Research On Identification And Selection Of Special Wheat Varieties For Liangpi And Its Water Regulation

In order to study the relationship between Liangpi processing quality and wheat grain quality traits and the key wheat grain quality traits that affect the processing quality of Liangpi,and further explore the influence of moisture regulation on its key indicators,so as to improve the quality of Liangpi.In this experiment,24 different types of wheat varieties were selected,covering 7 strong gluten varieties,5 medium and strong gluten varieties and 12 medium gluten varieties,and according to the differences in the characteristics of different wheat varieties under rainfed conditions,the Liangpi types were divided,and wheat varieties suitable for making different types of Liangpi were selected.Then,by studying the correlation between the main starch components and characteristics of starch slurry and the characteristics of Liangpi,the key indicators affecting the quality of Liangpi were analyzed,and the effects of irrigation treatment on the components,starch characteristics and quality characteristics of wheat flour and starch slurry of different types of Liangpi wheat varieties were studied.The main conclusions are as follows:(1)The division of Liangpi quality types and the analysis of the difference between flour and starch slurry.The Liangpi characteristics of different types of wheat varieties varied greatly,and the quality types of Liangpi could be divided according to cluster analysis,and the characteristics of class I.Liangpi were high springiness and high hardness,the average value of springiness was 0.95,and the average value of hardness was 2825.40 g.Class II.Liangpi has medium springiness and medium hardness,and its average springiness is 0.91,and the average hardness is 2304.58 g.Class III.Liangpi has high springiness and low hardness,the average springiness of Liangpi is 0.93,and the average hardness is 1778.00 g.Class IV.Liangpi has low springiness and low hardness,the average value of springiness is 0.80,and the average hardness is 1591.00 g.Combined with sensory scoring,wheat varieties of types I.,II.,III.are suitable for making Liangpi as a single flour,and can be made according to the size of springiness and hardness,suitable for different groups of people.The main components of flour of different wheat varieties: amylose accounted for 17%-23%;Amylopectin accounts for 59%-67%;Protein accounts for 10%-15% and other components account for 1%-7%.The main components of starch slurry are: amylose accounts for 20%-24%;Amylose accounts for 70%-77%;Protein accounts for 1%-3%;Other components content 1%-3%.Therefore,the main difference between wheat flour and starch slurry components lies in the amount of protein content,and the soluble protein content will also affect the characteristics of starch gelatinization and expansion potential.(2)The correlation between the quality characteristics of Liangpi and starch components and their characteristics.The starch characteristics of wheat had a significant impact on the quality of Liangpi,and the key influencing indicators were the content of amylopectin and starch granule size.From the correlation,it can be obtained that the springiness of Liangpi was positively correlated with amylose content,AM/AP,volume average particle size,etc.(P<0.05),and negatively correlated with amylopectin content(P<0.05).The hardness of Liangpi was positively correlated with amylose content and AM/AP(P<0.05),and negatively correlated with amylose content and starch swelling potential(P<0.05).The results show that the larger the average particle size of starch granules,the higher the amylose content,the greater the springiness and hardness of Liangpi,the higher the soluble protein content,the smaller the starch swelling potential,and the greater the hardness of Liangpi.(3)The effect of moisture regulation on the characteristics of different types of Liangpi and the physical and chemical characteristics of starch.Wheat starch characteristics are not only controlled by genotype but also closely related to cultivation measures,in which water has a significant effect on starch characteristics,under the conditions of supplemental irrigation on demand and field saving irrigation,the wheat varieties of class II.,III.and IV.can increase the average particle size of starch granules by increasing the amylose content in wheat flour and starch slurry,thereby increasing the springiness and hardness of Liangpi.According to the change of sensory score,except for the class I Liangpi under the condition of reirrigation,the sensory score decreased significantly due to the high hardness and springiness has decreased under the condition of reirrigation,supplemental irrigation on demand and field saving irrigation could effectively improve the springiness,hardness and sensory evaluation of Liangpi made by the wheat varieties of class II.III.and IV.(4)The effect of water regulation on the yield and water use efficiency of different wheat varieties.Compared with rain feeding,supplemental irrigation on demand significantly improved of the number of spikes or grains per spike and water use efficiency of winter wheat.On the other hand,the irrigation volume is in the range of 40-100 mm,with the increase of irrigation volume,wheat grain yield did not increase significantly,and supplemental irrigation on demand treatment yielded the highest.Therefore,from the perspective of high yield and high efficiency,compared with border field irrigation,supplemental irrigation on demand saves 60%of water,and obtains 97%-125% of the grain yield compared with border field irrigation.Therefore,supplemental irrigation on demand can adjust the physicochemical properties of starch,improve grain yield and water use efficiency.In summary,the springiness and hardness values of different wheat varieties to make Liangpi showed different performances,under rain-fed conditions,wheat varieties such as XN511 and SN 33 showed high springiness and high hardness,wheat varieties such as WL169,TKM33 showed medium springiness and medium hardness,wheat varieties such as XN20 and XN822 showed high springiness and low hardness,and wheat varieties such as ZM175 and ZM36 showed low springiness and low hardness.Under irrigation conditions,supplemental irrigation on demand can not only affect the starch components of wheat flour and starch slurry by adjusting the soil moisture content,but also improve the quality characteristics of different varieties of Liangpi,and also improve the yield and water use efficiency of wheat grain.