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Hard wheat — Ingredient · Foodgeist
Ingredient
Hard wheat
Cook with Hard wheat
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“L* and free lipid content of instant noodles were >76.8 and <20.8% in hard wheat flours of high SDS sedimentation volume (>36 mL) and low proportion of salt‐soluble protein (<12.5%), and <75.7 and >21.5% in soft wheat flours with low SDS sedimentation volume (<35 mL) and a high proportion of salt‐soluble protein (>15.0%).”
L* and free lipid content of instant noodles→are→greater than 76.8 and less than 20.8% in hard wheat flours of high SDS sedimentation volume and low proportion of salt-soluble protein
“To obtain starch-rich fraction with only 2% protein content, hard wheat flour required a series of at least five grinding steps, whereas only three steps are necessary for soft wheat flour.”
hard wheat flour→requires→series of at least five grinding steps
“Under these conditions, hard wheat flours give 24% mass yield with 12% starch damage compared with 39% yield and a low starch damage content (6.4%) for soft wheat flour.”
hard wheat flours→gives→24% mass yield with 12% starch damage
“Aged hard wheat flour has higher water absorption, better mixing tolerance, and greater gas retention capability and produces bread with greater loaf volume.”