Studies On The Relationship Between The Major Quality Traits Of Wheat

In this paper, the relationships between the protein quality and starch quality in 103 wheat varieties from home and abroad were studied. The main results as follows:The correlation between protein traits and other quality was analyzed with different wheat varieties. The result showed that protein content made foundation for the wheat quality, and the protein content was positively correlated with sedimentation value and wet gluten significantly (P<0.01) and was positively correlated with hardness index significantly (P<0.05). Sedimentation value was a complex index for protein quantity and quality, and it was positively correlated with protein content and grain hardness index significantly (P<0.01) and positively correlated with wet gluten significantly (P<0.05). These results indicated that the quantity and quality of protein were the two main factors affecting the rheological characteristics of dough, and it seemed that the quality of protein was more important than protein quantity. The composition in high molecular weight gluten subunits (HMW-GS) was the main reason that resulted in different bread baking qualities in different varieties.In all the wheat entries, Glu-1 loci had a relatively wide variation range, and the HMW-GS types were abundant. The high-quality HMW-GS which were especially related with high quality traits, such as 5+10, 14+15, appeared more frequent obviously than before. Considering the quality (composition) and quantity of HMW-GS, the present study analyzed the score scale of gluten subunits in wheat bread quality, and put forward that the score of subunit such as 13+16, 14+15, 17+18, 4+12 should be increased to some extent comparing with the score scale of Payne etc., In addition, there were different variances in the gluten and other quality indices resulted from some alleles. Some parameters had high a variation, such as gluten index, stability time, farinograph quality number, area in extensograph, the maximum extension resistance, and bread firmness etc. Some parameters had a relatively low variation, such as protein content, water absorption, extensibility and bread volume. These results indicated that alleles in different loci had different influences on quality traits.In the relationships between starch pasting properties and farinographic characteristics, all the pasting parameters were negatively correlated with water absorption, and peak viscosity was negatively correlated with water absorption and development time of dough significantly. Pasting properties had a great correlation with extensibility and the ratio of resistance/extension, but little...