Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles

The qualities of semi‐dried noodles (SDNs) and fine dried noodles (FIDNs) made of three kinds of wheat flour with different particle sizes were investigated. Rheological analysis showed that the dough of fine flour (D90: 55.8 µm) had better elasticity. The dried noodles of fine flour had high percentage of large polymeric proteins and ordered secondary structure of gluten protein. SDNs of fine flour contained stronger gluten network and had higher hardness and tensile strength. However, the flour particle size of FIDNs with good texture characteristic was larger than that of SDNs, and increasing dryness reduced the strength of gluten network. The dense internal structure was observed in dried noodles of fine flour, and the noodles had lower cooking loss and the best sensory evaluation. For reducing the adverse effect of drying on noodles, fine flour (D90: 55.8–66.8 µm) was required in the production of SDNs and FIDNs. Novelty impact statement Semi‐dried noodles (SDNs) made of fine flour (D90: 55.8) contained strong gluten network, and their hardness, springiness, chewiness, and tensile strength were at high level. However, the flour particle size (D90: 66.8) of fine dried noodles (FIDNs) with good texture characteristic was larger than that of SDNs. Moreover, the dense internal structure was observed in SDNs and FIDNs made of fine flour, and they had lower cooking loss and the best organoleptic property.