Effect of Wheat Flour Starch Properties on the Quality of Lanzhou Hand-extended Noodles
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Abstract:
A total of 71 winter wheat cultivars from HuangHuai region of China were used to assess the effect of wheat flour starch properties on the quality of Lanzhou Hand-extended Noodles (LZHEN) which was made by skilled cooks using the same procedure. The skilled cooks made evaluations during the processing, and the sensory evaluation team evaluated the final products. Correlation analysis, regression analysis, and path analysis were used to analyze the effect of starch properties on the quality of LZHEN. The results showed that starch properties influenced the degree of mixing and hardness of dough, dough color after resting, stretching force, and the total score of processing procedures during LZHEN processing, as well as surface hardness, and the total sensory evaluation score of LZHEN products. Peak viscosity and breakdown were the main starch properties influenced by the processing procedure and breakdown was the main starch property that influenced the sensory quality of LZHEN. The results showed that the ideal wheat flour for processing LZHEN should have a suitable content of broken starch, high peak viscosity, and low breakdown.
