Investigation On The Association Between Wheat Quality Traits With Performance Of Noodle And Steamed Bread In The Lower Yangtze Valley Zone

18 Chinese wheat cultivars from three Winter-sown Zone were planted in 5 sites of Lower Yangtze Valleys Zone, in 2000 and 2001 season .Each with two replicates , Harvested grain samples from two replicates were cleaned prior to conditioning and milling. Test weight, thousand kernel weight, grain hardness, protein content, PPO activities, wet-gluten content, sedimentation value, Farinograph parameters, Extensograph parameters, falling number parameter, flour paste characters, noodle and steamed bread -making quality parameters were investigated. Difference of wheat qualities in locations and varieties were studied. The effects of milling, protein content, rheological parameters and starch qualities on noodle and steamed bread qualities were determined. The quality traits of high quality noodle and steamed bread were discussed. Some wheat varieties with high quality of noodle-making and steamed bread -making have been identified. The results are indicated as follows:1. Both genotype and environment have significant effects on milling, rheological, starch qualities. Based on the analysis of variance, all of the quality traits are significantly affected by genotype. Most of the wheat traits are significantly affected by location.2, Noodle and steamed bread quality characters were affected by various wheat traits. The result of stepwise regression shows that flour yellow value, peak viscosity, sedimentation value, development time and stability time are major traits influencing noodle quality. While test weight, thousand kernel weight, flour light value, sedimentation value, stability time extension area aremajor traits influencing steamed bread quality. Sedimentation value and stability time are major traits influencing noodle and steamed bread quality.3,The quality criterions of good noodle-making quality wheat: protein content13.0%,flour lightness>94.5%, flour yellow value<7.5%, PPO activities<1.5A475/g/minx103, wet-gluten content 30.0-35.0%, sedimentation value >30ml, stability time >6.0min, dough softness<55.0E.U, extension area >0cm2, maximum extension resistance>20.0E.U, peak viscosity>230.0RVU.The quality criterions of good steamed bread-making quality wheat are listed below: test weight770g/l, thousand kernel weight40g, protein content >13.0%, wet-gluten content>33.0%, sedimentation value>30.0ml, stability time>6.0min, extension >180.0mm, maximum extension resistance >350.0E.U, Falling number is normal.4.As a whole, For all of the experimented materials, 18 wheat cultivars with bad protein, noodle and steamed bread quality are screened. It is found that Mianyang26, YangmailO, Ermail2, Yumai47, Wanmai38, Jinangl7 and Wanmai18, for good noodle-making wheat varieties. It is found that Shumai6, Yangmai10, Mianyang26, Yangmail58, Yumai18, Ermail2, Yumai47,Wanmai33, Jinang17 and Wanmai18, Yangmai5 , for good steamed bread-making wheat varieties.5, As a whole, For all of the experimented sites, It is found that Yangzhou and Dongfenghu can produce good noodle-making wheat. It is found that Yangzhou and Beimahu can produce good steamed bread-making wheat.