Analysis Of Nutritional Quality And Processing Characteristics Of High-Quality Strong Gluten Wheat Flour

The nutritional quality and processing quality of high-quality strong gluten wheat flour were analyzed in this study. In terms of nutritional quality, the contents of wet gluten, protein, starch, and ash were determined, and the frequency distribution was mostly normal, and the sedimentation value was skewed. The peak viscosity and recovery value in the pasting characteristics are normally distributed, the pasting temperature is bimodal distribution, the water absorption rate in the silty characteristics is normal distribution, the weakening degree, dough formation time and consistency are skewed distribution, and the stabilization time has a special shape. The maximum resistance, 50 mm resistance, and elongation showed a skewed distribution. Different varieties of wheat flour showed differences in each index