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Peer-review: No - Open Access: No

Starch properties play an important role in determination of Chinese noodle quality. Three winter wheat cultivars named Jing 411, Yumai 49, and Yumai 34 from Northern Winter Wheat Region, Yellow and Huai River Valleys Facultative Wheat Region were used to evaluate the effects on protein and starch properties as well as Chinese fresh noodle quality after blending with 10%, 15%, 20%, 25%, and 30% waxy wheat flour. The results showed that protein content and sedimentation value of the blended common wheat flour increased as the percentages of waxy wheat flour increased, whereas Mixograph paramenters, such as peak time and right of slope, maintained unchanged. With increasing the ratio of wax wheat flour in the blended waxy wheat flour, amylose content of th blended wheat flour decreased, but peak viscosity and setback did not increased correspondingly. The relationship between amylose content with viscoelasticity, smoothness, and total score of noodle fit quadratic regression model very well. 24%~25% amylose content gived the bes viscoelasticity, smoothness and total score of noodle. There was no significant effect on color and appearance of noodle with blended waxy wheat flour. The eating quality of cooked noodle could be significantly improved by blendint 15%~20% of waxy wheat flour.

Global Wheat Program

Text in Chinese

INT2411