The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods

Table 7

Quality index of wheat flour for making different kinds of noodles.

	Ash (%)	Wet gluten content (%)	Protein concentration (%)	Stable time (min)	Weakening degree (FU)	Resistance to extension (BU)
Shanxi sliced noodles	<0.55	27.80∼32.50	12.70∼15.90	3.90∼6.70	67.70∼108.30	222.60∼303.00
Chongqing Street noodles	0.37∼0.55	23.85∼26.66	10.17∼11.24	3.90∼5.67	81.33∼91.67	255.00∼420.00
BBM			11.02∼12.66	5.40∼7.86	55.17∼89.83	416.18∼564.82
Lanzhou alkaline pulled noodles	<0.65	>30.00	11.50∼13.00	>9.00	<65.00	>400.00