Study On Correlations Between Milling Traits And Processing Quality Of Xinjiang Hand-stretched Noodle Of Winter Wheats

Objective: Grain hardness and milling quality is one of the important quality traits of wheat flour processing quality. The improvement of hardness and milling quality is one of the fundamental way to solve this problem is to improve the processing quality of Xinjiang HandStretched Noodle. Studying on the relationship between grain hardness, milling quality and the processing quality of Xinjiang Hand-Stretched Noodle, which is to discuss the breed index of milling quality of high quality Xinjiang hand-stretched noodle wheat varieties.Methods: This research chooses the 60 different hardness types of winter wheat cultivars, studyed on the grain trait, milling quality, processing quality of Xinjiang HandStretched Noodle and their correlation based on the type of hardness and puroindoline genotype.Results: 1. Among the different grain hardness of wheat varieties, the grain hardness of hard type, flour yield, firmness and color were the highest. The 1000 grain weight and grain diameter, stretch feeling, apperance, viscoelasticity, smoothness, taste and total score of the mixed type wheat varieties were maximum, but values of a* and b* of flour were the lowest. The grain protein content of soft type wheat varieties was maximum, and ash content and damaged starch content and the value of L* were the minimum.2. The hardness puroindoline gene type of wheat varieties, the grain hardness, grain protein content and L* value of Pina-D1b/Pinb-D1 a type were the highest, the flour ash content, damaged starch content and the b* value were the lowest. The 1000 grain weight and diameter, stretch feeling, firmness, viscoelastic, taste and total score of Pina-D1a/Pinb-D1 b type were the highest. The flour yield, appearance, smoothness and color of Pina-D1a/Pinb-D1 p type were the highest.3. The grain hardness and grain protein of the different hardness types of wheat were significantly related with flour yield, ash content, damaged starch, L* values and b* values. Ash content, damaged starch and flour color and stretch feeling, appearance, viscoelastic, color and total score correlation were significant correlation with milling quality. In the puroindoline genotype of wild type(Pina-D1a/Pinb-D1a) grain hardness, diameter and grain protein, flour yield, flour color associated with the processing quality Xinjiang Hand-stretch Noodle. In the Pina or Pinb gene mutation type, the relationship between grain traits and milling quality and the processing quality of Xinjiang hand-stretch noodle was mainly consistent.4.The recommend standards of high milling quality of Xinjiang hand-stretch noodle: grain hardness ≥53.2, flour yield≥70.0%, flour ash content(14%MB)≤0.59%, damaged starch≤6.41%, L* value≥90.28, a* value≥-1.16, and b* value≤9.25.Conclusion: In the different grain hardness, milling quality is the optimal of soft wheat; the processing quality of Xinjiang hand-stretch noodle is the optimal. Among the puroindoline gene type, the type of Pina-D1a/Pinb-D1 b and Pina-D1a/Pinb-D1 p of Xinjiang hand-stretched noodle have better processing quality than the wild type(Pina-D1a/Pinb-D1a) and Pina-D1b/Pinb-D1 a.Grain hardness impacts appearance, viscoelastic, noodle color and total score of Xinjiang hand-stretched noodle through influencing the ash, damaged starch and flour color of milling quality. There were seven wheat varieties can produce the high quality of Xinjiang hand-stretched noodle, including Xindong 18(Pina-D1a/Pinb-D1p); Jimai 24, 200503(Pina-D1a/Pinb-D1a); and Zheng 9023, Xindong 28, Yinong16 and 96119-2(Pina-D1a/Pinb-D1b).