Food and Fermentation Industries >

2025 , Vol. 51 >Issue 14: 159 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040688

Relationship between wheat flour quality and resistance to resting of stewed noodles dough

  • GU Shaochuang ,
  • LIU Chong ,
  • ZHENG Xueling ,
  • GUAN Erqi
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  • (College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2024-08-07

  Revised date: 2024-10-20

  Online published: 2025-08-01

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Abstract

This study aimed to investigate the relationship between wheat flour quality characteristics and stewed noodles dough resistance of resting.14 different brands of commercially available wheat flours and 3 laboratory self grinding wheat flours were selected and analyzed for their basic physicochemical properties, gluten properties, dough rheology, and gelatinization characteristics, and then, stewed noodles dough and stewed noodles with different resting times were prepared.The stretching characteristics of stewed dough, cooking characteristics, textural parameters, sensory evaluation, and relative changes in the quality of stewed noodles were measured.Pearson correlation analysis, principal component analysis, cluster analysis, and other statistical methods were performed to analyze the correlation between wheat flour quality and stewed noodles quality characteristics, and the quality attenuation rate of stewed noodles during long-time resting.Results showed that the suitable flour quality reference indicators were a gluten index 80.41-97.82, stability time of 2.7-8.1 min, dough soften degree of 50.5-109 FU, and tensile energy of 73-184 cm2.The study of wheat flour quality indicators and stewed dough resistance of resting showed that the gluten index could be used as the key index of resistance of resting and the stretching parameter and gelatinization characteristics could be used as the auxiliary indicators.The higher the gluten index, the lower the decay rate of stewed dough operation performance and stewed noodles quality after a long resting.

Key words： wheat flour; stewed noodles; quality characteristics; resistance of resting; correlation analysis

Cite this article

GU Shaochuang , LIU Chong , ZHENG Xueling , GUAN Erqi . Relationship between wheat flour quality and resistance to resting of stewed noodles dough[J]. Food and Fermentation Industries, 2025 , 51(14) : 159 -166 . DOI: 10.13995/j.cnki.11-1802/ts.040688

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