Influence Of Flour Blending On Wheat Flour Processing Properties

The blending experiment in pairs were carried out with northwest spring wheat area drought water-saving variety Xihan 1 and the irrigation area spring wheat varieties of Yongliang 4, Yinchun 8 or Ganchun 20. There were three group flour-blended combinations in total, each group flour-blended combination were formed in the proportion of 21. Their flour physical qualities, dough rheological properties and the processing quality of noodle, steamed bread were investigated. The effect of blending flour quality, processing quality of different mixed combinations and proportion were analysed, and determines the best proportion of special power to produce fresh wet noodle or steamed bread. The main results indicated that:1. The dough rheological properties were improved obviously when Xihan 1 was mixed with 20% Yongliang 4; the total of rheological index and physical index were significantly better than the theoretical value when Xihan 1 was mixed with about 80% Yinchun 8 or 35% Ganchun 20. Among them, the changes of dough extensibility and swelling were conform to"part dominant effect"; the protein median improvement rate had a lower average, conform to the model of"add effect"when Xihan 1 was mixed with Yinchun 8.2. The quality of gluten and dough extensibility has significantly influence on the dough tenacity. The gluten index, dough extensibility, dough strength of blending flour were significant positive or negative correlation with dough tenacity, and protein content, dry gluten content, wet gluten content, SDS-sediment, dough swelling, formatiom time and stabilization time were no significant correlation with dough tenacity; There were positive correlation between dough extensibility and SDS-sediment, dry gluten content, and the correlation coefficient is higher. It indicated that the the protein quality has significantly influenced on the dough extensibility more than the protein content. 3. The noodle quality can be improved significantly when Xihan 1 was mixed with 20~30% Yongliang 4, 70~80% Yinchun 8 or 80% Ganchun 20. Especially, the noodle score is higher than the rest of the two groups noodle score corresponding percentage of combination, when Xihan 1 was mixed with≥35% Yinchun 8.4. The protein content of blending flour was significantly influenced the noodle tasting score, the followed is dough extensibility. The ideal quality parameters of four varieties wheat flour of making noodles should be as follow: protein content:12.0~13.5%, SDS-sediment:30~45mL, dough extensibility: 100~135mm, dough strength:200~300MJ, dough tenacity>100mm, dough swelling:18~23mL, formation time:120~140s, and stabilization time:150~190s.5. The cooking losses of blending flour was a extremely significant or a significant negative correlation with noodle score, color, external appearance, ten-elasticity and smoothness, was a significant positive correlation with taste. And as a character of noodle, the cooking losses can comprehensive evaluation of the noodle quality, should cause enough attention, but the impact mechanism must have further discussion.6. The steamed bread score of Xihan 1 mixed with Ganchun 20 all higher than mixed with Yongliang 4; the steamed bread score of Xihan 1 mixed with Ganchun 20 all higher than mixed with Yinchun 8, except of Xihan 1 mixed with 70% or 80% Ganchun 20. Overall, Xihan 1 mixed with Ganchun 20, the steamed bread appearance, surface color and elasticity deficiency can be improved significantly. The steamed bread reach a high score when Xihan 1 mixed with 80% Yongliang 4, 70% Yinchun 8 or 25% Ganchun 20.7. There was a extremely significant positive correlation between steamed bread score of blending flour and protein content, dry gluten content, wet gluten content, gluten index, SDS-sediment, dough extensibility, dough swelling, dough strength, dough formatiom time and stabilization time, except dough tenacity. Among them, the most significant correlation with steamed bread score is dough extensibity, follow is SDS-sediment, dry gluten content, glutent content and dough swelling. The results of correlation is that the protein quality has influence of steamed bread quality more than protein content; the dough extensibity has significant influence of steamed bread quality in the rheological properties.The ideal quality parameters of four varieties wheat flour of making steamed bread should be as follow: protein content: 12.0~13.0%, SDS-sediment: 25~35mL, gluten content: 27~32%, dough extensibility: 80~110mm, dough swelling: 15~20mL, dough strength:180~300MJ, formation time>110s, and stabilization time: 150~200s.