Identification of characteristic starch properties of wheat varieties used to commercially produce dried noodles

摘要

The starch physicochemical properties of wheat varieties used to commercially produce dried noodles were studied. Scanning electron microscopy and laser microparticle size analyser were used to observe the starch particles; the polymorphism of the waxy (Wx) protein of each wheat variety was also studied. The correlation analysis among commonalities of the starch physicochemical properties and noodle textural properties was performed. Results indicated that the amylose contents of the noodle wheat varieties ranged from 17.8% to 21.7%. There was a significant, positive correlation between the thermodynamic temperature of starch and the volume distribution of particle size. The correlation between the volume distribution of B-type starch granules and noodle springiness was significant, which means that volume distribution of starch particle size could be used as one of the indicators to evaluate the springiness of noodles. Molecular polymorphism identification of Wx protein was also useful to select desirable noodle wheat variety. The results of this study provide useful information for wheat breeding works and wheat variety selection of noodle-making company.