The Effect Of Wheat Flour On Processing Quality Of Shaanxi Biangbiangmian Noodles

As Shaanxi special noodles,Biangbiangmian(BBM)noodles are popular with local residents.Wheat flour as the main raw material for making BBM,its characteristics have an important impact on the quality of BBM.But there is no relevant report about BBM and wheat flour.In order to promote modern development of BBM and accelerate its industrialization process,the relationship between the properties of the wheat flour and the quality of the BBM was studied.Sixteen kinds of wheat flour were chosen.The relationship between basic physicochemical properties,farinograph and extensograph properties,gelatinization properties,amylose content,total starch content,protein component of wheat flour and sensory and texture properties of BBM were investigated.The indicators of wheat flour that influence the quality of BBM were determined.Then by principal component analysis and cluster analysis,a proper range of some parameters is obtained.The results were as follows:Correlation analysis showed that the following parameters had significant or strongly significant correlations with BBM quality:wheat flour protein content,sedimentation value,water absorption,softening degree,dough development time,stability,farinograph quality number,extensible area,maximum resistance to extension,extensible rate,albumin content,gliadin content,glutenin content,amylose content,total starch content and gelatinization temperature.The protein content was highly negatively correlated with total sensory score,which mainly affected the color,appearance,palatability and smoothness of noodles.The increase of sedimentation value could increase the elasticity of noodles,but it made the color and palatability worse.Dough development time,stability and farinograph quality number were negatively correlated with the total sensory score and had a significant positive correlation with the elasticity of the noodles;they also had a significant negative correlation with color,appearance,palatability,and smoothness.Softening degree had a negative correlation with the elasticity.Maximum resistance to extension and extensible rate mainly had a negative impact on the appearance and smoothness of noodles.Albumin content had a positive effect on the appearance of noodles.Glutenin content was negatively correlated with the sensory score,color,appearance,palatability,and smoothness.Gliadin content had an adverse effect on color and appearance.Gelatinization temperature mainly had negative correlation with palatability.The total starch content was significantly negatively correlated with the appearance and smoothness and was significantly positively correlated with the elasticity.Protein content,sedimentation value,water absorption,dough development time,stability,farinograph quality number,extensible area,gliadin content,gluten content were positively correlated with hardness,chewiness and elasticity of BBM.Albumin content,amylose content was significantly negatively correlated with hardness,chewiness and elasticity.There are sixteen wheat flour quality indicators significant with BBM quality.Four principal components were extracted by principal component analysis with sixteen indicators,and the cumulative variance contribution rate reached 84.580%.The first main component mainly reflected the protein properties and farinograph properties of wheat flour.The second,third,and fourth principal components represent the extensograph and starch properties of the dough.According to the results of principal component analysis,the wheat flour was clustered to obtain a proper range of high-quality BBM.The results were as follows:protein content11.02%~12.50%,sedimentation value 27.29 m L~38.71 m L,water absorption 60.5%~66.0%,Dough development time 3.5 min~5.7 min,stability 4.3 min~7.4 min,softening degree 58FU~130 FU,farinograph quality number 61 mm~103 mm,extensible area 68 cm~2~111 cm~2,maximum resistance to extension 302 BU~592 BU,extensible rate 1.3~3.2,pasting temperature 68.60°C~87.68°C,amylose content 27.42%~28.72%,the total starch content62.51%~72.15%,albumin content 3.26%~4.14%,gliadin content 1.80%~2.96%,glutenin content 3.98%~4.76%.