Study On Grain Quality And Bread Texture Of Eighty-one Wheat Varieties

In Jinzhong late-mature winter wheat and Spring wheat region, the field experiment was adopted to study the grain qualities and dough textures of 81 wheat varieties from different wheat regions for developing high quality wheat variety resources of Shanxi province. This experiment was conducted in the experimental farm of Shanxi agricultural university in October 15,2012. After 81 wheat varieties were harvested, their grain qualities,42 varieties of bread texture and The L*, a*, b* values of 27 bread products are analyzed in 81 wheat varieties.The results showed that Taiyuan 2005, Yumai 34、Yumai 18 were better than local varieties. Yumai 34 and Yumai 18 on wheat grain quality improvement of shanxi has a certain significance.