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Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle
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作者 桑伟 穆培源 +4 位作者 徐红军 庄丽 聂迎彬 崔凤娟 邹波 《Agricultural Science & Technology》 CAS 2012年第10期2242-2246,共5页
In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and... In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars(for Xinjiang stretched noodles),and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows:flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness(L^*)≥ 90.86,redness(a^*)≥-0.82,and yellowness(b^*) ≤9.00. 展开更多
关键词 Xinjiang wheat Xinjiang hand-stretched noodle quality of milling flour quality characters
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Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review 被引量:7
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作者 CUI Lingling TIAN Yange +2 位作者 TIAN Shuangqi WANG Yanbo GAO Fuqiang 《Grain & Oil Science and Technology》 2018年第3期145-150,共6页
When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing c... When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products. 展开更多
关键词 Potato whole flour PREPARATION Product and process flour quality
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Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread:Flour Particle Size and Bread Crumb Grain
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作者 S H Park O K Chung P A Seib 《食品科学》 EI CAS CSCD 北大核心 2006年第11期164-170,共7页
Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein... Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%~19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score. 展开更多
关键词 Hard Winter Wheat and flour Properties in Relation to Breadmaking quality of Straight-dough Bread
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Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars 被引量:7
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作者 Seong-Woo Cho Chon-Sik Kang +3 位作者 Hyeon Seok Ko Byung-Kee Baik Kwang-Min Cho Chul Soo Park 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2018年第8期1706-1719,共14页
The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and... The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies. 展开更多
关键词 wheat quality flour quality storage proteins
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