The Influence Of Protein Characteristics On Noodles Quality

In this study, we selected with100kinds of wheat from14provinces across thecountry. First, we studied the characteristics of wheat grain, in accordance with thehardness of wheat grain, We milled100kinds of wheat grains. Then, we determinedthe basic physicochemical properties of flour, including: moisture, ash, proteincontent, sedimentation value, gluten characteristics, farinograph and extensigraphproperties. Then, in accordance with the hardness of wheat grain, We choosed the30kinds of wheat flour, and tested their protein properties, such as protein compentents,insoluble glutenin (GMP) and gluten swelling index (SIG). Finally, We made noodles,and tested their the quality of noodles (sensory and texture). The results are asfollows:1. According to100kinds of wheat quality characteristics: Protein and waterabsorption was positively correlated (r=0.229), and the degree of softening showed anegative correlation(r=-0.208). Proteins and the forming time, settling time, theevaluation value were significantly positively correlated (r=0.410,0.307,0.437).Gluten index and forming time, settling time, the evaluation value was highlycorrelation (r=0.375,0.516,0.463), was significantly negatively correlated with thedegree of softening(r=-0.634). Protein, sedimentation value, gluten characteristics areable to reflect the characteristics of dough farinograph parameters; Among of them,protein, gluten index, very well reflects the dough farinograph characteristics.2. Noodle quality studies have shown that: through the TPA and sensoryevaluation of the coefficient of variation, the results can be found in small discreterange of sensory evaluation data, evaluators unity high on noodle quality; and texturemeasured discrete data, can objectively reflect the noodles the physical properties,exclude artificial effects. Apparent state, respectively, and hardness, gumminess,chewiness parameters showing significant correlation, the correlation coefficient was0.313,0.279,0.317; palatability, respectively, and the hardness, elasticity, gumminess,chewiness, reply parameters showing significant; toughness and hardness, gumminess,chewiness parameters showing a high degree of correlation; stickiness and gumminess, chewiness parameters showing a high degree of correlation; smoothness and hardness,gumminess, chewiness. The sensory evaluations(apparent status, toughness, stickiness,smoothness) and TPA indicators (hardness, gumminess, chewiness) have very goodcorrelations; sensory evaluation (apparent status, palatability degree toughness,elasticity, smoothness), and TPA indicators (adhesion, flexibility, cohesive nature) andno correlation.3. Protein characterization studies have shown that:(1) Four protein fractions, albumin, globulin, flour, noodles quality small; ofgliadin, glutenin protein fractions. Gliadin is viscous and extension to make gluten,gliadin content of wheat flour suitable for noodle gluten to improve the glutenstrength and extensibility. Extension of gliadin and wheat flour, stretch ratio has asignificant correlation, the correlation coefficients are0.534,0.479. Glutenin and wetgluten content, the tensile curve gluten has significant positive correlations,correlation coefficients were r=0.491,0.469; the formation time of the evaluationvalue, maximum resistance correlation, correlation coefficient r=0.351,0.367,0.372.Glutenin and noodle hardness, elasticity, chewiness, resilience have significantcorrelations, correlations were0.484,0.425,0.403,0.406.(2) Insoluble gluten flour, pasta quality is poor, can not use it to describe theflour and noodle quality.(3) Gluten swelling index (SIG) with flour and noodle quality is very good, youcan use the SIG evaluation, describing the quality of the flour and noodles. SIG andsedimentation value, protein, gluten index correlation coefficients were0.409,0.512,and more simple than the sedimentation value, protein determination method. TheSwelling Index(SIG) have greatly negative correlations with springiness,resilience,toughness,correlation coefficients are-0.556,-0.668,-0.484.With hardness, gumminess,correlation coefficients are0.357,0.488.