Wheat Varieties (or Lines) Of Main Quality Traits And Noodles And Steamed Bread Quality Research

20 wheat varieties(lines)planted in six ecoligical pionts were selected as material in order to study the variance and correlationship between quality traits.We mixed the samples of the six ecological points according to varieties to make steamed bread and noddle,measure the traits and study the correlationship with other quality traits.The results showed that:1.In regard to the six ecoligical pionts,thousand-grain weight ranged from 41.5g to 45.3g,the average of TGW was 43.9g,Wu Pu point showed to be the highest as the Fu Nan point showed to be the lowest.The average of protein content was 13.7%,ranging from 13.1% to 14.5%,Guo Yang point showed to be the highest as Xin Maqiao point showed to be the lowest.Wet gluten content ranged from 28.5% to 31.8%,the average was 29.5%,Guo Yang point showed to be the highest as Fu Nan point showed to be the lowest.Sedimentation value ranged from 42.6ml to 53.7ml,Guo Yang point showed to be the highest as the Su Zhou point showed to be the lowest.Starch concent ranged from 65.8% to 66.8%,the average content was 66.5%,the starch content of six ecological points showed minor difference.The average of bibulous rate was 62.9%,ranging from 61.9% to 63.8%,Su Zhou point showed to be the highest,Fu Yang point showed to be the lowest.Satability time ranged from 6.9min to 11.8min,the average was 8.9min,the highest and lowest number was Xin Maqiao point and Guo Yang point separately.The average of peak viscosity was 2753.9cp,ranging from 2090.4cp to 3175.7cp,Xin Maqiao point showed to be the highest,Guo Yang point showed to be the lowest.Gelatiniation temperature ranged from 72.1? to 76.6?,the average was 73.98?,the highest and the lowest was Xin Maqiao point and Fu Yang point seperately.The average of whiteness was 87.4,ranging from 86.8 to 87.9.2.In regard to the 20 wheat varieties,thousand-grain weight ranged from 39.9g to 45.6g,the average was 43.95 g,the highest and lowest number was Shannong20 and Wan10703 seperately.The average of the protein content was 13.6%,ranging from 12.9% to 15.4%,Xinmai26 was the highest,Wan10703 was the lowest.Wet gluten content ranged from 26.1% to 34.5%,the average was 29.5%,Xinmai26 was the highest,Guomai0608 was the lowest.Sedimentation value ranged from 36.59 ml to 59.06 ml,the highest was WanKe12425,the lowest was Wan10703;Starch concent ranged from 64.7% to 67.7%,the average was 66.5%,the highest was ZhouMai28,the lowest was XinMai26.The average of the Bibulous rate was 62.9%,ranging from 57.6% to 68.3%,Xinmai26 was the highest,Wanke06725 was the lowest.Stability time ranged from 3.8min to 18.9min,the average was 8.9min,the highest and the lowest was Xinmai26 and Wanke06725 seperately.The average of peak viscosity was 2758.9cp,ranging from 2283.9cp to 3414.3cp,Wanke06725 was the highest,Wan10703 was the lowest.Gelatiniation temperature ranged from 66.62? to 83.25?,the average was 73.98?,the highest and lowest number was Huaimai22 and An1305 seperately.The average of whiteness was 87.4,ranging from 86.1 to 90.3,the highest and the lowest number was Wanke06725 and An1305.3.The variance analysis of quality traits showed that the variances of gentypes(G),environments(E)and the interaction of genotypes and environments(G×E)were significant.The environmental effect of grain traits was larger than that of genotype effect.On the contrary,the genotype effect was larger than that of environmental effect to formation time,stability time,whiteness,and so on.4.The steamed bread and noodle was made by mixed samples according to vareities of the six ecological points,the variance of gentypes,environments and the interaction of genotypes and environments of main quality traits were significant.The higher total score varieties of noodle quality were Yannong19(90.8),Yannong5158(90.0),Liannai 2 Hao(89.8),Wanke12425(88.1),Xinmai26(86.4),the lower total score varieties were An1305(78.6),Liangxin66(79.9),and so on.The higher total score varieties of steamed bread quality were Linmai 2 hao(86.1),Xinmai26(85.6),Liangxin66(81.7),Su2094(80.2),An1305(79.3),the lower total score varieties were Shannong20(65.6),Wan10703(70.8),Yannong19(70.9),and so on.5.The correlation analysis showed that,surface state of noddle was positively correlated with gelatinizaiton temperature.Palatability was positively correlated with wet glten content,sedimentation value,peak time.The colour was correlated with carotene content.Similarlly,The taste was positivly correlated with thousand-grain weight,toughness,Smoothness.The total score of noodle quality was negatively correlated with flour yield.Toughness of steamed bread were positively correlated with peak time.The total score of steamed bread was positively correlated with gelatinization temperature.The heightness was positively correlated with protein content,wet gluten content and sedimentation value,and it showed negative correlated with starch content.Suface state was positively correlated with starch content,the total score of steamed bread was positively correlated with starch content,smellness was positively correlated with flour yield.