| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Abstract
Hard white wheat is a new type of wheat developed in the U.S. in recent years for Asian market for making Asian wheat flour products including noodles. Hard White wheat produces white color flour with higher flour extraction. Many millers like to use hard white wheat for milling noodles flour. The purpose of the study is to evaluate the processing quality of flour made from hard white wheat and the quality of noodle including color stability, eating quality, hardness and cooking resistance made from hard white wheat flour in comparison with current noodles flour being used in Taiwan.
In the studies, about 12 varieties of Hard White wheat flour produced in states of Idaho, Oregon, Montana, Washington, Kansas, California and Colorado were used for making noodles. The qualities of noodles made with this hard white wheat flour were evaluated. The preliminary results of the studies are summarized as follows:
1. The noodles made with hard white wheat flour samples are found more stable.
2. Hard white wheat flour samples indicated good processing quality.
3. Flour with higher protein content can make a noodle with more hardness, more biting and more cooking resistance.
4. The studies found flour viscosity was not much related with eating quality of noodles.
5. Noodles making quality of hard white wheat flour samples are similar to current Taiwan noodle flour. Hard white wheat will be very suitable for Taiwan noodles market.
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