Studies On Effects Of Wheat Flour Components On The Fresh Wet-Noodle Quality

The hard wheat flour, the medium hard wheat flour and the soft wheat flour were sievedinto four kinds of particle size range respectively to do the research in the dough rheologicalproperties and fresh wet noodle experiment in order to investigate the effects of flour particlesize on rheological properties of dough and quality of fresh wet noodle. With the mediumhard wheat flour as the based samples, The effects of flour damaged starch content andprotein content on the quality of fresh wet noodle were determined. The qualities of20kindsof commercial flour were analysised.The damaged starch and whiteness of flour fractionsincreased with the decrease in flour particle size. pasting temperature decreased and peakviscosity, final viscosity, attenuation value, the value of retrogradation increased with thedecrease in flour particle size. The color of fresh wet noodle was improved with the decreasein flour particle size. Flour particle size can effect the textural properties of fresh wet noodleto a certain extent.The fresh wet noodle produced by the three kinds of different qualitieswheat flour in the particle size range of10XX/12XX got the highest score. Damaged starchcontent and noodle cooking loss was highly significant positive correlation,but damagedstarch content and Water absorption of fresh wet noodle can not reach the significant level.Gluten protein content and noodle water absorption was significantly negatively correlated.Gluten protein content and noodle cooking loss can not reach significantly level.Theirphysical and chemical characteristics of selected20kinds of commercial flour and rheologicalproperties of dough were analysised.The studying indicates:The physic-chemistry parameters of power for fresh wet noodle are listed below:Proteincontent:11.30％～l2.30％,falling value:400～510,wet gluten content:28.0％～36.0％,Damaged starch content:18.1～21.7UCDc.The rheology parameters of power for fresh wet noodle:extraction rate≤66.6％, Tpr:3.8～6.0min,Tol:4.2～7.7min,infirmness≤134F.U,Farinograph index:56～96,maximumtensile stress:220～538B.U,tensile stress:208～399B.U,extending level:127～190mm.Theology of good fresh wet noodles,the TPA parameters,springness:0.8～1.0,gumminess:0.81～0.90,cohesiveness:3000～4810,resilience:0.57～0.72.the shearparameters, shears strength:230～350g,shear stress:10～20g/mm~2,the extendingparamenters,breakstrength:18.6～28.5g,break stress:3.3～6.3g/mm~2...