Abstract
The effect of the addition of powders of skim milk, whey, desalted skim milk and desalted whey to wheat flour on the characteristics of their dough or noodle was investigated by means of the Brabender's extensograph.
The addition of skim milk powder to the dough increased the resistance to extension of the dough, but showed little effect on the extensibility. Judging from these result, it is assumed that the dough made of the mixture of skim milk powder and flour would have an elastic characteristic and be extensible.
The measurement of the extension strength of noodles showed that the strength of raw noodle made of soft flour and skim milk powder had the similar value to that of raw noodle made of solely midium flour. This result agreed well with that obtained by the extensography. The strength of boiled noodles showed the same tendency as that of raw ones.
Based on the results obtained by the extensograph, noodles were prepared with 70% wheat soft flour and 30% skim milk powder and the sensory test was carried out. It was evidenced by this test that these noodles were fairly acceptable if they were eaten with seasoning juice.
