Study Of The Effect Of Wheat Flour With HMW-GS On Dry Noodles’Quality

This article selected80types of wheat as experimental material. Tested the qualityindex of wheat flour after floured, and then tested the quality index of dry noodles whichmade of the wheat flour. Then, evaluation system of the texture quality of dry noodles wasexplored. The relationship of wheat flour quality and noodle texture quality was analyzed,so as to determine the suitable index of flour for dry noodles. SDS-PAGE was used to studiedhigh-molecular-weight glutenin subunit further, and then the relationship ofhigh-molecular-weight glutenin subunit and wheat flour quality and dry noodles quality wasexplored. Main results are as follows:1.10texture index was analyzed used by principal component analysis, and extractedfive principal component and total score of texture quality, respectively F1, F2, F3, F4, F5, F.While, there is extremely significant correlation between those components with apparentstate, palatability, toughness, viscosity of sensory evaluation. So, the five components can beused as liner evaluation index used for comprehensive evaluation of try noodles quality.2.There is different degree cor-relationship between wheat flour ash content, crudeprotein content, dough formation time, tensile curve area etc. respectively with F1、F2、F3、F4、F. The four independent variables, ash content, crude protein content, sedimentation value,and damage starch can explain40.2%of the first component F1of noodle. Land value, doughformation time, stability time can explain25.1%of the third component F3of dry noodles.Sedimentation value, damage starch, extension can explain29.9%of the total texture score F.So as to, flour with suitable gluten strength, middle property damage starch was suit for maketry noodles.3.The range of main quality indexes of special powder suited for high quality drynoodles was listed as followed: ash content0.64%~0.70%, crude protein content12.5%~14.6%, wet gluten content29.4%~39.4%, sedimentation value46.7ml~56.7ml,damage starch22.5UCD~25.5UCD, dough formation time2.5min~6.9min, stability time2.3min~9.2min, powder quality index47~123, tensile curve area46cm2~120cm2, extendingdegrees146mm~212mm.4.The study on the effect of HMW-GS and component controlled by G1on wheat flourshowed that: The influence of Glu-B1on basic wheat flour protein, crude protein content, wetgluten content, sedimentation value is relatively large, the influence of Glu-D1on glutenindex is larger; Relatively speaking, influence of Glu-D1on dough formation time, stability time and tensile curve area is bigger than influence of Glu-A1, Glu-B1. The influence ofGlu-B1on weaken, tensile resistance, extended degrees, maximum tensile ratio than theinfluence of Glu-A1, Glu-D1; Subunit2*,1,7+9,17+18,5+10is high quality subunitrelative to improve wheat protein quality and processing quality; Subunits combination type(1,17+18,5+10) has lager influence on protein indexes and processing characteristics, so it ishigh quality composite type relative to improve wheat protein quality and processing quality.5. The study on the effect of HMW-GS and component controlled by G1on theprincipal component store and sensory quality score of dry noodles showed that: Glu-D1hasgreat effect on noodle texture quality. Dry noodles made by wheat varieties containing subunit2*,7+9,5+10, have relatively higher principal component score and quality sensory score. Soas to, they are high quality subunits relative to improve sensory quality and texture quality oftry noodles. Dry noodles made by wheat varieties containing subunits combination type(1,7+9,5+10),(N,7+9,2+12),(2*,7+8,2+12),(2*,7+9,2+12) have relatively higher principalcomponent score and quality sensory score. So as to, they are high quality subunitscombination types relative to improve sensory quality and texture quality of dry noodles.