The Studies On Quality Evalution Of Noodle Of Chinese Wheat

This paper chose the222samples collected from several main wheat producing regionsin China. The quality of China wheat noodle, the application of texture analyzer and colormeter in evaluating noodle hardness and color were studied. This paper discussed therelationship between wheat flour’s physi-chemical properties and noodle’s quality. Theapplication of Mixolab parameters was analyzed.The main conclusions were as follows：1. A majority of wheat noodles in China.are of medium-quality. The noodles made ofwheats from Xinjiang, Inner Mongolia and Ningxia are good in quality. The varieties of7288,Xinchun26, Xindong22also showed satisfied qualities. Noodle color played an important rolein sensory evaluation. There are great improving space for Chinese wheat noodle surfacesmoothness, texture and hardness.2. Higher color in the sensory evaluation needed to have a higher L*, a lower a*and alesser extent browning in dough. The four linear regression equations for noodle score wereestablished. The color of noodles evaluation score is as follows: y1=2.176+0.278×L（cooked）-1.515×a（cooked）-0.07×b（cooked），L（cooked）, a（cooked）and b（cooked）stand for color parameter ofcooked noodle. This linear regression equation could directly evaluate noodle color. Patchfirmness test and hardness in noodle sensory evaluation were non-linear relationship. Thehardness of noodles was more appropriate, when the firmness of texture analyzer between0.7Kg and0.9Kg.3. According to the correlation analysis, studied the relationship between the physicaland chemical indicator of wheat flour and the eating quality of wheat noodle. Mixolabparameters could be used to predict RVA parameters (except breakdown and peaktemperature), farinograph parameters (except dough developing) and deformation energy ofdough in alveograph parameters. By establishing the regression equation, found that physicaland chemical indicator of wheat flour could be used to predict appearance and color of wheatnoodle better, but poor in elasticity and taste. The regression equation by water absorption,flour color L, flour color b, ash and C2explained43.4%of the variation of the noodle score.This equation could predict the eating quality of wheat noodles.4. This study analyzed the differences of wheat flour physical and chemical of four grades (A, B, C, and D) noodle. According to the correlation and regression analysis,established the reference value of high-quality noodle wheat four.（1）Ash:0.56—0.76%; L（wheat four）:92.12—92.96; a（wheat four）:-1.61—-1.05;b（wheat four）:7.85—9.73.（2）Peak Viscosity:1783.27—2467.29cP; Trough Viscosity:1086.13—1693.23cP;Final Viscosity:2032.52—2938.54cP.（3）Farinograph Water Absorption:58.73—63.39%;Alveograph W:112.15—231.4710-4J.（4）Mixolab WaterAbsorption:55.84—61.36%; C2:0.38—0.48Nm;Amp:0.06—0.08Nm;C4:1.43—1.93Nm; C5:2.23—3.27Nm; C4/C3:0.91—1.25Nm; C5-C4:0.75—1.39Nm.（5）Crude Protein:10.47—12.11%; Gluten content:28.81—34.95%;Sedimentation:48.52—59.32ml.