摘要：In this study the suitability of Turkish commercial wheat flours for noodle making which is a popular product in Far Eastern countries, was studied. Moisture, ash, protein, falling number, wet and dry gluten, farinograph and extensograph analysis were carried out investigated in flour samples which were obtained from seven geographical regions of Turkey and their effects on noodle quality were. In terms of cooking tests, a statistically significant relation was detected between the cooked weight of noodles and protein content, dry gluten content and farinograph stability values of flour samples.
