| This paper tested the quality and property of 32 kinds of wheat that are extended widely in Henan province. The relationship of wheat seed characters (include weight, hardness, crude protein) and milling quality were discussed. The wheat protein quality such as wet gluten conent and the sedimentation value were studied. The relationship of the processing quality of wheat including dough rheological characters and flour paste charater and the quzlity of steamed bread, noodles, and dumpling were studied.The correlation of wheat quality and the quality of flour products including steamed buns, noodles and dumplings.The main properties of wheat that effect the quality of buns, noodles, dumplings were summed up.The quality indicators of wheat which is used to produce fine buns, noodles, dumplings are discussed. The varieties for good bun-making, noodle-making, dumpling-making were selected. The results are indicated as follows:1, Wheat quality characteristics of basic statistical analysis shows that testing does not differ greatly from the quality milling wheat varieties, wheat protein content and dough muscle strength in the middle class.2, steamed bread, noodle and dumpling quality characters were affected by various wheat traits. Through buns, noodles, dumplings quality wheat quality characteristics associated and regression analysis shows: ash content, protein quality sedimentation value dough rheological characters incudling development time, stability time, stretch area, starch enzyme activity are the main factors that effect the quzlity of traditional flour products. The major factor affecting the quality of buns are dough rheological characters and starch characteristics, including development time, the largest stretch resistance, falling number and the highest viscosity; Quality is the main factor affecting noodles dough stretch characteristics and starch properties, including hardness, crude protein, stretch area,... |
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