Study On Protein Physicochemical Properties Of Wheat Cultivars With Good Processing Quality For Both Bread And Noodle

Bread making quality is one focus of wheat genetic improvement in China,whereas noodle is the traditional staple food and the principal part of consumption in China.Therefore,wheat cultivars with both bread and noodle processing meet more demands of our national conditions.In this study,twelve typical wheat varieties differing in bread and noodle quality significantly were selected and planted in Jinan(JN),Heze(HZ),and Qingdao(QD)during2014-2015 and 2015-2016 crop seasons,respectively.The effects of environments and varieties on protein properties,dough properties,bread and noodle processing quality were determined to elucidate the relationship between them and to screen key indicators affecting wheat end-use quality.Furthermore,the stability of bread and noodle quality and key indicators of different types of wheat cultivars were compared under different sites and crop seasons.It is important to advance the understanding of wheat processing quality and to improve wheat breeding and cultivation.In addition,in order to clarify the influences of blending on protein physicochemical properties and end-use qualities,wheat flours with high bread and noodle quality were added into flours with poor quality in different proportions.The results should further confirm the important role of the previous key indicators.The results showed that most wheat cultivars with high bread and noodle quality harbored high molecular glutenin subunits conferring good quality such as 5+10 and 13+16,while the cultivars with poor quality harbored 2+12 and other inferior subunits.However,the4+12 subunit is beneficial for processing quality of wheat varieties released in China.Varieties and environment had extremely significant effects on the quality of bread and noodles.The variety played a crucial role in various indicators.Among them,the grain hardness was affected about 95% by the variety,the sedimentation value was influenced about 74% by the variety,the gluten index and the dough development time were also influenced by the variety and accounted for 69% and 53% of total variance,respectively.Bread and noodle indexes were significantly affected by the variety.In addition,otherindicators are less affected by the environment compared with the color of noodles and the volume of bread.In addition,the results showed from the averages that noodle palatability,toughness,and stickiness were the key indicators for the total score,as well as the bread volume for bread scores.Moreover,wheat cultivars with superior quality of bread and noodle making were more stable in protein characteristics,dough characteristics and end-use than those with inferior quality deduced from the smaller coefficient of variation for individual parameters investigated in different sites and crop years.Bread and noodle quality had similar requirements for major protein and dough properties,and grain protein content,gluten index,sedimentation value,and development time were significantly positively correlated with the quality of bread and noodles.That is to say,the four parameters are key indicators of protein and dough properties that influence processing quality.The sedimentation value highly correlated with most highly to bread and noodle score with the correlation coefficient above 0.8.Meanwhile,the sedimentation value of wheat cultivars with high-quality of bread and noodles ranged from 46 ml to 54 ml,and the inferior quality cultivars ranged from 28 ml to 37 ml.The results indicated that bread and noodle quality could be quickly and easily evaluated by measuring the sedimentation value under different environments.Flour blending could improve bread and noodle processing quality of wheat cultivars with poor quality.From the speed of improvement,the quality of poor flour was significantly improved when 30% of high-quality flour was added,thereby the processing quality of bread and noodle.Bread quality increased about 30% by the blending,which was improved more obvious compared with noodle quality.However,from the improving quality,it had already reached the standard of high-quality flour for noodles making when 50% high-quality flour was added,the blended flour was close to the standard of high-quality flour for bread making.These results showed that adding 50% of high-quality flour had more obvious improvement in the processing quality of low-quality flour.There was a significant or highly significant positive correlation between the bread and noodle quality and flour protein content,sedimentation value,dough development time,stability time,and FQN after flour blending.In other words,these indicators affect the processing quality even after flour blending.The results were consistent with the conclusionsdeduced from the effects of sites and crop seasons on wheat quality.In summary,the high-component-glutenin subunits of wheat cultivars with good bread and noodle quality harbored the 5+10 and other high-quality subunits,while the inferior types contained 2+12 and other inferior subunits.The variety and environment have significant effects on protein properties,dough characteristics,and bread and noodle processing quality,and variety played a crucial role.Grain protein content,gluten index,sedimentation value,and development time were the key indicators affecting both bread and noodle quality,which was further confirmed through flour blending.The protein,dough characteristics,and bread and noodle quality of wheat cultivars with good end-use quality were more stable in different environments than those of the inferior types.Blending with high quality flour can significantly improve the bread and noodle processing quality of inferior flour.When 50% of high quality flour was added,the processing quality of inferior flour was significantly improved.