Abstract:To investigate the effect of wheat flour characteristics on the quality of oat noodles, the farinograph characteristics,extensograph characteristics,dry weight of glutenin macropolymer(GMP), gluten composition and its subunits of seven wheat flours were determined. Oat noodles were prepared to study the effects of wheat flour characteristics on the quality of oat noodles through correlation analysis.The results showed that the water absorption of wheat flour had a positive correlation with the hardness, palatability, toughness and sensory total score of oat noodles. The extension energy, extensibility and maximum resistance to extension exhibited a positive correlation with the tensile distance of oat noodles. The dry weight of GMP had a positive correlation with the hardness, adhesiveness, tensile force and palatability of oat noodles.High molecular weight glutenin subunits(HMW-GS) had a positive correlation with the hardness, chewiness, tensile force and palatability of oat noodles. The ratio of glutenin/gluten had a positive correlation with the hardness, tensile force and palatability of oat noodles. Therefore, the wheat flour with high water absorption, high dry weight of GMP,high HMW-GS content, high ratio of glutenin/gluten and good extensograph properties was suitable for oat noodles processing.
