Effects of Waxy Flour Blending on Starch Pasting Properties and Noodle Quality of Nonwaxy Flour

Changes in starch pasting properties and noodle quality of nonwaxy flours from five wheat cultivars after blending with waxy flour were studied. Results showed that absorbance of starch and I2-KI compound from waxy flour was quite different from nonwaxy flour, but similar to that from amylopectin of nonwaxy flour. Waxy flour had significant different starch physiochemical properties from nonwaxy flour reflecting on lower amylose content, earlier pasting,smaller final viscosity and setback, slower retrogradation. Amylose content of nonwaxy flour decreased significantly after blending with waxy flour, while whose peak viscosity did not increase correspondingly, as well as noodle quality. The quality score of boiled noodle, made from nonwaxy flour blended with waxy flour or not, decreased evidently after 24 h storage, as well as fresh noodle after 72 h storage. However, the score decreased less after blending with waxy flour, and the least of noodle made from waxy flour, which suggested that waxy flour could extend the shelf life of fresh-wet noodle.