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

Table 5

Water absorption 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	127.54^e	126.23^e	124.53^de	121.10^d	115.30^c	93.63^b	75.96^a
	2B	131.06^e	127.06^de	120.56^de	111.40^cd	101.37^bc	84.31^b	51.43^a
	1M	137.86^d	135.11^d	133.11^d	130.09^d	120.93^c	98.20^b	71.56^a
	2M	143.57^g	141.71^f	139.47^e	135.14^d	128.37^c	122.86^b	120.16^a
	3M	131.24^e	130.06^de	128.59^de	127.72^d	123.95^c	120.98^b	110.61^a
4°C	1S	127.54^c	123.12^abc	119.28^a	121.53^ab	124.81^bc	139.07^d	144.48^e
	2B	131.06^d	133.17^d	136.72^e	130.05^d	125.87^c	120.67^b	97.04^a
	1M	137.86^b	143.73^c	149.51^d	147.88^d	142.72^c	136.94^b	128.98^a
	2M	143.57^cd	146.70^de	148.95^e	146.10^cde	142.97^bc	139.67^ab	136.73^a
	3M	131.24^c	135.76^d	142.50^f	139.66^e	132.67^c	126.93^b	120.78^a

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