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Relationship between Chinese noodle cooking and wheat quality

LIU Jian-jun,ZHAO Zhen-dong (Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China)  
Thirty varieties (lines) of common wheat were used to make Chinese noodle and determine flour (dough) quality Cooking quality was evaluated using sensory judgement (SJ) and total organic matter (TOM) SJ was expressed by an overall score (OS) The relationship between cooking and flour (dough) quality was studied OS and TOM were highly related to wet gluten content, sedimentation value, parameters of farinography and extensography Wet gluten content and sedimentation value were more important to Chinese noodle cooking quality than other flour (dough) characters
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