| The physiochemical properties and dough characters were measured in 194 spring wheat varieties (lines). The composition of high-molecular-weight glutenin subunits (HMW-GS) and LanZhou hand –extended noodle qualities of 22 spring wheat varieties (lines) which were picked out according to the ordinal distribution of W (dough baking strength) in 194 spring wheat varieties (lines) were analyzed. The relationship between the physiochemical properties and dough characters of spring wheat and LanZhou hand –extended noodle qualities were studied. Effect of the composition and number of HMW-GS to physiochemical properties, dough characters and LanZhou hand –extended noodle qualities were studied. In addition, the different methods for score of HMW-GS which were built by Payne,Fu Bin Xiao ,Zhao You Mei and Zhao He were compared. The results showed that the effect of gluten index to hand-extended noodle quality was the greatest in the physiochemical properties. It was significantly and positively or positively correlative with all items of hand-extended noodle score. The ratio of dry and wet gluten content was correlative with color, external appearance, palate, Elasticity, taste and total score of hand-extended noodle. Protein content was only negatively correlative with external appearance of hand-extended noodle. Dry and wet gluten content,ash,granularity did not have obviously effect to hand-extended noodle quality, it was not correlative with hand-extended noodle score. The effect of elasticity index (Ie) to hand-extended noodle quality was the greatest in the dough characters. It was significantly correlative with all items of hand-extended noodle score. The second are maximum resistance (PRMAX), absorption (WA), except that color of hand-extended noodle was not correlative with it and external appearance was correlative with it, other items of hand-extended noodle score were significantly correlative with it. Third was baking strength (W),it was correlative with palate,elasticity,cohesiveness,smooth,taste and total score of hand-extended noodle. The last was maximum pressure (P); it was only correlative with cohesiveness and taste of hand-extended noodle.All of the different methods for HMW-GS score which were built by Payne,Fu Bin Xiao ,Zhao You Mei and Zhao He can reflect the flour quality and properties of hand-extended noodle. The Zhao He's method was the best for evaluation of hand-extended noodle quality. Except for color of hand-extended noodle, it was correlative with other score items.The HMW-GS number has obvious effect to wheat properties and hand-extended noodle score. The wheat varieties (lines) that have 5 HMW-GS were higher than those have 4 HMW-GS in gluten index, They have difference or significant difference in ash,P,W,Ie,PRMAX,WA and palate,elasticity,cohesiveness,smooth,taste,total score of hand-extended noodle.The different HMW-GS have different effect to wheat properties, the properties of wheat varieties (lines) that have Null glutenin subunits was lower than those have 2* and 1 glutenin subunits in Glu-A1 loci. It was showed that lack of glutenin subunit has negative effect to wheat properties. The different HMW-GS compositions that were 17+18,7+9 and 7+8 did not have obvious effect to wheat properties in Glu-B1 loci. It was only that 17+18 was better than 7+8 in gluten index and 17+18 was better than 7+9 in extensibility (L). There was obvious effect of the different HMW-GS composition to wheat properties in Glu-D1 loci. 5+10 subunits were better than 2+12 subunits; there were difference or significant difference in gluten index, granularity, ash, P, W, Ie, PRMAX and WA.The lack of glutenin subunit has negative effect to hand-extended properties too in Glu-A1 loci. Null subunits was lower than 2* and 1 subunits in hand-extended properties. There was not obvious effect of the different HMW-GS composition to hand-extended properties in Glu-B1 loci. It was not difference. 5+10 subunits were better than 2+12 subunits; there were difference or significant difference i...
|
PDF Full Text Request