Factors affecting quality of instant fried noodles i.e., flour type,
extraction rate of flour and particle size of flour were studied. The results
indicated that noodles made from hard Sohag I wheat flour (72% extraction)
showed the highest weight and volume gain, while those made from hard red
winter wheat flour (72% extraction) showed superior color, highest firmness
score and lowest cooking loss. Noodles made from Sohag I wheat flour
showed the highest degree of overall acceptability followed by those made
from hard red winter wheat flour then those made from soft white wheat
flour. Concerning the effect of extraction rate, the results indicated that
noodles made from Sohag I of 72% extraction rate showed highest firmness,
color and low increase in weight and volume gain in addition to higher
scores for all the organoleptic properties compared to those made from
wheat flour with 62% extraction rate from the same variety. Moreover, the
results also indicated that noodles made from fraction (2) of Sohag I (72%
extraction) with particle size more than 63 micron and lower than 125
micron showed the highest firmness and the lowest color and cooking
properties compared to those made from fraction (1) of the same flour with
particle size more than 125 micron and lower than 250 micron. However, no
significant difference was found between the noodles made from fractions 1,
2 and those made from the parent flour for most of the tested sensory
properties and overall acceptability.