Study On The Pentosans And Some Quality Traits In Wheat Varieties (Lines) And Steamed Bread Qualities In Bleeding Waxy And Non-Waxy Wheat

Twenty wheat varieties, including Zhengmai9405,Yangmai158 and W1032, were selected as materials to study the variance and correlation of the main agronomic characters, the contents of Total pentosan(TP), Water-soluble pentosan (WSP), Water-insoluble pentosan(WIP) and some quality traits in wheat varieties; Ten traits in the grains of ten wheat varieties (lines) planted in five environments, including total pentosan (TP), water-soluble pentosan (WSP), water-insoluble pentosan (WIP) and seven RVA viscosity traits, were determined to investigate the effect of the genotype and environment; Common wheat Wanmai33 and Waxy wheat line W1032 were selected as materials to blend for flour milling, and the flour was used to investigate the some starch traits and steamed bread qualities. The results showed as follows:1. The variance analysis results of the main agronomic characters and pentosan contents showed that all the variances of plant height, ear length and the other'seven agronomic characters and three pentosan contents were highly significant. TP, WSP and WIP had a range of 1.86%～3.23%, 0.63%～1.51% and 1.11%～1.87%,respectively. The mean of TP, WSP and WIP was 2.54%, 1.07% and 1.49%, respectively. Among the twenty selected wheat varieties, Zhengmai9405 contained the highest pentosan, while Wanmai47 and Wanmai48 lowest. Correlation analysis results showed the plot yield was highly significant negative correlated with WSP, and significant negative correlated with TP.2. Analyzing the pentosan contents and some quality traits of the twenty wheat varieties, the variance and correlation analysis results showed that all the variances of twenty-one quality traits were highly significant, including Total pentosan(TP), Water-soluble pentosan (WSP), Water-insoluble pentosan(WIP), Near-Infared, farinnography and RVA parameters. The TP contents were highly positively significant correlated with WSP, Sedimentation value, and Water absorption, positively significant correlated with Protein, Wet-gluten and Hardness, highly negatively significant correlated with whiteness. The WSP contents were highly positively significant correlated with Water absorption, positively significant correlated with Protein, Wet-gluten, negatively significant correlated with pasting time and Amylase content. The WIP were highly positively significant correlated with hardness, negatively highly significant correlated with Pasting temperature and negatively significant correlated whiteness. The pentosan contents affected some quality traits of wheat nutrition and processing, those could be used to choose the materials of high or low pentosan contents according to the different breeding objectives.3. Analyzing the pentosan contents and RVA viscosity parameters traits of Yangmai158 and the other'ten wheat varieties, the results showed that all the ten traits were affected by the genotypes, environments and their interaction. The ten Genotypic variances and environmental variances were up to significant or greatly significant difference, G×E variances was up to greatly significant difference in WSP and seven RVA viscosity traits. In pentosan content traits, E variation >G variation >G×E variation; the G variation of RVA viscosity parameters >E variations. WSP content was negatively significant correlated with the peak viscosity. The effects of genotype and environment were discussed in pentosan contents and RVA viscosity parameters.4. The variance analysis results of some starch traits and steamed bread qualities with"Annong92484"and"W1032"blending for flour milling showed that blending"Annong92484"with waxy wheat"W1032"in an apt ratio was in favor of improving the part starch traits and part steamed bread quality traits, all the ratio variances of starch traits and steamed bread qualities were highly significant; the correlation analysis results showed that the total score of steamed bread was high significantly positive correlated with sedimentation, grains hardness, peaking viscosity and break down value, and high significantly negative correlated with whiteness, wet-gluten, hold viscosity and pasting time. All in different Annong92484 and W1032 bleeding ratios, 9.5:0.5 or 9:1 showed better steamed bread qualities. It was possibly certain improvement action with steamed bread quality that Annong92484 and Waxy wheat W1032 were blended in a proper proportion.