Effects of different types of wheat flour on the quality of infant noodles
Five representative types of wheat flour were selected in this experiment for finding out the raw materials with most suitable indicators for making noodles for infants in various stages of growth.The wheat flour was analyzed in terms of physicochemical properties such as its normal indicators,flour quality,tensile performance,and gelatinization.Centering on tex-ture index in the analysis,we compared the aforesaid five types of wheat flour.As indicated by the experimental findings,wheat flour 1 and 2 appeared more suitable for making noodles for infants aged 6-8 months with proper textural hardness.For those two types of wheat flour,their gluten content was 21％-27％,peak viscosity was≥1 400 BU,and noodle's hardness was 507 g.For infants aged 9-12 months,wheat flour 3 presented the most suitable textural hardness,with its gluten content being 27％-30％,peak viscosity being≥1 400 BU,and noodle's hardness being approximately 3 200 g.On the other hand,wheat flour 5 was found to have the best textural hardness for making noodles for infants aged 1-2 years.Its gluten content was≥30％,peak viscosity was≥1 300 BU,and noodle's hardness was about 3 500 g.
万方数据
维普
