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

Table 9

Quality reference index of special flour for fried fritters.

Index	Numerical value
Ash (%)	<0.55
Moisture (%)	≤14
Wet gluten content (%)	29∼32
Formation time (min)	4.0∼6.0
Stable time (min)	4.4∼8.8
Water absorption (%)	58.0∼64.7
Resistance to extension (BU)	346.6–525.4
Weakening degree (BU)	41.2∼70.5
Amylose content (%)	17.2∼23.7
Ratio of amylose to amylopectin	0.315∼0.545
Extensibility (mm)	≥180
Chromaticity L value	93.43∼94.62