| In order to investigate the application of mixography in improving the processing quality for Xinjiang Hand Stretched Noodle(XHSN) of Xinjiang wheat breeding program, a total of 28 Xinjiang winter wheat cultivars were used to confirm the relations between mixography parameters and farinography parameters with sensory evaluation parameters of XHSN in 2007 and 2008. The results showed that mixography parameters had higher correlation with farinography parameters except WA and MPV, indicating that the two instruments had similar effectes on testing the flour dough properties. There were close relations between MPT (MTxW, MtxI) of mixography paramenters and ST of farinography parameters, followed by MPW, while MPV and ST had worst corresponding relation. Mixography parameters and farinography parameters had higher correlation with processing quality of XHSN, of which MPT, MPW, MPxW and MpxI (r=0.634, 0.399, 0.603, 0.732), and DT, ST and VV (r=0.497, 0.589, 0.582) was positively associated with total score of sensory evaluation parameters of XHSN. Compared with farinography, mixography had more parameters with significant correlations with processing quality of XHSN, which suggesting that mixography had closer relation with processing quality of XHSN and could be used to evaluate the flour dough proeprties and to estimate the processing quality traits in breeding wheat cultivars with good quality of XHSN. |
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