Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 177 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040202

Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province

  • CHEN Yanyan ,
  • TIAN Shuangqi ,
  • MENG Fanhao ,
  • XUE Xingao ,
  • GAO Peng
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  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(National Engineering Research Center for Wheat & Corn Further Processing, Zhengzhou 450001, China)
    3(Food Laboratory of Zhongyuan, Luohe 462300, China)

Received date: 2024-06-17

  Revised date: 2024-07-22

  Online published: 2025-06-11

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Abstract

Medium-strong gluten wheat was widely used because of its good gluten strength, which met product requirements well.However, current research mainly focused on comparing the properties of flour from different wheat, with insufficient discussion on the relationships between these properties.Therefore, 9 medium-strong gluten wheat varieties were selected for the study to explore the correlation between wheat quality characteristics and the rheological properties of their dough, investigating the processing suitability of different types of wheat flour.Results showed that the wet gluten content, water absorption, stability time, and maximum resistance of the 9 wheat varieties all met the requirements of medium-strong gluten wheat classification standards.Zhengmai 366, Zhengmai 918, Yunong 908, Xinmai 26, and Xinmai 45 exhibited characteristics of high-quality strong gluten wheat, suitable for blending or producing specialized bread flour.Zhoumai 32, Zhoumai 33, Zhoumai 36, and Zhoumai 52 were suitable for making steamed buns, instant noodles, and strong noodles.Correlation analysis results indicated that the hardness, ash content, protein content, and gluten index were positively correlated with the rheological properties of the dough.Wet gluten content showed no correlation with protein content but exhibited a negative correlation with gluten index.

Key words： wheat; wheat flour; rheological properties; correlation analysis; quality evaluation

Cite this article

CHEN Yanyan , TIAN Shuangqi , MENG Fanhao , XUE Xingao , GAO Peng . Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province[J]. Food and Fermentation Industries, 2025 , 51(10) : 177 -185 . DOI: 10.13995/j.cnki.11-1802/ts.040202

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