Study On The Improvement Of Quality Characteristics Of Noodles And Quick-frozen Dumplings With Glutinous Wheat Flour

In this paper,we added three waxy lines flour(including Yangnuo-1,Ningnuo-1 and Tiannuo-1)to five common ones to investigate the effect of waxy wheat flour proportions on the quality of noodle and frozen dumpling.The common wheat lines were Shiluan-02-1,Gaocheng-5766,Gaocheng-2018,Yangmai-158 and Yangmai-9,respectively.We determined the optimal proportion of waxy wheat flour in noodle and frozen dumpling by analyzing sensory evaluation of frozen dumplings and noodles,data of freeze-thaw stability and evaluation of TPA for noodle.We gave recommendations on the qualitative criterions for noodle and frozen dumpling flour,and aimed to provide some references for the industrial application of waxy wheat in noodle and frozen dumpling production.The major results were as follows:1.With the addition of waxy wheat flour increasing,the water absorption,swelling power,amylopectin content and weakening degree of blended flour decreased,and the amylose,total starch content and pasting parameters(except gelatinization temperature)reduced.Except for that the opaque quality index and tensile curve area of groups Ningnuo-1/Shiluan-02-1,Tiannuo-1/Shiluan-02-1,Tiannuo-1/Gaocheng-5766 and Tiannuo-1/Gaocheng-20/8,trended to increase before decrease,the whiteness,sedimentation,wet gluten content,extensibility,stability time,opaque quality index,tensile curve area and the stretching resistance of other groups changed with the proportions of two wheat flour.If the value of common flour was greater than waxy one,it would decrease.Otherwise it would increase.The development had no remarkable correlation with the theoretical value.Other physicochemical values were all significant correlated to the theoretical one.This showed that the physicochemical properties of the blended flour could be inferred from the physicochemical parameters of two kinds of original flour.2.The freeze-crack rate of frozen dumplings trended to increase before decrease with the increasing of ratio of waxy wheat addition.The optimal proportion of Yangnuo-1 and Ningnuo-1 was 30%,and the optimal proportion of Tiannuo-1 was 45%.3.When adding waxy wheat flour to medium or weak gluten wheat one to make noodle and frozen dumpling,the total scores of 15%-30%waxy wheat flour addition made a dramatic increase compared to 0%addition ones,but were significantly lower than that of adding it to strong gluten wheat flour samples,respectively.It indicated that 15%-30%waxy wheat flour addition can significantly improve the quality of medium and weak-gluten wheat flour,but it would be largely limited in the application of industrial promotion.4.With the addition of waxy wheat flour increasing,the total scores of frozen dumplings made from the flour which were mixed by waxy wheat flour and super strong gluten one trended to increase before decrease.The optimal proportion of Yangnuo-1 and Ningnuo-1 was 15%-30%,and the optimal proportion of Tiannuo-1 was 30%-60%.Their total scores were higher than Controls,respectively,but the difference was not significant.The results of correlation and dimensional regressional analysis between the sensory evaluation of frozen dumplings and physicochemical index showed that the total scores of frozen dumplings would increase with the increasing of flour color and lustre,extensographical energy,sedimentation value and peak viscosity.Tiannuo-1,which had higher peak viscosity,sedimentation value,color,farinographical and extensographical properties,was significantly better than Yangnuo-1 and Ningnuo-1 and more suitable to be applied to the improvement of frozen dumplings,5.With the addition of waxy wheat flour increasing,the total scores of noodle made from the flour which were mixed by waxy wheat flour and super strong gluten one trended to increase before decrease.The optimal proportion of Yangnuo-1 and Ningnuo-1 was 15%-30%,and the optimal proportion of Tiannuo-1 was 15%-45%.The results of correlation and dimensional regressional analysis between the sensory evaluation of noodle and physicochemical index showed that the total points of noodles had significant negative correlation with the ratio of waxy wheat flour addition.This indicated that the proportion of waxy wheat should be properly reduced when adding waxy wheat flour to common one in noodle-making.6.We gave recommendations on the qualitative criterions of noodle and frozen dumpling flours according to the difference between the total scores of all samples and the point scores of the Controls,respectively.The qualitative criterions of frozen dumpling flour were listed as below:Whiteness ? 93.2,Amylose 14%-24%,Water absorption ?64%,Development>5 min,Stability ?5.3 min,FQN ?95,135 min Energy 80-185 cm2,Resistance 270-560 B.U,Extensibility 140-185 cm.The qualitative criterions of noodle flour were listed as below:Whiteness ? 93.37,Wet gluten 27%-32%,Amylose 17%-23%,Development ? 5 min,Stability ? 5.2 min,MIT? 70 B.U,Peak viscosity ? 1600 cP,Breakdown 600-1000 cP.