| In order to obtain ideal quality index for LanZhou Alkaline Pulled Noodle(LAPN) making ,the relationship between flours'quality traits and LAPN quality traits were analysized with 50 materials including 25 wheat varieties(lines) , 15 flours bought from market and 10 blended wheat flours.For each material,24 main quality traits and their eating quality after being made up LAPN were tested,which contained flour whiteness.ash content and yellowness, flour protein content,SDS-sedimentation value,wet glutin content,dry glutin content,glutin index and falling number,and W(dough baking strength), P(dough tenacity),L(dough extensibility),Fb(dough baking power),Tpr(peak time),ToI(stability time)and D250(drop at 250 seconds),et al. The major results was showed as follow:Flour whiteness and LAPN color were significantly positively correlated(p<0.01),whose correlation coefficient was 0.381,it was also significantly correlated with LAPN external appearance, elasticity, stickness and taste; Ash content had an important effect on LAPN looking,the correlation coefficient between ash content and LAPN color was negatively significant(p<0.01,r=-0.375),and ash content had a negatively significant correlation with LAPN external appearance(p<0.05),their coefficient was -0.301 ;The correlation significance between LAPN quality and flour yellowness was not exsited.The correlation of protein content with LAPN elasticity,stickness were highly significant,the coefficient were 0.559 and 0.550 respectively, protein content was also significantly correlated with LAPN palatality( r=0.285); SDS-sedimentation value had a highly negatively significant correlation with LAPN color(r=-0.529),its correlation with LAPN others' quality traits were positively or highly positively significant.Both protein value and SDS-sedimentation were highly positively significant with the total score of LAPN, the correlation coefficient was 0.566 and 0.652 respectively.Good flours require of high protein content and SDS-sedimentation, but corresponsibility should be emphasized because of their negatively significant correlation with LAPN color..Glutin index correlation coefficient with SDS-sedimentation value was significant,but the one with protein content was not,it showed that glutin index presented glutin quality .Glutin index with LAPN elaticity,stickness and smoothness were highly significant correlated,their coefficient were 0.635,0.464 and 0.407 respectively,moreover its correlation with LAPN total score was highly significant(r=0.552).ltcan be proposed as an important index in evaluating LAPN quality.LAPN total score was highly significantly correlated with Tpr and Tol,their correlation coefficient were 0.679 and 0.683 respectively ,LAPN others'quality were also significantly or highly significantly correlated with Tpr and Tol.Both D250 and D450 had a highly negative effect on LAPN quality,their correlation coefficient with LAPN total score were -0.71 1 and -0.604 respectively. The dough stability was seriously required by good flours.The correlation coefficient between LAPN total score and W was 0.957. its correlation with others' quality traits was also highly positively significant. Fb showed the same results as the results of W. On Alveographic test with constent hydration, the correlation of dough tenacity (P) with external apperance, taste, elasicity, stickness and total score of LAPN was positively or highly positively significant, their coefficients were 0.344, 0.298, 0.491, 0.430 and 0. 541 respectively, butdough extensibility (L) was not. Whi le on Alveographic test with adapted hydration, both dough extensibility (A) and dough extension ability (Ex) had significant or highly significant correlation with eating quality of LAPN. As showed that the showing of dough extensibility depended on Alveographic test with adapted hydration.The most important traits affecting LAPN quality was W. Fb was the second, then it was Icx(elasiticity index), D250,Tol,Tpr,SDS-sedimentation value, D450, Prorein content,glutin index,Ex and flour w...
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