METHOD OF ASSESSING WHEAT OR WHEAT FLOUR REGARDING SUITABILITY FOR PRODUCING NOODLES

摘要

The present invention is directed to a method ofassessing suitability of wheat or wheat flour for producingnoodles, wherein starch contained in the wheat or wheatflour is analyzed by differential scanning calorimetry forits thermal characteristics and assessment is carried outbased on the results of the analysis; wheat flour which issuitable for preparing noodles, wherein the wheat flour isprepared from wheat containing starch having an endothermicenthalpy (.DELTA.H) of 0.3 J/g of dry matter or less at a thermalchange onset temperature (To) of 80°C or higher when thestarch is analyzed by differential scanning calorimetry inthe presence of added water; and use of the wheat or wheatflour for preparing noodles.