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

Table 6

Correlation analysis between moisture and quality indicators of wheat flour.

Flour variety	Storage temperature	Water status	Hardness	Springiness	Water absorption rate	Cooking loss rate
1S	25°C	T21	−0.964	0.757	0.826	−0.939
		T22	−0.940	0.646	0.957	−0.999
	4°C	T21	−0.043	0.726	−0.760	−0.988
		T22	0.050	0.657	−0.626	−0.953
2B	25°C	T21	−0.976	0.942	0.922	−0.992
		T22	−0.971	0.933	0.961	−0.991
	4°C	T21	−0.924	0.902	0.804	−0.993
		T22	−0.950	0.924	0.787	−0.995
1M	25°C	T21	−0.989	0.724	0.806	−0.947
		T22	−0.948	0.506	0.954	−0.993
	4°C	T21	−0.935	0.557	0.536	−0.980
		T22	−0.899	0.655	0.319	−0.938
2M	25°C	T21	−0.951	−0.931	0.946	−0.993
		T22	−0.992	−0.920	0.991	−0.969
	4°C	T21	−0.969	−0.328	0.717	−0.996
		T22	−0.923	−0.454	0.555	−0.979
3M	25°C	T22	−0.882	0.877	0.818	−0.972
		T22	−0.704	0.902	0.950	−0.988
	4°C	T21	−0.905	0.836	0.584	−0.991
		T22	−0.889	0.771	0.498	−0.981

, Correlation coefficient is significant at and 0.01, respectively. S, sizing flour; B, break flour; M, reduction flour.