Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Table 2

Hardness of fresh wet noodles made from different flours during storage.

Storage temperature	Flour variety	Storage time
		0 h	1 h	3 h	6 h	12 h	24 h	48 h
25°C	1S	10763.5^a	10857.9^ab	11045.6^abc	10994.8^abc	11082.6^bc	11228.4^c	11286.2^c
	2B	9351.2^a	9466.1^a	9547.0^a	9993.8^b	10144.0^bc	10480.4^c	10508.8^c
	1M	13581.0^a	13915.9^b	14370.6^c	14881.0^e	14755.4^e	14708.3^de	14563.5^d
	2M	12105.5^a	12415.3^b	12526.7^b	12650.5^bc	12883.3^c	13322.6^d	13429.8^d
	3M	10354.7^a	10649.4^ab	10760.5^bc	10879.4^bcd	11032.9^cde	11160.8^de	11271.2^e
4°C	1S	10763.5^bc	10596.1^b	10621.0^b	10741.5^bc	10119.8^a	10765.8^bc	10848.0^c
	2B	9351.2^a	9386.0^a	9552.9^ab	9921.4^c	9834.9^bc	9916.4^c	10199.4^d
	1M	13581.0^a	13662.7^a	13715.3^a	13927.6^b	14024.8^b	13913.5^b	14366.8^c
	2M	12105.5^a	12222.6^ab	12299.4^ab	12597.1^bc	12608.8^bc	12897.0^cd	13028.7^d
	3M	10354.7^a	10467.5^ab	10510.6^ab	10652.8^ab	10845.3^bc	10819.6^abc	11205.6^c

Values for a particular column followed by different letters differ significantly (). S, sizing flour; B, break flour; M, reduction flour.