Effects of Waxy Flour Blending on Flour Properties and Noodle Quality

In order to study the influence of blending flour on quality of flour and noodle,the waxy wheat flour was added to the common flour by different proportions to determine a series of parameters of flour and noodle.The result indicated that the amylocellulose content,ratio of amylocellulose and amylopectin,total starch content and falling number decreased significantly after blending with waxy flour,while wet gluten content,Zeleny sedimentation value and amylopectin increased respectively.The gelatinization parameters such as the maximum viscosity,final viscosity and setback decreased significantly,and the gelatinization temperature changed in a very small scope.By the changing of waxy flour content,the quality of noodle had a obvious variation.When the content of waxy flour is 10%,the quality of noodle is the best.The application of waxy flour in the common flour had also good effect on extent shelf life of noodle.