Study On Effects Of Characteristics Of Dough Pieces On The Quality Of Chinese Noodle

The relationship between the particle size of dough pieces and the quality of the noodles was investigated.The dough pieces made from thirteen wheat varieties were fractionated into seven kinds（d<0.336,0.336⁰.75,0.75¹.5,1.5²,2³,3⁴,d>4mm）based on the diameter.The amount of each dough pieces was calculated.The basic physical and chemical indicators,rheological properties,pasting properties of grain and wheat flour and it’s correlation of the content of seven kinds dough pieces were determined.Indicators of noodle quality were determined.And combined with the relationship between dough pieces and wheat,wheat flour,the impact of dough pieces on noodles was investigated.The results were shown as follows.The dough pieces particle size distribution:The content of dough pieces with d=0.75¹.5 mm was the most,which reached 35.42%.The contents of dough pieces with d=0.336⁰.75 mm and d=1.5² mm were 17.18%and 17.05%,respectively.The contents of dough pieces with d=2³ mm and d=3⁴mm were 10.93%and 14.41%,respectively.The contents of dough pieces with d<0.336 mm and d>4mm were 1.24%and 3.77%,respectively.The contents of dough pieces with d=0.336⁰.75 mm and d=3⁴ mm were quite different,luffing were 2.53%²7.66%and 8.96%²5.41%,respectively.The content of small dough pieces（d<0.336,0.336⁰.75,0.75¹.5 mm）had significantly positive correlation with each other.The content of big dough pieces（1.5²,2³,3⁴,d>4 mm）had highly significant positive correlation with each other.The content of small dough pieces and big dough pieces had highly significant negative correlation with each other.The relationship between the particle size of dough pieces and wheat grain,wheat flour physical and chemical quality:The content of small dough pieces had correlation with wheat flour colour.The big dough pieces were the opposite.The content of small dough pieces had significantly positive correlation with gluten index.The content of big dough pieces had significantly negative correlation with gluten index.The content of dough pieces had strong correlation with hardness and vitreousity of wheat.The relationship between the particle size of dough pieces and rheological properties,pasting properties of wheat flour:The content of small dough pieces had significantly positive correlation with water absorption.The content of big dough pieces had significantly negative correlation with water absorption.The content of small dough pieces had significantly negative correlation with the degree of softening.The content of big dough pieces had significantly positive correlation with the degree of softening.High degree of softening may negatively affect the quality of noodles.This proved the previous assumptions.Above-mentioned indirectly proved that the more the small particles,the better the noodle quality,the more the big particles,the worse the noodle quality.The relationship between the particle size of dough pieces and the quality of noodles:The content of small dough pieces had significantly positive correlation with the sensory evaluation scores and texture parameters,while the big dough pieces were opposite.In summary,the physical and chemical quality of wheat grain and wheat flour,rheological properties,characteristics of noodle quality all proved the hypothesis of this paper.It was feasible to evaluate noodle production using dough pieces.The more the small dough pieces,the better the noodle quality,and the more the big dough pieces,the worse the noodle quality.The effects of salt on the characteristics of dough pieces and the quality of noodle were studied.With the salt content increased from 0 to 3.0%,the content of small dough pieces increased and the content of big dough pieces decreased,and the quality of noodle increased.There were no obvious differences of dough pieces content and noodle quality between salt content of 2.0%and 3.0%.Too much salt can cause some health problems.The optimum salt addition was 2.0%.Using dough pieces to evaluate the quality of wheat flour noodle was applicable in the condition of adding salt.The model using dough pieces to indicate noodle sensory evaluation was establishedbasedonprincipalcomponentanalysis.Themodelwas Y=-0.667[0.8777(-0.888Z_x1-0.985Z_x2-0.919Z_x3+0.946Z_x4+0.953Z_x5+0.988Z_x6+0.874Z _x7)+0.05163(0.044Z_x1-0.108Z_x2+0.198Z_x3+0.219Z_x4+0.204Z_x5+0.044Z_x6-0.466Z_x7)]+74.676,Y-Simulation sensory evaluation scores,Z_x11 was the standardization data of the content of dough pieces（d<0.336 mm）,Z_x77 was the content of dough pieces（d>4mm）,and others followed by the corresponding.This model had practical significance and operability.Dough pieces were divided into two parts（big particle size and small particle size）to simplify the evaluation method.The simplify model were:Y=-36.525X_{big particle size}+85.281 and Y=-36.525(1-X_{small particle size})+85.281,Y was the simulation sensory evaluation scores,X was the content of dough pieces The study had some reference for using dough pieces to evaluate the quality of noodle.