Abstract: Youtazi were made from ordinary wheat flour incorporated with different proportions of high-gluten flour, and their microstructure, physicochemical properties and sensory quality were analyzed. Principal component analysis (PCA) was carried out on their physicochemical properties. The results showed the appearance, mouthfeeling, skin color and overall sensory score of Youtazi increased significantly (P < 0.05) with increasing the amount of high-gluten flour up to 40%. PCA showed that the first four principal components explained 91.998% of the total cumulative variance. The PCA scores for the quality of Youtazi with different proportions of high-gluten flour added decreased in the following order: 40% > 50% > 60% > 30% > 20% > 10% > 0%. The sensory evaluation demonstrated that the highest sensory score was attained at an addition level of 40%, which was basically consistent with the results of PCA. It was concluded that the quality of Youtazi was the best with the addition of 40% high-gluten flour.

Key words: Youtazi; high-gluten flour; quality; principal component analysis