Effects of Waxy Blending Wheat Flour on Pasting Properties and Noodle Quality

Abstract

Abstract: Changes in starch pasting properties and noodle quality of non-waxy flours from one wheat cultivar after blending with different proportion of waxy wheat flour were studied. Results showed that the amylose content (AC) and the ratio of amylase content to amylpectin content (RAAM) have been changed much bigger than the other quality traits. The peak viscosity, trough viscosity, final viscosity, setback, pasting temperature, peak time were significantly and positively correlated to grain protein content, wet gluten content, sedimentation value, AC and RAAM, significantly and negatively correlated to amylpectin content (AMC). There were no correlations between stirring number, breakdown and these quality traits. In order to overcome the disadvantages of sensory test and predict noodle quality effectively, a regression equation where and denote AMC and RAAM, respectively, was established.

CLC Number:

S512.119

Han Lide, Wang Huajun, Zhang Wenming, Huang Zhenglai, Wang Changchu, Zheng Wenyin, Yao Danian. Effects of Waxy Blending Wheat Flour on Pasting Properties and Noodle Quality[J]. Chinese Agricultural Science Bulletin, 2007, 23(11): 122-122.

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