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Purpose: The present study assessed the quality of US Soft Red Winter wheat flours and their suitability for making fresh noodles. Methods: Twelve flours milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour as control were analyzed for their physicochemical properties, sodium dodecyl sulfate (SDS) sedimentation volume, solvent retention capacity (SRC), pasting properties by rapid visco analyzer (RVA), and fresh noodle-making performance. Results: There were significant differences between the 12 samples of SRW flour from the analyzed results of all wheat flour properties except for the pasting properties. The differences in protein content, SDS sedimentation volume, and lactic acid SRC were significant. In the noodle-making performance, significant differences were observed between the 12 soft wheat flour samples in all properties except the brightness of fresh noodles and textural properties of cooked noodles, such as resilience, springiness, and cohesiveness. The firmness and chewiness of the SRW flour were significantly different from those of the control. The correlation between the quality characteristics of wheat flour and noodle quality, protein content, SDS sedimentation volume, and lactic acid SRC values, which are protein-related characteristics, showed a significant correlation with the redness of the fresh noodles and the texture of the cooked noodles. Conclusion: SRW flour can be used successfully for making fresh noodles, and the quantity and quality of protein in the SRW flour set tested were the critical factors influencing fresh noodle quality.
