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

Table 3

Springiness 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	0.638^a	0.639^a	0.633^ab	0.621^ab	0.589^c	0.609^bc	0.617^ab
	2B	0.605^c	0.604^c	0.581^b	0.576^b	0.567^b	0.575^b	0.552^a
	1M	0.641^a	0.634^a	0.607^a	0.611^a	0.598^a	0.623^a	0.608^a
	2M	0.635^a	0.647^a	0.653^ab	0.670^b	0.712^c	0.730^c	0.710^c
	3M	0.754^a	0.749^a	0.750^a	0.746^a	0.726^a	0.712^a	0.721^a
4°C	1S	0.638^d	0.632^cd	0.629^cd	0.646^e	0.615^b	0.624^bc	0.592^a
	2B	0.605^c	0.585^bc	0.575^b	0.550^a	0.537^a	0.539^a	0.550^a
	1M	0.641^c	0.611^ab	0.608^ab	0.615^ab	0.622^bc	0.612^ab	0.594^a
	2M	0.635^a	0.675^bc	0.666^abc	0.645^ab	0.696^c	0.662^ab	0.659^ab
	3M	0.754^b	0.743^b	0.753^b	0.754^b	0.732^b	0.708^a	0.704^a

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