Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles

Abstract

: Every year we import wheat flour from other countries to supply domestic needs in making noodles. There were many plants from local resources that can be used as flour to substitute wheat flour, like pumpkin. This research deal about making flour from pumpkin fruit, effect of composite flour (wheat and pumpkin flour) and the type of stabilizers on the quality of dry noodles. The pumpkin flour can subtitute wheat flour about 20% to make dry noodles.