The Influence Of Flour Characters And Craft And Craft On Noodle Sensory Quality

Noodles quality was impacted by processing and flour quality. The qualities of noodles made by different processes from the same wheat flour were different.The qualities of noodles made by the same process from the different wheat flours were also different. The quality change rule of noodles made from different flour using different craft manufacture and influence degree of noodle quality impacted by wheat flour quality and making process need to be studied in the same testThe research includes two parts,One part of sensual evaluation method for noodles and stability studies; Another part of the study of the impact of the process and flour quality on the noodle sensory qualities. The stability studies noodles sensory evaluation method referenced SB/T 10137-93 and Japanese noodles evaluation methods to establish the refinement of sensory evaluation methods.The experiments using noodle samples saled in the market, five evaluators,3 times repetitive sensual evaluation results, analysised accuracy and precision. In the experiments of the influence of process and flour quality on noodles, choosing nine different samples,using water addition, mixing time, resting time and the sheeting ratio as the factors, each flour samples were made noodles using quadratic orthogonal rotation combination design,and had a sensory evaluation. Then the influence trends of process and flour quality on noodle sensory qualities were analysised.Research conclusions are as follows:(1) With the increasing number of sensual evaluation,the accuracy and precision of sensory evalution results increased; The fluctuations of Colour is bigger; Colour evaluation should be finished under the llumination consistent conditions in 2min.(2)The influence degree and rule of process on noodle sensory quality was different.water addition was the most important factors, mixing time and sheeting ratio second, resting time finally.The better process was as follows:34.5%-34% for water addition,4min for mixing time,30min for resting time, and 25% for sheeting ratio.(3)The average and better sensory qualities of noodles mading in different crafts have significant differeces.The relationship of the average sensory qualities of noodles and wheat flour quality was as follows:there is a positively significant correlation between apparence and tensile, a negative correlation between hardness and gluten index, a positively significant correlation between elastic and ash, a positively significant correlation between smooth and protein, wet gluten and extensibility; The relationship of the better sensory qualities of noodles and wheat flour quality was as follows:there is a negative significant correlation between gluten index and colour,flexibility, the better noodle qualities, a negative correlation between peak viscosity and apparence, a positively significant correlation between water absorbtion and elasticity.(4)Water addition,mixing time and resting time have a bigger influence on noodles hardness, resting time also have a bigger influence on noodles elasticity,wheat flour quality had a bigger influence on noodles sensory qualities.(5)Making noodles in different process conditions, hardness variation coefficient and water absorbtion have a negative correlation; Elastic variation coefficient and tensile area, maximum resistance have positively correlation; The coefficient of variation of smoothness have a significant positive correlation with gluten index, negative correlation with water absorbtion; variation coefficient of total sensory has an obvious negative correlation with water absorbtion.(6)Evaluation items influencing on noodles sensory quality greatly were color and elasticity.