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

In Jinzhong late-mature winter 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、50 varieties of noodles dough texture(surface water than= 2:1) and 58 kinds of dumplings dough texture (surface water ratio = 2.5:1) are analyzed in 81 wheat varieties.The results showed that the strong gluten wheat varieties, Shunmai 1718D,Liao9629,Yunong416,Yumai 18.