DEVELOPMENT OF STUDY ON THE CORRELATION BETWEEN WHEAT PROTEIN AND STARCH AND NOODLE QUALITY

Conten and quality of wheat protein and starch have great influence on noodle quality.Cooking quality of paste is correlated with the ratio of glutenin and gliadin.γ gliadin 42 and γ gliadin 45 are genetic marker of pasta’s hardness and elasticity.Low molecular weight glutenin (LMWG) determines gluten’s viscoelasticity.Contents of SH+SS in proteins being rich in cysteine (Cys) are correlated with surface status of pastas cooked significantly.Wheat vareties without one kind of protein coded by 4A chromosome have good noodle making quality.Amylogram value and amylose content in flour are well correlated with noodle’s eating quality.Absorption,hardness and elasticity of noodel all decrease with amylose content increasing in wheat flour.There should be a property ratio of amylose and amylopectin in wheat varieties with good noodle making quality.Noodles made of wheat flours being limited or modeerate in amylose content have good quality.Eating quality of noodles made of wheat flours with starches whose viscosity being lower is better than those made of wheat flours with starches whose viscosity being higher.GBSS 4A NULL may be a criterion for selecting good white salted noodle(WSN) quality in early period of wheat breeding.Determining the existence of enzyme synthesizing starch(GBSS isodynamic enzyme) in wheat starch is a indirect method for predicting flour’s swelling property.