Study on Starch Properties and Noodle Qualities of Chimai 5 and Shengmian 96

[Objective] The research aimed to study the starch properties and noodle qualities of blended wheat of waxy wheat and common wheat.[Method] With waxy wheat line Chimai 5 and common strong gluten wheat variety Shengmian 96 as materials,their starch properties and noodle qualities of blended wheat in different proportion were studied.[Result] With the increment of Chimai 5 proportion,peak viscosity,valley viscosity,final viscosity,setback value and gelatinization temperature all showed decreasing trends,and breakdown value and stirring number first decreased and then ascended.Noodle produced by blended wheat of Chimai5 and Shengmian96 was better than that by single variety,which in the proportion of 2∶8 was best and noodle color,appearance,palatability,toughness,viscosity,smoothness,taste and total score all reached to higher values.[Conclusion] Collocating waxy wheat with common wheat in certain proportion was propitious to the improvement of part of starch prosperities and the mend of some noodle qualities.