Study on Physicochemical Characteristics and Noodle Quality of 10 Wheat Varieties in Shijiazhuang Area

The study investigated the physicochemical properties of wheat flour and noodle quality indices of 10 wheat varieties planted in Shijiazhuang area. Measurement of these indices were performed and the correlation analysis was carried out to explore their physicochemical qualities and their effects on noodle quality and correlation. The results showed that Jimai U80, Gaoyou 2018, Jimai 765 and Zhongmai 886 were of better quality, producing noodles with better texture and taste. Correlation analysis showed that protein content was positively correlated with wet gluten content (P<0.05), water retention and water absorption of wheat flour were positively correlated with water absorption of noodles (P<0.01), dough formation time and stability time were significantly or extremely significantly positively correlated with noodle texture indexes and sensory evaluation. The weakening degree was negatively correlated with noodle quality (P>0.05), and the sensory evaluation of noodles was significantly or extremely significantly positively correlated with peak viscosity, breakdown value, hardness, cohesiveness, chewability, L* value, a* value and whiteness. This study provides some theoretical reference for wheat flour processing in Shijiazhuang area.