Study On The Processing Quality Characters And Suitable Varieties Selection Of Dough For Special Purposes

Dough is a snack food made from wheat flour.It is convenient to eat and has simple processing.It is a popular snack in northern China and is deeply loved by people.With the change of people’s living standards and the continuous improvement of the pursuit of the flavor and quality of pasta foods,the requirements for the quality of flour used to produce such foods are becoming increasingly high.In order to study the quality characteristics of wheat in Guanzhong area of Shaanxi Province and the quality characteristics of making steamed dough skins.This study systematically studied the basic physicochemical properties,starch gelatinization properties,dough rheological properties,and quality properties of flour from 18 wheat varieties(lines)planted in the Guanzhong region of Shaanxi Province in 2020.The following conclusions were reached:(1)The flour water content of 18 Guanzhong wheat varieties was significantly positively correlated with peak time,with a correlation coefficient of 0.515;the crude protein content and wet gluten content were significantly positively correlated with formation time and peak energy;the dry basis of coarse ash has a significant negative correlation with the peak width,with a correlation coefficient of-0.523;whiteness is significantly negatively correlated with formation time and peak energy,with correlation coefficients of-0.560 and-0.541.There is a relatively consistent correlation between pasting properties and rheological properties,as well as between peak viscosity,dilution value,and rheological properties.Both of them have a very significant positive correlation with stability time and quality index,a positive correlation with formation time,and a very significant negative correlation with weakening degree.Dilution value also has a significant positive correlation with peak energy,with a correlation coefficient of 0.475;The retrogradation value has a significant positive correlation with formation time,stability time,and quality index,with correlation coefficients of 0.203,0.240,and 0.270,and a significant negative correlation with weakening degree,with correlation coefficient of-0.204;the gelatinization temperature has a significant positive correlation with the degree of weakening,with a correlation coefficient of 0.622,a significant positive correlation with the stirring resistance index,with a correlation coefficient of 0.578,the correlation with formation time,stability time,peak energy,and quality index is opposite,and quality index.Wheat materials with excellent gelatinization quality also exhibit good rheological properties,and the gelatinization and rheological properties of flour can be synergistically screened in variety improvement.(2)There are significant differences among 18 varieties in crude protein content,peak viscosity,trough viscosity,slack value,final viscosity,formation time,stabilization time,weakening degree,stirring resistance index,peak energy,and quality index.Quality traits contain rich variations.Through principal component analysis,the dough rheology properties and starch gelatinization properties have a high contribution rate to the correlation of wheat quality.Through comprehensive evaluation of wheat material quality traits,materials with higher comprehensive principal component scores were selected,including Xinong 20,Qinmai 851,Jizi Rye 9,Zinuo 3,and Heiyou 1.The overall comprehensive quality of color wheat was higher.This provides a theoretical basis for planting wheat germplasm resources with better performance in main quality traits in Guanzhong region of Shaanxi Province.(3)A series of statistical analyses were conducted on the sensory evaluation and texture characteristics of the dough made from Guanzhong wheat.Through screening that can basically summarize the original indicator information to the total contribution rate,it can be seen that the main indicators for evaluating the edible quality of the dough are smoothness,total sensory evaluation score,hardness,adhesiveness,chewing ability,cohesion,and palatability.(4)The main factors affecting wheat flour quality include crude protein,wet gluten,whiteness,peak viscosity,trough viscosity,final viscosity,peak time,gelatinization temperature,formation time,stabilization time,weakening degree,stirring resistance index,peak energy,and quality index.Among them,the total score of sensory evaluation of facial skin is mainly affected by the palatability,toughness,smoothness,and palatability of facial skin,and these scores can be appropriately increased when formulating the scoring standards for facial skin in the future.The quality of dough is mainly affected by the degree of weakness,gelatinization temperature,crude protein,final viscosity,peak time,quality index,and trough viscosity.The palatability and weakening degree are inversely proportional,which indicates that the more gluten the dough is,the better the quality of the flour food is;the dough viscosity is proportional to the gelatinization temperature.Generally,the higher the gelatinization temperature,the greater the energy required for cooking;the smoothness of the dough is inversely proportional to the crude protein content,which indicates that the higher the crude protein content,the rougher the dough made;the taste of the dough is inversely proportional to the final viscosity of the flour,which indicates that the higher the starch content of the flour,the better the quality of the flour food;the cohesion of dough is mainly affected by the peak time of flour;the larger the flour peak time,the smaller the recovery of the dough;the adhesiveness and chewability of the dough are mainly affected by the quality index and low valley viscosity.