Effects of incorporation of clear flour on the quality of Chinese noodles

Clear flour, the lowest quality of all commercial grades of flour, was Incorporated alone or In combination for making Chinese noodles. some of the RvA (rapid Visco Analyzer) parameters and Farinograph parameters of wheat flour-clear flour blends, as well as cooked noodle brightness and whiteness in...

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Bibliographic Details
Published in:Italian journal of food science 2012-10, Vol.24 (4), p.332
Main Authors: Lin, Su-Yi, Chen, Hua-Han, Lu, Shin, Chen, Yu-Tuan
Format: Article
Language:English
Subjects:
Analysis
Pasta products
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Summary:Clear flour, the lowest quality of all commercial grades of flour, was Incorporated alone or In combination for making Chinese noodles. some of the RvA (rapid Visco Analyzer) parameters and Farinograph parameters of wheat flour-clear flour blends, as well as cooked noodle brightness and whiteness index decrease as the clear flour proportion in the blends increased. the water absorption and the mixing tolerance index for wheat flour-clear flour blends showed the reverse tendency. However, incorporation of clear flour improved the tensile force, the textural attributes of cooked noodle, and revealed the greater mouth-feel and overall acceptance. --Keywords: clear flour, Chinese noodles, noodles quality--
ISSN:1120-1770
2239-5687