Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat.
| Published in | International Journal of Nutrition and Food Sciences (Volume 10, Issue 3) |
| DOI | 10.11648/j.ijnfs.20211003.13 |
| Page(s) | 72-77 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Waxy Wheat, Food, Quality, Applicability
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APA Style
Liu Aifeng, Han Ran, Cheng Dungong, Li Haosheng, Cao Xinyou, et al. (2021). Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread. International Journal of Nutrition and Food Sciences, 10(3), 72-77. https://doi.org/10.11648/j.ijnfs.20211003.13
ACS Style
Liu Aifeng; Han Ran; Cheng Dungong; Li Haosheng; Cao Xinyou, et al. Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread. Int. J. Nutr. Food Sci. 2021, 10(3), 72-77. doi: 10.11648/j.ijnfs.20211003.13
AMA Style
Liu Aifeng, Han Ran, Cheng Dungong, Li Haosheng, Cao Xinyou, et al. Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread. Int J Nutr Food Sci. 2021;10(3):72-77. doi: 10.11648/j.ijnfs.20211003.13
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Download@article{10.11648/j.ijnfs.20211003.13,
author = {Liu Aifeng and Han Ran and Cheng Dungong and Li Haosheng and Cao Xinyou and Song Jianmin and Liu Cheng and Guo Jun and Li Faji and Zhai Shengnan and Zi Yan and Wang Xiaolu and Liu Jianjun and Zhao Zhendong and Wang Canguo},
title = {Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread},
journal = {International Journal of Nutrition and Food Sciences},
volume = {10},
number = {3},
pages = {72-77},
doi = {10.11648/j.ijnfs.20211003.13},
url = {https://doi.org/10.11648/j.ijnfs.20211003.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211003.13},
abstract = {Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat.},
year = {2021}
}
TY - JOUR T1 - Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread AU - Liu Aifeng AU - Han Ran AU - Cheng Dungong AU - Li Haosheng AU - Cao Xinyou AU - Song Jianmin AU - Liu Cheng AU - Guo Jun AU - Li Faji AU - Zhai Shengnan AU - Zi Yan AU - Wang Xiaolu AU - Liu Jianjun AU - Zhao Zhendong AU - Wang Canguo Y1 - 2021/06/15 PY - 2021 N1 - https://doi.org/10.11648/j.ijnfs.20211003.13 DO - 10.11648/j.ijnfs.20211003.13 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 72 EP - 77 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20211003.13 AB - Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat. VL - 10 IS - 3 ER -
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