Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 226 - 232

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025872

Effects of different quality wheat flour on noodle quality in Hetao area

  • YONG Yaping ,
  • WANG Jilite ,
  • LI Yunling ,
  • GAO Cuixia ,
  • WANG Yanru ,
  • SU Jing
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  • 1(Department of Agriculture, Hetao College,Bayannur 015000,China)
    2(Inner Mongolia Zhaofeng Hetao Flour Co.Ltd.,Bayannur 015100,China)

Received date: 2020-10-13

  Revised date: 2021-02-23

  Online published: 2021-09-10

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Abstract

To study the relationship between different varieties wheat flour and texture of noodles in hetao area, fourteen different kinds of wheat flour produced in this area were selected was raw materials. The wheat flour quality indexes were measured by rheology properties and viscosity meter. And the wheat flour was made into noodles, while the noodle texture indexes were examined by texture meter. Moreover, pearson correlation analysis, principal component analysis and cluster analysis were used to explore the relationship between wheat flour quality index and noodle texture. The results showed that wet gluten was significantly negatively correlated with the lowest viscosity, final viscosity, setback, pasting temperature and peak viscosity (P<0.05). In addition, the damaged starch was significantly negatively correlated with the breakdown (P<0.05), and the damaged starch, water absorption rate and degree of softing were significantly negatively correlated with the hardness, adhesiveness and gumminess of noodles. In contrast, breakdown, development time, and stability time were significantly positively correlated with hardness, gumminess, Chewiness (P<0.05). According to the cumulative contribution rate of variance, six principal components could be extracted to reflect the comprehensive information of wheat flour with the original variable of 90.39%. Besides, clustering analysis could classify these fourteen kinds of wheat flour into four categories. It is suggested that the selection of noodle raw materials depends on the content of protein and wet gluten, the composition and proportion of protein as well as the interaction between protein and starch. This study provides theoretical references for wheat flour production regarding processing noodles in the Hetao area.

Key words： Hetao wheat flour quality; noodle quality; principal component analysis; clustering analysis

Cite this article

YONG Yaping , WANG Jilite , LI Yunling , GAO Cuixia , WANG Yanru , SU Jing . Effects of different quality wheat flour on noodle quality in Hetao area[J]. Food and Fermentation Industries, 2021 , 47(16) : 226 -232 . DOI: 10.13995/j.cnki.11-1802/ts.025872

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