Study On The Quality Of Wheat And Adaptability Of Cooking Food Processing In Guanzhong Area Of Shaanxi Province

Noodles and dumplings as the traditional Chinese food was deeply loved by people for many years.The high demand of flour which production for these cooking food was emerged.Therefore,the special flour was appeared.In order to research the cooking quality and flour traits of wheat flour in Guanzhong region of Shaanxi province,this study were conducted by taking 6 kinds of Chinese noodle,dumpling flour on sale as reference and the mainly wheat varieties which were growed in Guanzhong region of Shaanxi province in 2016,as materials to research their general quality index,starch quality index,rheological quality index and noodles and dumplings quality index.The main results showed as follows:(1)Special flour can meet the basic industry standard of noodles and dumplings flour,but there is a significantly diffence between the 6 kinds of tailor flour,especially in ash content,a value of flour,b value of flour,sedimentation value,amylose content,maximum viscosity,setback,breakdown,farinogram indexes and stretching indexes.And a value of flour,b value of flour,sedimentation value,total starch content,peak viscosity,falling number,setback,developing time,stability time,extension area,extensibility,resistence and maximum resistence have a big influence on the quality of special flour.(2)Test weight and grain hardness of wheat cultivars of 11 wheat varieties in Guanzhong region of Shaanxi province were higher,the clour of kennel was well-distributed,but protein content among wheat cultivars were big.There is a significantly diffence between ash content,a value,b value,sedimentation value,wet gluten content,the falling number,gelatinitation point,setback,maximum viscosity,breakdown and Rheological ndexes,there were significant differences between Guanzhong wheat and special flour of wet gluten content,gelatinitation point and water absorption;and b value of kennel,L value of flour,protein content,sedimentation value,wet gluten content,maximum viscosity,the falling number,setback,softening degree,stability time,extension area and maximum resistence.The results showed that Bainong207(in Qishan country),xinong822,xinong979,zhoumai27,xinong889,xinong9718 and bainong207(in Pucheng country)have been selected to meeting wheat flour industry standard for making noodles and dumplings,and shanmai 139 only meet for wheat flour industry standard for making noodles.(3)Compared with commercial noodles flour,the noodle cooking water absorption and cooking loss was similar to Guanzhong wheat flour,but sensory score was much higher;the dumpling' cooking water absorption was higher and cooking loss was lower,the sensory score was similar to Guanzhong wheat flour.This means the cooking quality is good of wheat in Guanzhong region.On the basis of factor analysis and Regression analysis,L value of flour,a value of flour,protein content,wet gluten content,the falling number,maximum viscosity,softening degree and extension area have a big influence on noodle cooking quality of wheat flour in Guanzhong region;and L value of flour,wet gluten content,sedimentation value,maximum viscosity,farinograph quality number and extension area have a big influence on dumpling cooking quality of wheat flour in Guanzhong region.