Understanding the association between pan bread and dry white Chinese noodles (DWCN) could contribute to the quality improvement in north China. Data from 81 varieties sown in two locations indicates that grain hardness, protein content and gluten quality parameters are linearly and positively associated with pan bread quality. Grain hardness, protein content, and ash content have negative contributions to DWCN quality. The association between gluten quality parameters and DWCN score fit quadratic regression model. Starch viscosity also has significant positive contribution to DWCN quality.
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