| Seventeen soft wheat genotypes were grown at three locations in 2000-01 and 2001-02 season in Yangtze and Southwest regions under normal fertilizer application and no nitrogen fertilizer application after sowing. Ash content, parameters of Farinograph, Extensograph, and Alveograph, solvent retention capacity (SRC), and alkaline water retention capacity (AWRC) were recorded according to AACC methods. Whole meal and flour protein content, pentosan content, flour yield, and cookie and cake quality parameters were also determined. Objectives of this study were jointly to evaluate cookie quality of Chinese soft wheat and establish quality evaluation system for soft wheat in China.1. Both genotype and environment had significant effects on milling, Theological, starch, pentosan content, AWRC, SRC and cookie characters. Based on the analysis of variance, all of the quality traits were significantly affected by genotype. Most of the wheat quality traits were also significantly affected by location and year. Except protein characters, most of quality traits had no significantly affected by treatment. A few quality traits were significantly affected by genotype*location interaction.2. Quality traits among grain samples, cultivars, and locations exhibited a wide range, however, grain samples shown a wider range of variation than cultivar and location. For example, the average of grain hardness(SKCS) was 27.7, variation range for sample, cultivar, and location were 8-48, 17.7-35.0, and 19.6-37.2 , respectively.3. Most of the wheat quality traits were significantly affected by locations with two treatments in 2000-01 and 2001-02 growing season. It indicated locations were important source of variation for quality traits. Quality traits performed the same variation trend between two treatment.4. Reducing nitrogen would slightly improve cookie quality. Except protein characters, the effect of nitrogen application after flowering on cookie quality traits were not significantly.5. Different variation among quality traits for genotypes were observed. Ash, water absorption of Farinograph, AWRC, water SRC, sodium carbonate SRC, sugar SRC, and cookie diameter had relative small variation. Water-soluble pentosans, total pentosans, tolerance of Farinograph, energy, 5cm resistance of Extensograph, extensibility of Alveograph, RVA setback, and lactic acid SRC had relative higher variation, indicating those traits were significantly affected by environment, furthermore, those traits had relative higher latency by genetic improving.6. Based on the averaged data from cultivars (n=17), correlation coefficient were calculated. The results showed test weight, wet gluten, water absorption, development time, tolerance index of Farinograph, P, P/L, W of Alveograph, extensibility of Extensograph, peak viscosity, final viscosity,peak time of RVA, water-soluble pentosan, total pentosan, AWRC, water SRC, sodium carbonate SRC, sugar SRC had significant correlation with cookie diameter. The correlation coefficients between P, P/L, of Alveograph, water-soluble pentosan, AWRC, sodium carbonate SRC, sugar SRC and cookie diameter had higher relationship than other quality traits and were -0.79, -0.75, -0.70, -0.78, -0.79, and -0.80 respectively. Alveograph were suitable for evaluating soft wheat quality compared with Farinograph and Extensograph. The results showed highly significant correlation on Alveograph parameter with sedimentation, Farinograph, and Extensograph parameter, pentosan content with water absorption and AWRC, lactic acid SRC with gluten characteristics such as P, W, sedimentation, sugar SRC with pentosan content. It indicated a high relationship between some of quality traits.7. The recommended quality traits for good cookie wheat are presented below: The recommended quality traits for good cookie wheat are presented below: hardness <30, seed protein content 9-11.5%,flour protein content 8-10%, P <40mm, P/L <0.50, W <75 x 10-4J of Alveograph, water-soluble pentosan <0.65 %, AWRC <59%, water SRC <53 %,... |
PDF Full Text Request