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Outline
The water state is closely related to the quality of the flour product, but the relationship between water state and the quality characteristics of noodles is unclear. Additionally, the use of water state as a research method for noodle quality characteristics has rarely been reported in wheat quality breeding. This study used 12 wheat varieties as raw materials, measured the quality characteristics of wheat flour, analyzed the texture, cooking characteristics, and sensory properties of the noodles, and used low-field nuclear magnetic resonance to measure the water state of fresh and cooked noodles. Statistical analysis showed that there were significant differences in the water state of noodles made from different wheat varieties (P<0.05). The T23 and A23 of fresh noodles are significantly correlated with the tensile energy, tensile resistance, and maximum tensile resistance, while A21 and A22 are significantly correlated with the water absorption rate, trough viscosity, and setback value; the T23 of cooked noodles is significantly negatively correlated with the protein content, peak viscosity, and final viscosity (P<0.05). The T23 of fresh noodles is significantly correlated with textural adhesiveness and fracture distance, while A23 is significantly negatively correlated with textural adhesiveness and fracture force; the T23 of cooked noodles is significantly negatively correlated with textural elasticity and chewiness. The T23 of fresh noodles is significantly negatively correlated with the boiled water absorption rate, and A23 is significantly negatively correlated with the sensory elasticity score; the T21 of cooked noodles is significantly negatively correlated with the dry matter loss rate; the T22 is significantly negatively correlated with the sensory elasticity score, and the A23 is significantly negatively correlated with the dry matter loss rate. The results showed that the water state parameters can better reflect the quality characteristics of wheat flour and the quality characteristics of the fresh noodles. This result had important reference value for the breeding and identification of wheat varieties special for noodles and the development of special flour for fresh noodles.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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