Samples Cooking Quality(*)
Cooking Time (min) Rehydration (%) Cooking loss (%)
35 S 65 WN 6.17C(0.29) 184.20b(9.97) 1.31c(0.12)
40 S 60 WN 9.83b(0.29) 223.87a(9.89) 1.64b(0.13)
45 S 55 WN 10.67a(0.29) 231.01a(3.34) 2.51a(0.10)
All values are mean of three replications. Data in the parenthesis are standard deviation. Within the same column, the values with different letters are significant difference at p < 0.05 by LSD test.
Table 10: The cooking quality and tensile characteristics of noodles at different solid content.