336 Study on the quality properties of Chinese and French wheat varieties for Chinese noodle making.

Yimin WEI, Wei DU, and Guoquan ZHANG. Department of Food Science, Northwest Agricultural University, 712100 Yangling Shaanxi, P.R. China.

Noodle is important food for Chinese, especially for North Chinese. The Chinese dry and fresh noodles are mostly made of wheat flour by hand or by machine, a little part of mixing from wheat flour and buckwheat, yellow pea or bean flours. Which quality property of wheat variety is higher related to Chinese noodle quality, and which variety is suitable for Chinese noodle making, it is important for quality evaluation of wheat variety. Six French and two Chinese wheat varieties as check were analyzed for kernel quality, flour yield, dough property and cooking quality of noodle. The results shown that the Chinese variety Xiaoyan 6 very suited with properties of higher protein and gluten contents, stable dough property and less dry matter lost of noodle by cooking, and French variety Y3S 106 suited also for Chinese noodle making.