Abstract: In order to achieve a comprehensive evaluation of Youtiao-making characteristics of wheat flour, the property parameters of wheat flour from 20 cultivars grown in Henan province, China and the quality characteristics of Youtiao made from them were determined. Along with this, correlation analysis, multiple regression analysis and path analysis were employed to analyze the effects of wheat flour properties on Youtiao quality. The result of correlation analysis showed that the effects of wet gluten content, water-absorbing capacity, stability time, softening degree, resistance to extension, maximum resistance, extension rate, extensograph energy, alveograph dough tenacity (P) and alveograph dough strength (W) on the quality of Youtiao were significant or extremely significant. The results of linear regression analysis and path analysis showed that wet gluten content, water-absorbing capacity, stability time, softening degree, resistance to extension, extension rate and alveograph dough tenacity (P) were the most important factors that affect the quality of Youtiao. In addition, of all wheat cultivars investigated, 8 could provide the best specialized flour for Youtiao making. The appropriate ranges of important flour traits for making high-quality Youtiao were suggested as follows: ash content less than 0.55%, wet gluten content 29.1%－35.3%, water-absorbing capacity 61.5%－64.7%, stability time 4.4－7.2 min, softening degree 42.7－70.5 FU, resistance to extension 346.6－525.4 BU, extension rate 2.1－3.9, and alveograph dough strength (W) 71.4－105.4 mmH2O.

Key words: wheat flour, Youtiao, correlation analysis, linear regression analysis, path analysis