文献类型： 会议论文

第一作者： Y.Zhang

作者： Y.Zhang ¹ ; J.Yan ² ; Y.G.Xiao ¹ ; D.S.Wang ¹ ; Z.H.He ¹ ;

作者机构： 1.Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences,Beijing 100081, China

2.Cotton Research Institute, Chinese Academy of Agricultural Sciences, Anyang 455000,China

会议名称： International gluten workshop

主办单位：

页码： 128-136

摘要： Noodle cooking quality is an important aspect in assessing processing quality of Chinese fresh noodles.Forty-six Chinese wheat cultivars and advanced lines from the Northern Plain and the Yellow and Huai River Valleys Winter Wheat Regions were used to determine the relationship between wheat quality characters and evaluation parameters of Chinese fresh noodle cooking quality, including total organic matter (TOM), cooking losses, water absorption, and noodle stickiness.Large variations were observed in milling quality, dough rheology characteristics, starch properties, and noodle cooking quality parameters, including TOM value, cooking losses, and noodle stickiness.Extensogram energy and maximum resistance contributed negatively to TOM value, with correlation coefficients of-0.66(P ＜0.01) and-0.56 (P ＜0.01), respectively.Correlation coefficients between farinogram stability,extensogram energy and maximum resistance and cooked noodle weights with optimal cooking (6 min)and overcooking (10 min) ranged from-0.55 to-0.63 (P ＜0.01).Farinogram mixing tolerance index was significantly and positively correlated with the weights of noodles cooked for 6 min and 10 min, with correlation coefficients of 0.67 (P ＜0.01) and 0.69 (P ＜0.01), respectively.Starch pasting temperature was significantly and positively correlated with noodle weights when cooked for 10 min (r =0.60, P ＜0.01).This indicated that increased flour protein content and dough gluten strength contributed positively to noodle cooking quality.Flour protein properties were the major factor in determining noodle cooking quality.Noodle cooking quality was only slightly affected by starch pasting parameters.TOM value was significantly and positively correlated with noodle weights after cooking for 6 min and 10 min,with correlation coefficients of 0.66 (P ＜0.01) and 0.69 (P ＜0.01), respectively.The correlation coefficient between noodle weights after cooking for 6 min and 10 min was 0.86 (P ＜0.01).It is recommended that the weight of noodles cooked for 10 min should be an important parameter for evaluation of noodle cooking quality.Noodle weight (from 10 g fresh noodles) after 10 min of cooking should be no more than 21.0 g for good noodle cooking quality Chinese wheat samples.

分类号： TS213