Study Of The Influence Of Protein In Different Wheat Breed On The Quality Of Quick-Forzen Dumping Sheet

This article selected222types of wheat which from10provinces,first, analyzedphysicochemical of wet gluten content, protein content,falling number,sedimentationvalue,and rheological properties of farinograph and extensograph,also analyzed the qualityof sensory quality and texture quality of dumpling sheet which made of222wheat samples.Then,53kinds wheat selected by hierachical cluster, determined proteins componentscontents of crude protein,albumin,globulin,gliadin,glutenin,and analyzedhigh-molecular-weght glutenin subunit constitution.At least,analyzes relativity betweenprotein component and physicochemical indexes,rheological properties, sensory quality andtexture quality of dumpling sheet.Main results are as follows:1. the study on traits of wheat flour protein quality and dumpling sheet quality fromdifferent province showed that the content and quality of flour protein from Shandongprovince were high; The flour protein quality of Xinjiang was high; The wheat flour ofXinjiang and Shandong was most suitable for making dumping sheet, The dumping sheetmade by wheat of Sichuan province had less satisfactory quality.2. the study on relativity between protein physicochemical and sensory quality andtexture quality of dumpling sheet showed that the protein content showed a negativeextremely significant correlation with dumping appearance, and no significant correlationwith taste index and total score. Sedimentation value showed a negative significant correlationwith stickiness of taste index and total score of fresh dumping sheet,a significant orextremely significant correlation with stickiness,hardness, chewiness and total score ofquick-forzen dumping sheet. The dumping sheet made by the flour with high protein has thehigh quality of appearance. The high quality quick-forzen dumping sheet requires high qualityprotein.3. the study on relativity between protein component and physicochemical,rheologicalproperties showed that the albumin showed a negative extremely significant correlation withsedimentation value, globulin has a negative significant positive correlation with fallingnumber and sedimentation value. the albumin showed a negative significant positivecorrelation with extend area and extensibility. globulin has a negative significant positivecorrelation with development time, stability time, falling number. The gliadin and glutenincontent has a significant correlation with wet gluten content, falling number,sedimentation value.4. the study on relativity between protein component and sensory quality of dumplingsheet showed that the dumping sheet which made by wheat with high albumin has bad quality.The wheat with high gliadin content and the appropriate ratio of gliadin and glutenin madequick-forzen dumping sheet has preferably texture.the high quality dumping-flour requireslower albumin,high gliadin and proper proportion of gliadin and glutenin.5. the study of relationsheep between high-molecular-weght glutenin subunit constitutionand quality of dumpling sheet showed that the dumping made by the wheat with（1,7+8,5+10）and（1,14+15,5+10）subunit constitution has high quality of sensory qualityindexs and the most of total score. This wheat breed which was talked were suited toprocessing dumping flour industry. the dumping made by the wheat with（Null,7+9,2+12）subunit constitution has lower quality of sensory quality indexs,and inferior significant thewheat which has （1,7+8,5+10）subunit constitution.So,this wheat breed with（Null,7+9,2+12）subunit constitution unsuited as the dumping flour sources.6. the study on relativity between sensory quality and texture quality of dumpling sheetshowed that the Cohesiveness、Gumminess、Chewiness of TPA reflected the quality of freshdumping sheet. The Toughness of texture index reflected the smoothness of fresh dumpingsheet. The Firmness of texture index reflected the chewness of fresh dumping sheet sensoryevaluation. the Hardess、Adhesiveness、Cohesiveness、Gumminess、Chewiness of TPAreflected the quality of quick-forzen dumping sheet. The Toughness of texture index reflectedthe Chewiness of quick-forzen dumping sheet. The Firmness of texture index reflected thehardess and chewness of fresh dumping sheet sensory evaluation. significant correlation withthe gumminess, chewiness, resilience, toughness, and firmness of quick-frozen dumpling sheettexture.