Analysis of Wheat Quality Characteristics in the Southern Henan Region and Exploration of the Application in Crispy Biscuits
In order to explore the impact of weak gluten wheat cultivated under unique natural environmental conditions in southern Henan on the quality of crispy biscuits,weak gluten wheat Xinmai 79,Xinmai 126,Xinmai 129,and Xinmai 136 from Xinyang,Henan were selected as the research objects.The quality characteristics of wheat,wheat flour,and crispy biscuits were evaluated through wet gluten content,farinograph property,physicochemical analysis,and sensory evaluation.The results showed that Xinmai 79,Xinmai 129,and Xinmai 136 were medium gluten wheat,while Xinmai 126 was low gluten wheat.Through comprehensive analysis of the microstructure of dough and the quality characteristics of biscuits,it is shown that flour with lower protein content and wet gluten content helps to improve the texture characteristics and sensory evaluation of crispy biscuits.Xinmai 126 is more suitable for making crispy biscuits,with a higher sensory rating of 95.53 points,second only to the two commercially available crispy biscuits.It has the characteristics of complete appearance,uniform yellow color,crispy taste,and sweet but not greasy.Through correlation analysis,it can be concluded that the wet gluten content,gluten index,dough formation and stability time,maximum resistance,and elongation have a significant impact on the quality of crispy biscuits in wheat and its flour properties.This study provides a new selection for the breeding of high-quality wheat varieties used in crispy biscuits,and has guiding significance for the cultivation of low gluten wheat and the acceleration of its industrial production and application in the southern region of Henan.
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