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Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles

¹Research associate and assistant professor, Department of Food Science & Human Nutrition and IMPACT, Washington State University, Pullman, WA 99164-6376. ²Corresponding author. E-mail: bbaik@wsu.edu. Phone: 509-335-8230.

Physicochemical properties of 34 wheat flours with various classes and different protein contents were related to optimum water absorption of noodle dough. Club and soft wheat flours generally exhibited higher water absorption (34–37%) of noodle dough than hard wheat flours (31–35%). Optimum water absorption of noodle dough in three hard wheat flours with five different protein contents was 33–37%. Optimum water absorption was negatively correlated with flour protein content and SDS sedimentation volume. Physical properties of flour, damaged starch content, NIRS hardness and water retention capacity, influenced optimum water absorption of noodle dough from club, soft and hard wheat flours. A prediction equation developed using protein content, water retention capacity and SDS sedimentation volume of flour provides a reliable estimation of the optimum absorption of noodle dough for making noodles.