Quality characteristics of wheat system flours and their correlation with oil absorption of instant fried noodles

This study investigated the quality variations of flours obtained from different stages of the wheat milling process and their effects on the oil absorption characteristics of instant fried noodles, aiming to clarify the correlation between these characteristics and those of wheat system flours. Ten types of system flours from a commercial wheat milling line were analyzed for their basic physicochemical properties, gluten characteristics, pasting properties, farinograph characteristics, and extensograph characteristics. Instant fried noodles were prepared from each flour, and their oil absorption characteristics were evaluated to assess the influence of the system flours. Compared with break flour, reduction flour contained less bran and germ admixture, resulting in lower crude protein and fat contents as well as higher crude starch content. Among all samples, instant fried noodles made from 1M flour of the reduction system exhibited the lowest total oil content (14.99%), with oil primarily distributed within the internal structure of the noodles. The starch and protein in the flour are the key components that affect oil adsorption and distribution in instant fried noodles. Compared with other system flours, 1M flour from the reduction flour demonstrated superior potential for reducing the oil content of instant fried noodles. This study provides a theoretical basis for the selection and production of specialty flours for low-fat instant fried noodles.