The Relationship Between Starch Properties Of Wheat And Noodle Quality

Starch properties distributions of85wheat cultivars were determined and theirrelationship between starch properties was analyzed. The sensory evaluation factors andinstrument detection factors of noodles were studied and the distributions of the qualityfactors were analyzed. The relationship between starch properties and noodle quality wasstudied and the requirements of high-quality noodle to starch quality traits was investigated,inorder to select suitable wheat varieties and provide the technical basis for development ofnoodle flour standard.The distribution maps of starch properties show that: Amylose content of85wheatcultivars was34%⁴0%, total starch content was80%⁸5%, initial pasting temperaturewas62⁶3℃, peak viscosity was48⁷46BU, hold trough was13⁴86BU, finalviscosity was25⁸93BU, breakdown was35²86BU, setback was13⁴99BU.Through analyzing the correlation between wheat starch properties, the results show that:Total starch content was highly significant positive correlation with peak viscosity, holdtrough, final viscosity and setback, the correlation coefficients were0.320、0.344、0.344、0.309; The correlation between the pasting properties parameters was significant. Thecorrelation coefficient was maximum between peak viscosity and other parameters（r=0.983、0.946、0.756、0.967）.The distribution maps of noodle quality show that：Hardness in the Texture ProfileAnalysis was17³0g/mm², adhesiveness was-13^-2gs, springiness was0.8¹.0,cohesiveness was0.5⁰.7, chewiness was9¹7g/mm², resilience0.3⁰.5; the color ofsensory evaluation was2¹0score, smooth surface was4¹0score, hardness was8²0score, stickiness was15²5score, springiness was5²5score, smoothness was2⁴score,total score was55⁸3score.Through analyzing the correlation between noodle quality, the results show that: Thetotal score was highly significant positive correlation with color, smooth surface, hardness,stickiness, springiness, smoothness, the correlation coefficients were0.645、0.584、0.644、0.566、0.791、0.638；The cohesiveness was highly significant positive correlation with color,smooth surface, springiness, smoothness and total score, the correlation coefficients were0.393、0.322、0.346、0.429、0.440.The regression equation between the starch properties and hardness, cohesiveness, chewiness as follows：①Y（hardness）=-23.73+0.703X₃（initial pasting temperature）+0.035X5（unit peak viscosity）②Y（cohesiveness）=0.676–0.003X₃（initial pasting temperature）+0.001X₁（total starch content）③Y（chewiness）=-13.804+0.406X₃（initial pasting temperature）+0.021X5（unit peak viscosity）; The regressionequation between the starch properties and noodle sensory evaluation as follows：①Y（appearancesmooth）=7.11+0.022X₆（unit hold trough）②Y（springiness）=9.212+10.228X₃（he ratio of amylose and amylopectin）+0.059X9（unit setback）③Y（smoothness）=1.201+0.006X9（unit setback）+0.024X₁（total starch content）④Y（totalscores）=102.939+0.480X₁（total starch content）+0.136X9（unit setback）－1.334X4（initial pasting temperature）+0.327X2（amylose content）.The noodle total score was divided into six levels based on the distribution maps, thetotal score≥80points was good quality noodle, and in turn the starch properties was dividedinto six levels, the analysis of variance between starch properties was made.The starch qualitycriterions of inferior noodle-making quality wheat were listed as below（total score≥80）：totalstarch content80%⁸5%, amylose content32%³7%, the ratio of amylose andamylopectin0.47⁰.61, initial pasting temperature62⁶3℃, peak viscosity≥474BU,hold trough≥367BU, final viscosity≥681BU, breakdown91¹38BU, setback≥382BU,unit peak viscosity≥47BU/g, unit hold trough≥37BU/g, unit final viscosity≥69BU/g,unit breakdown9¹1BU/g, unit setback≥39BU/g, hardness21²5g/mm², adhesiveness-7^-5gs, springiness≤0.88, cohesiveness≥0.62, chewiness12¹4g/mm², resilience≥0.44。...