Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour

In order to explore the effects of waxy flour blending on starch properties(amylose content,swelling power and RVA pasting parameters) and noodle quality,the waxy flours from two lines were added in different proportion into seven non-waxy flours(strong-gluten group and middle-gluten group),respectively.The results showed that the amylose content of non-waxy flour decreased significantly when blending with more than 15 percent waxy flour,while the swelling power and water-holding power of all blends obviously increased correspondingly.There were two viscosity peaks,the waxy-wheat peak and the common-wheat peak,appeared successively in RVA pasting process due to the waxy and common flour pasting respectively.Therefore,the peak viscosities of the blends did not increase as expected.The flour blends showed minor final viscosities and setbacks,slower speed and lower degree of retrogradation than their controls,and the quality scores of boiled noodles(made from common flours or flour blends) decreased evidently after 48 h storage,but the latter had better score,which might suggest that waxy flour could extend the shelf life of Chinese fresh-wet raw noodle.However,the waxy lines were weak middle-gluten with red grain,which not only could reduce the strength of strong-gluten flours and make it suitable for good noodle′s hardness,but also soften the noodle made from middle-gluten flours and reduce its quality score.The results suggested that the strong/middle-gluten waxy wheat cultivars with high whiteness would be the breeding target in our future program.