METHOD FOR JUDGING NOODLE-PREPARATION SUITABILITY OF WHEAT OR WHEAT FLOUR

摘要

PROBLEM TO BE SOLVED: To easily, quickly and accurately judge the noodle-preparation suitability of wheat or wheat flour without necessitating the test preparation labor nor the chemical analysis by analyzing the thermal characteristics of wheat or wheat flour using a specific method. SOLUTION: The noodle-preparation suitability of wheat or wheat flour is judged based on the result of thermal analysis by the differential scanning calorimetry of starch contained in wheat or wheat flour. The differential scanning calorimetry of the wheat starch is preferably carried out in the presence of water. Wheat flour for noodle preparation use can be produced by using wheat having an endothermic energy (ΔH) of <=0.3 J/g of dired material at a thermal denaturation starting temperature (T0 ) of the starch of >=80 deg.C determined by the differential scanning calorimetry of the starch in the wheat in the presence of water.