Study On Some Noodle Quality In Ten Wheat Varieties(Lines) And In Two Different Types Of Blending Wheats

This study selected10wheat varieties as materials, which from Anhui,Jiangsu andShandong province, through field-testing and analysis indoor, to test18major qualitytraits of wheat flour,8quality traits of noodle and study some agronomic traits,including plant-height,ear-length,1000-grain weight and so on, compare the difference ofsome agronomic traits and quality traits between varieties, analyze the correlation ofnoodle quality and some quality of wheat flour,discuss the effects of wheat flour qualityto noodle quality. In order to study the changes of major wheat flour quality and noodlequality of different proportion, analyze the correlation among noodle quality traits,discuss the changes of wheat flour properties and quality of noodle after the milling thewheat “Zhengmai9023” and”Wanmai48”,“Zhengmai9023” and “W1032”,“Zhengmai9023”and “Wanmai48”were selected as materials to blend for flour millingand produce noodle with11different proportion from10:0,9:1to0:10,“Zhengmai9023”and “W1032”were selected as materials to blend for flour milling andproduce noodle with11different proportion from10:0,9.5:0.5to5.5:4.5and0:10.Mainresults are as follows:1. The variance analysis results showed that Plant weight,Ear length,Total ears and1000-grain weight in10wheat varieties were highly significant,Effective ears and Grainnumbers were significant; all the variances of Protein content,Wet gluten content,Ashcontent,Peak viscosity, Hold through,Break down,Final viscosity,Set back,Peaktime,Pasting temperature,3pentosan content and4Solvent retention capacity were highlysignificant; the variation range of agronomic traits and quality traits in different wheatvarieties were all great.;the correlation analysis results showed that the total grade ofnoodle was positively significant correlated with Peak Viscosity, Hold through, Pastingtemperature and Peak time. All the traits of noodle quality were close Correlation withthe wheat flour quality. Effects of wheat flour quality to noodle quality in ten wheatvarieties is significantly in this research.2. The variance analysis results of some major wheat flour quality traits and noodlequality with “Zhengmai9023”and “Wanmai48”blending for flour milling showed that allthe ratio variances of wheat flour quality traits and noodle quality traits were highlysignificant, The correlation analysis results showed that the total grade of noodle washighly positive significant correlated with all traits of noodle quality.But after blending“Zhengmai9023”with “Wanmai48” in any ratio, wheat flour quality traits and noodle quality wasn’t improved.when the blending ratios of “Zhengmai9023” and “Wanmai48”was1:9, some traits such as Taste, Stickiness, Smoothness Significantly better than thenoodle made of pure “Zhengmai9023”. This study suggests that mix “Wanmai48” to“Zhengmai9023” will improve some traits of noodle quality.3. The variance analysis results of some major wheat flour quality traits and noodlequality with “Zhengmai9023”and”W1032”blending for flour milling showed thatblending “Zhengmai9023”with waxy wheat “W1032” in an apt ratio was in favor ofimproving part of the wheat flour quality traits and noodle quality traits, all the ratiovariances of wheat flour quality traits and noodle quality traits were highly significant;The correlation analysis results showed that the total grade of noodle was high positivesignificant correlated with Appearance, Taste,Toughness, Stickiness and Smoothness.Allthe different bleeding ratios of “Zhengmai9023”and “W1032”,6.5:3.5showed betternoodle qualities.It is certain that the noodle quality improves when“Zhengmai9023”and“W1032”are blended in a proper proportion.