Effect of blending waxy wheat flour with common wheat on protein and starch properties and Chinese fresh noodle quality

Starch properties play an important role in determination of Chinese noodle quality.Three winter wheat cultivars named Jing 411,Yumai 49,and Yumai 34 from Northern Winter Wheat Region,Yellow and Huai River Valleys Facultative Wheat Region were used to evaluate the effects on protein and starch properties as well as Chinese fresh noodle quality after blending with 10%,15%,20%,25%,and 30% waxy wheat flour.The results showed that protein content and sedimentation value of the blended common wheat flour increased as the percentages of waxy wheat flour increased,whereas Mixograph parameters,such as peak time and right of slope,maintained unchanged.With increasing the ratio of wax wheat flour in the blended waxy wheat flour,amylose content of the blended wheat flour decreased,but peak viscosity and setback did not increase correspondingly.The relationship between amylose content with viscoelasticity,smoothness,and total score of noodle fit quadratic regression model very well.24%～25% amylose content gived the best viscoelasticity,smoothness and total score of noodle.There was no significant effect on color and appearance of noodle with blended waxy wheat flour.The eating quality of cooked noodle could be significantly improved by blending 15%～20% of waxy wheat flour.