| Under the background of restaurant chain operation and tendency of the transformation to food manufacturing,quality property of wheat varieties and quality stability of raw material,especially its suitability for noodle making,as well as suitable scene for consumption,directly affect the cooking quality of the noodles,the consumer's sensory experience,and the economic benefits of the enterprise.In this paper,the kernels of wheat varieties that were planted in a large scale on the production of Guanzhong Plain were selected as raw materials,and their quality properties were analyzed.Noodles were made by kitchen master with a labor noodle machine,and the culinary properties of noodles were evaluated by trained professional sensory evaluators.The results showed that wheat varieties from Guanzhong Plain have higher kernel weight,bulk weight and hardness,high wet gluten content in flour,good ductility,and a significant increase in the proportion of strong-gluten varieties.Experiments have confirmed once again that the viscosity parameters of flour,especially the peak viscosity,have a greater impact on the total score of sensory evaluation of noodles.The color,hardness and stickiness of noodle quality properties,are important reference indices for evaluating special flour for making fresh noodles.The total sensory evaluation score of noodles was significantly positively correlated with peak viscosity,and was significantly negatively correlated with kernel hardness,damaged starch content and water absorption of flour.Wheat varieties and flour samples Bainong 207,F50,F20,Zhongmai 578,Xinong 583,and Zhengmai 366 are suitable for making good-quality fresh noodles. |
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