Studies On The Quality Index Of The Special Flour For Fried Bread Stick

58flour samples were chosen in this study, which included20different commercialflours (such as Fried Bread Stick power, steamed bread powder, pastry powder and otherpurposed high gluten content powder) and38stream flours from a flour mill. Study thechemical traits and rheological index of the58flour samples, sensory evaluate the fried breadstick which were made by these flour. The correlation between the flour quality and friedbread stick was analysised and expected received the quality index range for fried bread stickflour.The major results were showed as follow: Flour gluten content, whiteness, AlveographicP, L and P/L were significantly correlated with Fried Bread Stick quality, P and P/L weresignificant negative correlation with Fried Bread Stick quality, especially P/L, whichcorrelation coefficient with Fried Bread Stick quality was-0.810. A better quality of FriedBread Stick could be received by the smaller P/L value. The coefficient between glutencontent and the total score of Fried Bread Stick was significant, maily because gluten contenthas influence on the organizational structure. P value was negatively correlated with the totalscore of Fried Bread Stick, while the L value was positively correlated. Ash, gluten index andFalling Number negatively correlated with the total score of Fried Bread Stick, but thecoefficient was not significant. Ash content had an important effect on the color of FriedBread Stick, with more ash content, the color will worse. Total score of Fried Bread Stickwere positively correlated with the forming time, stable time, and Farinograph index. Butmaximum tensile resistance and extension had litter correlte with the quality of Fried BreadStick.After study on the system flours and the quality of Fried Bread Stick, the results shownthat, the flour from break and air suction were good for making Fried Bread Stick, the heavysieving power and the before heart grinding and slag grinding also good for the fried breadstick.The ideal index of Fried Bread Stick were as follows: flour whiteness≥80,ashcontent≤0.7%, gluten content30%～33%,falling number390～460sec,forming time2.3～6.3min,stable time3～4.5min Farinograph index50～85,tensile area80～200cm2,P value50～70mm, L≥90mm,P/L≤0.75.