The Variation Of Flour Quality Characters And The Fertilizer Operations In Chinese Soft Wheat And Correlation With The Short Biscuit Quality Characters

The main product of soft wheat is biscuit. The production of biscuit in our country is 0.62 million ton in 2001 and 2.24 million ton in 2007. The production of biscuit in our country was increased by 20% from 2001 to 2007. The biscuit enterprises are developing prosperously. On the basis of market research, ten wheat varieties in preponderant industry belt of soft wheat and 2 wheat lines cultivated by Lixiahe Regional Agricultural Research Institute of Jiangsu were used as materials. The different proportions of nitrogenous fertilizer by total net N of 210kg/ha at different growth periods were arranged, and the blank with no fertilizer was taken as comparison. The wheat quality traits, biscuit taste parameters according to Chinese industry standard(SB/T10141-93) and AACC10-52 standard, were investigated. The genetic variations for 12 genotypes, differences of fertilizer operations and interactions between genotypes and fertilizer operations, in flour quality characters and short biscuit quality ones for different varieties (lines),were estimated. The regulation affect of fertilizer operation on yields and biscuit quality was analyzed. Two kinds of correlations between the biscuit taste parameters, of China and USA, and flour quality characters were compared. According to 4 index systems, 12 varieties (lines) were clustered. The results were as follow:1) There were significant differences for all flour quality characters except yield 12 wheat varieties (lines) and ones for most characters arrived at 1% significant level, and the F value of water absorption ,lactic acid SRC, biscuit diameter and biscuit width were greater than 50, which indicated that the genetic variations of most characters were very big.. The differences among four fertilizer treatments (blank and 3 fertilizer operations) were significant in all characters except water absorption. The result showed that fertilizer operation is a important factor influencing these characters. The interaction effects of genotypes and fertilizers in most traits were significant,which showed that different cultivar would use corresponding fertilizer operation. 2) The tested cultivars were evaluated with Chinese and USA biscuit standard. Yangmai 9 and Yang 02G13 were suitable to making biscuit by Chinese industry standard, and Yangmai16variety was not suitable. Also,Yangmai 9, Yangmai 13, Yang 03G12 and Ningmai 9 were suitable to doing by AACC 10-52, and Yangmai 16 was not suitable.3) The superior soft wheat in tested cultivars with Chinese soft wheat national standard(GB/T 17893-1999)and with SRC were selected The superior soft wheat cultivars were Yangmai 9 and Yangfumai 2 according to wet-gluten and stability in Chinese soft wheat national standard. The superior soft wheat cultivars were Yangmai 9 and Yangmai 13 and Yangmai16 was the worst one according to SRC.4) The clusterings for 12 wheat varieties based on Chinese and American biscuit standard, SRC, soft wheat quality characters had the similar results. The soft wheat were put into the same groups. Yangmai 9, Yang 02G13,Yangmai 13 were put into superior soft wheat in all clusterings.Yangmai 16 was put into the bad group in the first 3 clusterings. The results were consistent with the above variety selection. But the results were slightly different from Chinese soft wheat national standard, which means that Chinese soft wheat national standard can not reflect biscuit quality exactly.5) The comparison of two kinds of correlations between the biscuit taste parameters, of China and USA, and flour quality characters show that the biscuit total score by Chinese industry standard had significant correlations with 4 indices of SRC, protein content, water absorption, development time, SDS sedimentation value and so on. However, the biscuit score had no significant correlations with wet gluten and stability time. The results showed that the soft wheat standard in our country couldn't reflect biscuit quality. The biscuit diameter and width by AACC1052 had significant correlations with water absorption, SDS sedimentation value and 4 indices of SRC .The results showed that SRC and SDS sedimentation value could reflect biscuit quality exactly and should used for the selection of wheat quality and wheat breeding.6) The statistical analysis for fertilizer treatments indicated that there was significant difference between the blank and the 3 fertilizer operations in all flour quality characters and short biscuit quality ones. The differences among 3 fertilizer operations were significant in all above characters except yield, Na₂CO₃ SRC,water SRC, Gluten Index, water absorption. There was no significant difference in the biscuit score between the treatment by 5:4:1 and blank according to Chinese industry standard, but the biscuit quality was the best, so the 5:4:1 maybe a good choice for getting good quality and high yield in soft wheat .