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

Table 4

Cooking loss rate 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	4.14^a	4.23^a	4.38^a	4.58^ab	4.83^bc	5.10^cd	5.50^d
	2B	3.63^a	3.78^b	3.85^bc	3.91^cd	4.02^de	4.10^e	4.19^f
	1M	4.39^a	4.50^a	4.61^a	4.98^b	5.22^c	5.44^c	5.82^d
	2M	4.12^a	4.26^a	4.44^a	4.60^a	4.74^a	4.83^a	4.96^b
	3M	4.23^a	4.33^a	4.50^b	4.74^c	4.90^d	5.05^d	5.26^e
4°C	1S	4.14^a	4.19^a	4.36^ab	4.47^ab	4.66^bc	4.99^cd	5.13^d
	2B	3.63^a	3.68^ab	3.77^abc	3.84^bcd	3.91^cde	4.00^de	4.09^e
	1M	4.39^a	4.42^a	4.51^ab	4.63^bc	4.74^cd	4.85^de	5.00^e
	2M	4.12^a	4.22^ab	4.35^bc	4.46^cd	4.58^de	4.67^e	4.73^e
	3M	4.23^a	4.29^a	4.40^b	4.54^c	4.65^d	4.71^d	4.84^e

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