Analysis Of The Quality Of Crisp Biscuit Of Sichuan Wheat

Wheat(Triticum aestivum L.)is one of the most important ration crops,and its flour is the raw material for various pasta products.The processing quality of wheat is the result of interaction between genotype and environment,and plays a decisive role in the quality of pasta.Biscuits are foods made from a series of processing techniques using flour as the main raw material,adding raw materials such as fats and sugars.According to China's wheat quality zoning,Sichuan is suitable for the production of medium and weak gluten wheat.However,Sichuan's ecological environment is complex,and the existing quality zoning results are not detailed enough,making Sichuan's wheat quality positioning unclear,market competitiveness is not strong,and quality breeding objectives are not clear.In this study,18 test sites representing the current main wheat producing areas in Sichuan and 7 widely cultivated wheat varieties(two strong gluten varieties,two medium gluten varieties,three weak gluten varieties)were investigated to investigate Sichuan wheat.The status quo of processing quality,and explore the advantages of making crispy biscuits from Sichuan wheat.The main experimental results are listed below:1.The quality of wheat is significantly affected by the year,location and variety.Among the three wheat growing seasons,the quality traits of the seven different gluten level varieties showed a consistent regularity at each test point: the gluten level of the cultivar was weakened,and the overall traits of weak gluten were observed.The crude protein content,wet gluten content,Zeleny sedimentation value,water absorption rate,formation time,and stabilization time value were all low.The crude protein content(%),wet gluten content(%),sedimentation value(m L),water absorption rate(%),formation time(min),and stabilization time(min)of the three growing seasons were respectively averaged at 18 test points.For 12.23,23.17,21,59,55.47,3.45,accordingto the wheat quality classification standard(GB/T 17320-2013),the quality parameters correspond to the four weak gluten levels and one medium gluten level.And the quality parameter values of the seven varieties are also generally at the level of weak gluten;the quality parameter values of the 18 test points are mostly at the weak gluten level.2.During 2015-2017,the quality traits showed some differences in the three growing seasons.The crude protein content,wet gluten content,Zeleny sedimentation value,water absorption rate,formation time and settling time value of the 2015 growing season were 11.64,respectively.23.66,20.62,56.92,4.64;the crude protein content,wet gluten content,Zeleny sedimentation value,water absorption rate,formation time and settling time value of the 2016 growing season were: 11.75,20.72,21.28,54.37,2.50;The crude protein content,wet gluten content,Zeleny sedimentation value,water absorption rate,formation time,and stability time values of the 2017 growing season were 13.30,25.14,22.85,55.13,and 3.21.Although the stability time and water absorption rate in the 2015 season,the crude protein content and stable time value in the 2017 season are at the middle level.However,the remaining quality parameters of the three growing seasons were at the level of weak gluten.That is,although the quality parameters of Sichuan wheat fluctuated during the year,the quality parameters were generally consistent and at the level of weak gluten.3.Seven varieties planted at 18 test sites were made into crisp biscuits,and compared with the best selling 20 kinds of high-quality biscuit low-gluten flour on the market.According to the AACC 52-10 evaluation standard,the diameter(mm),thickness(mm)and elongation factor(straight/thickness ratio)of the crispy biscuits made by the wheat varieties Mianmai 51 and Mianmai 37 are optimal,which are104.72,8.96,11.97 and 104.64,8.92,12.14,the other five materials are also better than the control biscuit flour.Among the 18 test sites,the quality of biscuits was the best in Songyu Town of Mianyang Economic Development Zone and Taixing Town of Xindu District of Chengdu City.The diameter(mm),thickness(mm)and elongation factor of crisp biscuits were 104.65,respectively.8.9,11.94 and 102.32,9.42,11.13.During the experiment,the variety,location and year have little effect on the quality of the crispbiscuits,and the quality stability is strong.4.In summary,although the quality of wheat between years,varieties and ecological points is different,the quality characteristics of Sichuan wheat are generally stable.Sichuan is more suitable for the production of high-quality weak gluten wheat,and Sichuan wheat is suitable for making crispy biscuits.Therefore,it is recommended that Sichuan wheat breeding be based on high-quality weak gluten,and the production of high-quality biscuit low-gluten flour can be carried out in Sichuan.