Study on Selection of Wheat Varieties for Noodle Production in Hebei Province and Factors Affecting the Processing Quality

[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.