Study on Relationship between Wheat Flour Characteristics and Quality of Fresh Wet Noodles
The relationship between wheat flour characteristics and the quality of fresh wet noodles was investigated to provide a theoretical guidance and scientific basis on the germplasm resources screening for wheat breeding and the production of tailored flour for fresh wet noodles.Using 13 types of wheat flours as raw materials,their protein quality,solvent retention capacity,and endogenous enzymes activity were determined,and the appearance,texture,and sensory quality of the prepared fresh wet noodles were analyzed.The results showed that there was a significant negative correlation between the mass concentration glutenin macropolymer and the brightness of dough sheet.The ratio of glutenin to gliadin was significantly negatively correlated with cohesiveness of the cooked noodles.The solvent retention capacity of lactic acid was significantly positively correlated with chewiness and sensory evaluation,and the lipoxygenase activity of flour was significantly positively correlated with hardness and chewiness.Through principal component analysis and clustering analysis,the 13 types of wheat flours could be divided into three categories.Wheat flours of cluster Ⅲ had significantly better protein quality and dough rheological quality than other wheat flours,yielding the best edible quality of the cooked noodles.Wheat flours of cluster Ⅱproduced noodles with significantly higher brightness than other wheat flours,exhibiting the optimal appearance quality.Combining domestic wheat with cluster Ⅱ/Ⅲ wheat could be used to prepare specialized flour for fresh wet noodles with good appearance and edible quality.
NETL
NSTL
万方数据
维普
