Effects of wheat flour with different particle size ranges on quality of semi-dry noodles

The effects of wheat flour with four different particle size ranges on the qualities of semi-dry noodles were studied. The results showed that the differences among the qualities of wheat flour with different particle size ranges were significant (p<0.05), and the crude protein content, wet gluten content and gluten index in wheat flour within 180~200 mesh range were higher than other particle size ranges. The damaged starch and ash content increased gradually with the decrease of particle size. The farinograph quality index of sample within 140~160 mesh range was the largest, and also, its stable time was the longest and weakening value was the minimum. There was no significant difference in the water absorption rate of samples within 140~200 mesh range. Then, the whiteness, water absorption, and cooking loss rate of semi-dry noodles increased gradually with the decrease of wheat flour particle size. The hardness and chewiness of semi-dry noodles made by wheat flour within 140~160 mesh range were the highest. The tensile property of the sample within 160~180 mesh range was the best. The deep combined water ratio of sample within 180~200 mesh range was the highest, and its recovery, elasticity, cohesiveness and sensory evaluation were the optimal state. In summary, wheat powder within 180~200 mesh range was suitable to make semi-dry noodles.