Study On Wheat Blending Quality Of Flour And Steamed Bread And Noodle Of Defferent Types Wheat Variety Blending

Two types wheat blending including of hard-gluten wheat “Xinmai26”and weak-gluten wheat “Wanmai47”,common wheat “Xinmai26”and waxy wheat “W1032” were selected as materials to blend for flour milling,and produce steamed bread and noodle.The processing quality properties of grain,flour,steamed bread and noodle was analyzed.The contents of pentosan,polyphenoloxidase activities and near-infrared parameters in the grains of fifteen wheat genotypes planted in 3 environments were determined to investigate the effect of the genotype and environments.Main results are as follows:1.Strong gluten wheat “Xinmai26” and weak gluten wheat “Wanmai47” were selected as the experiment materials.the wheat blending was carried out with 11 different treatments.The result of 22 grain and flour quality traits such as Near-infrared,RVA viscosity,farinograph,extensograph and other Parameters,11 steamed bread quality traits and 8 noodles quality traits were showed significant or extremely significant differences between the processing.For processing of“Xinmai26”and “Wanmai47”,The scores of steamed bread at the ratio of 8:2 and 6:4are more than 75 points and the ratio of 9:1 and 4:6 get 74 points,and above all the ratio of 8:2 gets the highest points(79.7).Noodles score are over 85 points when the wheat blending at the ratio of 9:1,8:2,7:3,among which the ratio of 8:2 scores highest(88.4).The noodles score are more than 80 points at the ratio of 6:4,5:5,4:6.Followed with the proportional increase of “Wanmai47”,the main quality traits of steamed bread and noodles are on the decline,scores gradually reduced.So according to the requirements of different kinds of steamed bread and noodles on gluten strength,this paper result suggests choosing appropriate proportion.For this paper,meanwhile,the correlation between noodles,steamed bread quality traits and the grain,flour quality traits were analyzed and the problem of quality traits changes of the wheat flour,noodles and steamed bread are also discussed after the wheat blending of strong gluten wheat and weak gluten wheat.2.The variance analysis results of some major wheat flour quality traits,steamed bread and noodle quality with “Xinmai26”and”W1032”blending for flour milling showed that all the ratio variances of wheat flour quality traits,steamed bread and noodle quality traits were highly significant.The correlation analysis results showed that steamed bread and noodle quality were influenced by most of the flour quality.The wheat blending at ratios of 9:1,8:2,7:3 showed better steamed breadqualities,among which the ratio of 8:2 scores highest(66.3).The noodles score are more than others at the ratio of 9:1,8:2,7:3,6:4,among which the ratio of8:2(87.33)and 6:4(86.31)scores is higher.It was possibly certain improvement action with steamed bread and noodles quality that Xinmai26 and waxy wheat W1032 were blended in a proper proportion.3.The contents of near-infrared parameters,pentosan and polyphenoloxidase activities in the grains of fifteen wheat genotypes planted in 3 environments was analyzed.The results showed that all the nine traits were affected by the genotypes,environments and their interaction.The nine genotypic variances and environmental variances were up to greatly significant difference.In protein,,sedimentation value,TP,WSP,WIP and PPO activities traits,E variation > G variation > G×E variation.In wet-gluten content traits,G variation > E variation > G×E variation.The effects of genotype and environment were discussed in pentosan contents,PPO activities and near-infrared parameters.