| As an important macromolecular component in flour,starch has an important influence on the rheological properties of sheeted dough and the quality of processed products(noodles).In order to explore the impact of wheat varieties and planting environment differences on starch granule characteristics,and the correlation between starch characteristics and the rheology of noodles and noodle making quality,this topic selected 6representative wheat varieties distributed in the 6 regions of Henan Province with large planting environment differences.There are a total of 36 wheat samples as the research objects.The effects of varieties and planting environments on wheat starch granule characteristics and noodle quality were systematically studied,and the relationship between starch granule characteristics changes and noodle quality was explored.On this basis,select representative varieties and regions to deeply explore the relationship between starch granule characteristics and the rheological characteristics of noodles and noodle quality to provide theoretical support for wheat breeding and noodle quality control.The main findings are as follows:The starch granule characteristics and corresponding noodle quality characteristics of36 selected wheat samples were analyzed,and the results showed that the starch characteristics and noodle quality of different varieties were different,mainly reflected in:the hardness range of wheat grains among the selected varieties is 30-68.The higher the hardness of wheat varieties,the lower the starch content and solubility and the higher the hardness of noodles.The hardness of XM26 variety of wheat is 53-61,the solubility of starch is about 1.5%lower than that of ZM103(hardness 30-51),and the hardness of noodles is about 1500 g higher than that of ZM103.Different planting environments of the same variety have different starch characteristics and noodle quality,which are mainly reflected in:wheat starch swelling potential and transparency increase with increasing latitude,while sedimentation volume decreases with increasing latitude,and noodle water absorption rate increases with increasing latitude.Compared with ZM103 wheat in Nanyang area,ZM103wheat in Puyang area has reduced starch retrogradation volume by about 20 m L and noodle water absorption rate increased by 30%.The starch granule characteristics of 4 wheat varieties with large differences in starch physical and chemical properties in 6 wheat samples were analyzed.The results showed that the weight average molecular weight of wheat varieties with lower grain hardness was lower,and the weight average molecular weight of wheat starch of ZM103 variety is about 2.0*10~7g/mol,and the weight average molecular weight of wheat starch of XM26 variety is about 4.0*10~7g/mol.The content of amylose in wheat of the XM26 variety with higher protein content is about 2%higher than that of ZM103.By analyzing the correlation between the characteristics of wheat starch and noodle quality,it is known that starch grain characteristics and noodle quality characteristics have a significant correlation.Among them,starch granule size and amylose content are relatively related to noodle quality characteristics.The specific results are as follows:The starch amylose content was significantly positively correlated with the optimum cooking time(p<0.01,r=0.631),hardness(p<0.01,r=0.796),tackiness(p<0.01,r=0.818),and chewiness(p<0.01,r=0.800)of noodles,which were extremely significantly negatively related to noodle adhesiveness(p<0.01,r=-0.613).D10 had a very significant negative correlation with the water absorption(p<0.01,r=-0.613)and cooking loss(p<0.01,r=-0.621)of noodles.The Mp and Mw had a very significant positive correlation with noodle hardness,tackiness and chewiness,and Mp had a very significant negative correlation with noodle adhesiveness.The damaged starch content was significantly positively correlated with noodle hardness,tackiness,and chewiness.Starch gelatinization enthalpy was extremely significantly positively related to the optimum cooking time,hardness,and tackiness of noodles,and significantly negatively related to adhesiveness.The content of crude starch was significantly negatively correlated with the best cooking time,hardness,adhesiveness,tackiness and chewiness of noodles,and was extremely significantly positively correlated with the L value of dough.Solubility was significantly negatively related to the optimum cooking time,hardness,adhesiveness,tackiness,and chewiness of noodles,and extremely significantly positively related to the water absorption of noodles.The starch swelling power was significantly negatively correlated with the optimum cooking time and hardness of noodles,and extremely significantly positively correlated with water absorption.Starch sedimentation value was significantly negatively correlated with cooking loss and adhesiveness of noodle,and extremely significantly positively correlated with water absorption.There was no significant correlation between starch transmittance and noodle quality indexes.The peak viscosity of starch was significantly negatively related to the water absorption of noodles.The peak viscosity of starch,trough viscosity,and final viscosity were extremely significantly positively related to noodle hardness,tackiness,and chewiness.The starch breakdown was significantly negatively related to the water absorption of noodles.The setback of starch was significantly negatively related to the water absorption of noodles,and extremely significantly positively related to the hardness,adhesiveness and chewiness of noodles.By regulating the amylose/amylopectin content and starch particle size in noodles and establishing a relationship between the rheological properties and noodle quality,we can know that amylopectin helped the development of the gluten network in the noodles and reduced the shear resistance of sheeted dough,improve the deformation ability of the sheeted dough,reduce the optimal cooking time and cooking loss of noodles,increase the water absorption of noodles,and reduce the hardness and chewiness of cooked noodles.Compared with the flour sample with amylopectin content of 63.21%,the flour sample with amylopectin content of 78.59%reduced the complex viscosity of the noodles at a scanning frequency of 0.1 Hz by 1.5*10~5Pas,and the noodle water absorption rate increased by 19%,the noodle hardness is reduced by 734 g.Compared with large starch,small starch particles can inhibit the development and aggregation of the gluten network in the dough,thereby increasing the shear resistance of the dough,reducing the deformation ability of the dough and the optimal cooking time of the noodles,increasing water absorption and cooking loss of noodles increase the hardness and chewiness of cooked noodles.Adding starch of appropriate size can help fill the gaps in the dough,improve the mechanical properties of the dough,improve the processability of the dough,and improve the quality of the noodles.Compared with the flour sample with an average starch particle size of 14.15?m,the flour sample with an average starch particle size of 21.31?m has an increase in the complex viscosity of the noodles at a scanning frequency of 0.1 Hz by 2.5*10~5Pas,and the noodle loss rate Increased by 1.16%,noodle hardness increased by 877 g. |
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