Quality of wheat flour impacts water absorption and expansion of flour products.
The quality of wheat flour affects the water absorption, solubility, and expansion rate of flour products. Different types of wheat flour have varying starch and protein qualities, impacting the final product's characteristics. Higher starch content leads to lower water absorption, while more gluten results in decreased solubility and expansion rate. The study tested five types of wheat flour and found distinct quality differences among them. Overall, the quality of wheat flour plays a crucial role in determining the final attributes of flour products during production.