Study on Physicochemical Characteristics and Noodle Quality of 10 Wheat Varieties in Shijiazhuang Area by LV Rui, ZHANG Yi, ZHANG Xiao-di, LIU Jing-ke, SHENG Qing-hai

“…The results showed that Jimai U80, Gaoyou 2018, Jimai 765 and Zhongmai 886 were of better quality, producing noodles with better texture and taste. Correlation analysis showed that protein content was positively correlated with wet gluten content (P<0.05), water retention and water absorption of wheat flour were positively correlated with water absorption of noodles (P<0.01), dough formation time and stability time were significantly or extremely significantly positively correlated with noodle texture indexes and sensory evaluation. …”
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