| Weak gluten wheat, being the main raw material of crisp soft foods such as biscuits, cakes, southern steamed bun, is the largest category of deficiency ratio of high quality wheat in China. The wheat belt in the middle and lower reaches of the Yangtze River is certified as the only preponderant industry belt of weak gluten wheat by the Ministry of Agriculture. In the territory along the coastal and Yangtze river, the enterprises of cookies, cakes and other production processing gathered, which play important role in the weak gluten flour production and processing.The main product of weak gluten wheat is biscuit. According to the production process and quality characteristics, there are different biscuit types, with American cookies and Chinese crisp biscuit as the main representatives. In according to the industry standard of biscuit flour in USA (generally AACC Methods 10-50D,10-52,10-53 and 10-54 as a standard), biscuits were made, and some parameter of biscuit including diameter and thickness (ratio of diameter to thickness), surface texture and texture analyzer parameters were evaluated. The Chinese crisp biscuit taste parameter according to Chinese new national standard (GB/T20980-2007) and texture analyzer based scoring three-point bending parameters were also recorded.In this paper, nine weak gluten wheat varieties (Ning 9, Yangmai 9, Jan 07-129, Wanmai 48, Jan 02G13, Jan 03G12, Yang spoke Mai 2, Yangmai 13, Yangmai 15), three medium gluten varieties (Yangmai 11, Yangmai 158/03, Zang 2726, Yangmai 16) and two strong gluten varieties (Zhen 02168, Zhongyou 16) planting in the Yangtze River area, were used as materials. The experiments was conducted at Yangzhou experiment base station of Lixiahe Regional Agricultural Research Institute of Jiansu and Haian crop cultivation base station of Nantong for two consecutive years, each pilot with four fertilizer treatments:(1) control--B (without fertilizer), (2) high yielding mode--S(base manure:strong tillering fertilizer:jointing fertilizer by 5:1:4), (3) weak gluten wheat cultivation used widely--M(base manure:strong tillering fertilizer:jointing fertilizer by 7:1:2), (4) American soft wheat cropping type commonly used--U (base manure:strong tillering fertilizer:jointing fertilizer by 5:4:1), each treatment having two replicates with 6.66 square meters. After harvesting, the physic-chemical index of wheat grain and flour quality were determined, and the wheat quality traits, biscuit taste parameters according to the AACC 1052 and Chinese industry national standard GB/T20980-2007 were investigated, two kinds of correlations between the biscuit taste parameters of China and American, and flour quality characters were compared. At same time, the genetic variations, difference of fertilizer operations and the interactions between genotypes were explored. The results are as follows:1. There were significant differences for yield, seed quality, flour quality and biscuit quality characters among treatments. The yields, grain weight, density, hardness, crude protein content, wet gluten content, SDS sedimentation value index, lactic acid SRC, crisp biscuit scores were significantly or extremely significantly affected by the years, location, and different fertilization treatments and genotypes. Water solvent retention, sucrose, sodium carbonate solvent retention solvent retention, formation time, stability time, P/L value, cookies quality affected by one or two factors.Yield and quality traits are controlled by genotype and environment, among yield, grain, bulk density, coarse protein content, wet gluten content, SDS sedimentation value, formation time, stability time, cookies, decorative pattern, crisp biscuit score, crisp biscuit quality and structure parameters were mainly affected by environment; while the hardness, solvent, water retention, sucrose, sodium carbonate solvent retention solvent retention, P/L value, cookies, decorative pattern and cookies ratio of diameter to thickness index were mainly controlled by genotype.2. The yield was significantly affected by the fertilizer processing mode. For the physical and chemical quality of flour, there were significant or very significant differences. Most weak gluten quality of no fertilizer treatment were better than that of fertilization, except for water and sodium carbonate solvent retention; No fertilizer treatment of P/L value was higher than the fertilization, this may be due to the accumulation of prolamin and low molecular weight gluten for the no nitrogen being relatively slow, so L value was relatively low, the cause of the P/L value increases. The result shown that no fertilizer treatment although make some weak physical quality better, but the dough elasticity and ductility ratio increases, the processing was not good for the high quality cookies. Cookies and crisp biscuit quality had no significant difference between fertilizer and no fertilizer treatment.3. The differences among yield, grain, hardness crisp cookies and cookies ratio of diameter to thickness scores were significant or very significant in three different fertilization pattern:5:4:1 and 5:1:4 mode yield, but significantly higher than that of 7:1:2 fertilization mode and no fertilizer treatment; 5:1:4 model of wheat grain hardness is significantly higher than 5:4:1 and 7:1:2 fertilization modes; 5:4:1 fertilization mode of cookies straight thick ratio was significantly higher than 5:4:1 and 7:1:2 fertilization mode; 5:4:1 and 7:1:2 fertilization model of crisp biscuit score significantly higher than that of 5:1:4 fertilization mode; Based on the yield and quality traits,5:4:1 fertilizer processing mode could be used as the favorite weak gluten wheat fertilization mode.4. The cookie pattern, thickness ratio and its quality and structure parameters and all the physical and chemical quality traits had significant or extremely significant correlation. Through stepwise regression analysis showed that hardness, four kinds of solvent retention and cookies quality were closely related; Hardness, SDS sedimentation value, solvent retention and cookies ratio of diameter to thickness were highly correlated; there were no significant correlation among China industry standard crisp cookies taste evaluation, its quality and structure parameters and most other quality indexes; the correlation between ratio of diameter to thickness and decorative pattern of cookies and crisp biscuit quality was not significant with low coefficient of variation. Further validation using cookies straight/thickness ratio was ideal, intuitive, and effective quality evaluation indicator.5. The criterion of weak gluten wheat in China GB/T 17893-1999 was a relatively simple measure, easy to quantify. Its core quality indicators including protein content, wet gluten, stability time. However, the standard of weak gluten wheat varieties in our country under high yield was not consistent. In conforming with or without standard, seems lack of elasticity, and the indexes seem too simple, and not scientific. Opaque instrument stability, wet gluten content and quality time correlation were not significant, only through the protein content, wet gluten, stability time three indicators could not fully reflect the ability of weak gluten wheat to make good cookies. Hardness, bubble instrument parameters and SRC (water, sugar, lactic acid, sodium carbonate 4 kinds of solvent retention) significantly associated with biscuit quality, suggesting that these could be used as one of the judging standard of quality of weak gluten wheat in the future.6. Based on solvent retention, dough rheological properties, biscuits straight/thickness ratio, crisp biscuit score of cluster analysis, the high quality of weak gluten wheat varieties were divided into the different clusters accordingly. Through the cluster analysis, Ning mai 9, Yang 02G13 (Yangmai18) are divided into high quality of weak gluten wheat, which can be used as example to measure quality of weak gluten wheat varieties in the future. Strong gluten type of Zhen 02168, Zhongyou 16 had obvious bad weak gluten quality, thus indirectly proved that the special wheat zone should be strengthened to plant the suitable varieties in large scale.7. Because the original biscuits GB/T20980-2007 method in some formula and operation steps were not very precise and clear, not highlighting quality difference in making of crisp biscuit using different flour. After many grope for scrutiny in view of the national standard method, material details, different ratio of raw material and the content of these rules, this study made improvement for flour blending and other details of biscuit processing, and applied for national patent, in order to provide some references for future biscuit national standard revision and production evaluation. |
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