Study On The Relationship Between Protein And Starch Properties Of Wheat Varieties And The Quality Of Henan Stewed Noodles

The effects of protein and starch characteristics of different wheat varieties on the quality of Henan stewed noodles were studied,and the relationship between protein and starch and braised noodle was constructed by analyzing the protein and starch characteristics of wheat varieties,it provides the basis for the production of Henan special flour and the formulation of the standard of special flour.Henan braised noodles were made in the laboratory with 33 wheat varieties from huang-huai wheat region,and the sensory evaluation method of national standard of noodles was used through data collection and questionnaire investigation,draw up the rating table of noodle quality.Then,the main quality traits of protein and starch were selected by principal component analysis,cluster analysis,regression analysis and variance analysis,the requirements of key wheat flour quality traits for Henan stewed noodles were put forward.On this basis,10 wheat varieties with good,good and bad sensory quality were selected as raw materials to make Henan stewed noodles,and the differences of protein and starch quality traits among different categories were analyzed,the mechanism of the difference in the quality of stewed noodles was also discussed.The relationship between protein and starch properties of wheat and the quality of noodle stew was established in this study,which provided a theoretical basis for the production of noodle stew and the formulation of the standard of noodle stew in Henan province.The main conclusions are as follows:(1)The protein characteristics of wheat varieties in huang-huai region were studied by principal component analysis,cluster analysis and correlation analysis.The results showed that there were significant differences in protein content and quality among different wheat varieties.The order of the average content of protein components was glutenin > gliadin >albumin > globulin.The protein content and quality of wheat varieties in huang-huai wheat region varied widely.At the same time,protein content was significantly correlated with wet gluten content,and protein quality was significantly correlated with weakening degree,sedimentation value,glutenin swelling index(SIG)and tensile properties,SIG can reflect the content and quality of protein well.Compared with dough formation time and stability time,the degree of weakening had stronger correlation with glutenin macropolymer(GMP)content(r =-0.733),SIG(r =-0.909)and sedimentation value(r =-0.878),therefore,the weakening degree can better reflect the protein quality of wheat.(2)Cluster analysis and correlation analysis were used to study the starch properties of wheat in huang-huai wheat region.The results showed that the variation coefficient of starch characters ranged from 2.16% to 25.84%,and the starch characters varied greatly.There was a significant negative correlation between starch content,damaged starch content and falling number,and a significant positive correlation between damaged starch content and solubility,the water-holding capacity of starch was more affected by the small size of starch.Starch content was negatively correlated with water absorption and elongation,and negatively correlated with starch quality index.The ratio of amylose to amylopectin was significantly negatively correlated with the degree of weakening,and positively correlated with the index of starch quality The falling value was positively correlated with the formation time,the stable time and the powder quality index,and negatively correlated with the weakening degree.(3)The protein and starch properties of wheat flour were compared with the quality of noodle stew.The results showed that gluten index and stability time were the main factors affecting the quality of noodle stew,the main effects of stewed noodles"Firmness","Elasticity","Refreshing","Color","Sticky teeth","Sensory evaluation of the total score.The starch characteristics of wheat which affect the quality of stewed noodle mainly include D95,D97,peak time of starch particle size,elasticity,smoothness,firmness and sensory evaluation total score of stewed noodle.Compared with wheat starch properties,protein properties had a greater effect on the quality of stewed noodle.The protein quality traits of Henan braised noodle wheat flour were as follows: Gluten index 93%～97%,stable time 6.5min～10.5 min.The requirements for starch quality traits of high quality Henan braised noodle wheat were as follows: peak time was 6.5 min～6.8 min,D95 was 25.5 μm～28.7 μm,D97 was 28.5 μm～30.0 μm.(4)To explore the mechanism of quality difference of stewed noodles,the content of large polymer protein(LPP)is higher,the content of small monomer protein(SMP)is lower in high quality stewed noodles,the formation of more disulfide bonds in the mixing process also promotes the formation of high-quality stewed noodles.In the high-quality stewed noodles,α-helix content increased significantly,β-fold,β-rotation angle and random curl content decreased significantly,the microstructure of the noodles was continuous and compact,and the degree of starch molecular short-range order was high,the crystallinity of starch was relatively low,and the total score of sensory evaluation was high.The content ofα-helix in poor braised noodles was significantly decreased,except for wheat flour with high gluten.The cross-sectional microstructure of poor soft stewed noodle was loose,the gluten was filamentous,the gluten was over-extended,and the starch granule was shed The starch in the cross-sectional microstructure of inferior hard noodle stew was closely covered in the gluten network,which was consistent with the total score of sensory evaluation of noodle stew.Based on the analysis of protein and starch properties of wheat varieties,the relationship between the quality of wheat varieties and that of Henan braised noodle was established,the requirements of wheat flour protein quality for high-quality Henan stewed noodles were as follows: gluten index 93%～97%,stable time 6.5 min～10.5 min;The requirements for starch quality traits of high quality Henan braised noodle wheat were as follows: peak time was 6.5 min～6.8 min,D95 was 25.5 μm～28.7 μm,D97 was 28.5 μm ～30.0 μm.The results showed that the content of LPP was higher and SMP was lower in the high-quality stewed noodles,the content of α-helix was significantly higher in the high-quality stewed noodles,and the microstructure of the high-quality stewed noodles was continuous and close,the short-range order of starch molecules was high,the crystallinity of starch was relatively low,and the total score of sensory evaluation was high.