Study On The Dried Noodle Quality Related To Wheat Flour SRC And Waxy Wheat Flour Blending

Dried noodle is popular with consumers as a traditional food with its convenient consumption and storage. Noodle quality is correlated significantly with protein and starch properties of wheat flour. Waxy wheat flour blending could improve starch and dough properties of the non-waxy flour and quality of flour products. The curre nt research of waxy wheat flour blending is focused on improving quality of fresh noodle, dried noodle has obtained few attention. Solvent retention capacity(SRC) test is a new method for detecting overall properties of soft wheat flour and its products. However, the study of SRC test for evaluating quality of medium hard, hard wheat flour and their products was rarely reported in literature. Therefore, in this paper, the feasibilities for SRC test evaluating quality of 16 kinds of soft, medium hard, hard wheat flour cultivars and dried noodle were studied. Besides, the effects of waxy wheat flour blending on properties of hard wheat flour and dried noodle were analyzed. The results of the study are as follows:Four solvent retention capacities and traditional properties were analyzed among sixteen kinds of soft, medium hard, hard wheat flour varieties, the results as follows: differential analysis showed significant differences in SRCs and traditional properties between cultivars. Correlation analysis showed that water SRC(WSRC) was significantly positively or positively correlated with protein content, SDS sedimentation value and farinography parameters. Lactic acid SRC(LASRC) was significantly positively or positively correlated with protein content, SDS sedimentation value, dough development time, stability time, quality index and maximum resistance. Sucrose SRC(SSRC) was significantly positively or positively correlated with wet gluten content, SDS sedimentation value, water absorption, stability time and quality index. Sodium carbonate SRC(SCSRC) was significantly positively or positively correlated with damaged starch content and amylose content, while negatively correlated with peak viscosity, final viscosity, hold through and set back. WSRC could be a comprehensive parameter for evaluating flour properties. LASRC could reflect glutenin properties. SSRC could reflect protein properties and water absorption. SCSRC could reflect starch properties. SRC test could be used to evaluate the characteristics of wheat cultivars with different gluten content.Correlation analysis among SRCs, traditional properties of wheat flour and quality of dried noodle were studied respectively. The results as follows: in certain extent, WSRC, LASRC and SSRC were significantly positively or positively correlated with mechanical properties of dried noodle as elasticity modulus, fracture stress and unitized fracture displacement, TPA parameters as hardness, springiness and C hewiness, shear parameters as shear strength and shear energy, tensile parameters as tensile strength and breaking length, sensory properties as firmness, elasticity, stickiness, taste and total score, while significantly negatively correlated with cooking loss. SCSRC was significantly negatively or negatively correlated with elasticity modulus, shear energy, breaking length, cohesion, springiness chewiness, appearance, elasticity, stickiness and total score, while significantly positively or positively correlated with adhesiveness, cooking loss and water absorption. It is feasible to choose SRC test to predict quality of dried noodle in place of traditional tests. Selecting wheat cultivars with high WSRC, high LASRC, high SSRC and low SCSRC could improve quality of dried noodle in certain extent.The SRCs criterions of wheat flour for making superior dried noodle were listed as follows: WSRC was 78.01%~84.82%, LASRC was 123.78%~138.03%, SSRC was 115.06%~120.13%, SCSRC was 70.40%~83.20%。The determination coefficient of regression equation between SRCs a nd sensory properties as total score was 0.874. SRCs could reflect total score of noodles.Effects of waxy wheat flour on physicochemical properties of flour blending and dried noodle quality were studied, The results as follows: with the increasing proportion of waxy wheat flour, LASRC, dough development time, stability time, quality index, maximum resistance and pasting parameters of flour blending were decreased. WSRC and SSRC showed a trend from rise to decline. SCSRC, water absorption and extensibility of dough were increased. Hardness, cohesion, Chewiness, shear strength, shear energy, tensile strength and stickiness score of noodles were decreased, while elasticity modulus, fracture displacement, fracture stress, springiness, firmness, elasticity and total score presented a tendency from rise to decline. Breaking length, score of smoothness and apparent status were increased. The flour blending with a percentage of 20.0%~30.0% of waxy wheat flour could significantly affect dough properties and dried noodle quality. The total score was highest and overall quality of dried noodle was best when adding 25% waxy wheat flour. However, dried noodle quality decreased significantly with excess waxy wheat flour(>30%).Correlation analysis among SRCs of flour blending and quality of dried noodle were studied. The results as follows: WSRC was significantly positively or positively correlated with mechanical properties of dried noodle, TPA parameters as hardness, springiness and Chewiness, sensory properties as firmness, elasticity and total score. SSRC was significantly positively with mechanical properties of dried noodle. LASRC and SCSRC were significantly with TPA parameters(except springiness), shear parameters, tensile parameters and sensory properties as color, appearance, stickiness, smoothness and taste score. SRC test could be used to predict quality of dried noodle made of flour blending.