The Effect Of Mixing Different Wheat Varieties(Lines) On Yield And Quality And The Research Of Flour Blending

As the second largest grain crop in China,wheat plays a crucial role in ensuring food security.Achieving high yield and quality of wheat is one of the important directions in current wheat breeding research.Wheat varieties Shannong 44 and Shannong 46 are two newly approved varieties,which have the advantages of strong gluten,multi spike stable yield,and medium gluten,high yield,and large grain per ear.HH586 has the characteristics of large and multi grain per ear,high yield and lodging resistance,and has great potential for promotion and application.In order to clarify the impact of mixed planting and flour mixing measures on wheat cultivation,production,and processing quality,this experiment conducted mixed planting and flour mixing experiments with different materials at the Agricultural Experimental Base of Shandong Agricultural University in Tai’an City,Shandong Province from 2021 to 2022.By measuring yield and quality related indicators,the characteristics of wheat variety(line)mixed planting yield increase combinations and the impact of mixed flour on quality characteristics were explored,The aim is to provide theoretical and practical basis for the high and stable yield of wheat and the law of flour mixing.The research results are as follows:1.The impact of mixed sowing with differences in plant height and quality on wheat yieldThe mixed sowing experiment was conducted with Shannong 44 and its sister lines with plant height differences:19Z404(75cm)and 19ZG(85cm),Shannong 46 and its sister lines:19HZB(85cm)and 19H198(95cm),as well as the test line HH586 and its two sister lines:HH90(90cm),HH85(85cm)and HH80(80cm),and Shannong 44 and its sister lines with quality differences:19Z404 had a stable time of 27.38 minutes,and 19Z43 had a stable time of10.32 minutes.The mixed sowing of 19Z404 and 19ZG had a significant impact on grain yield(P<0.05).When the mixed sowing ratio was 2:1,the yield was the highest,increasing by 3.27%and 2.77%compared to the two single sowing(control),respectively;The mixed sowing of19HZB and 19H198 had a significant impact on grain yield(P<0.05),with the optimal mixed sowing ratio of 2:1,resulting in an increase of 7.53%and 6.7%in yield compared to single sowing,respectively.The mixed sowing of HH90,HH85,and HH80 had a very significant impact on yield(P<0.01).When the mixed sowing ratio was 2:1:1,the yield increased by 1.26%,3.01%,and 9.43%compared to single sowing,respectively.The mixed sowing of 19Z404 and19Z43 had a very significant impact on grain yield(P<0.01),with an optimal mixed sowing ratio of 3:1,resulting in an increase of 1.24%and 2.88%in yield compared to single sowing,respectively.2.The impact of mixed sowing with plant height and quality differences on wheat qualityThe quality analysis of the harvested grains of Shannong 44 and its sister lines 19Z404and 19ZG mixed sowing showed that different plant heights had a significant impact on protein content,sedimentation value,and dough stability time(P<0.05).When the mixed sowing ratio was 3:1,the protein content and sedimentation value increased by 6.52%and 6.25%respectively compared to Shannong 44(19Z404).When the mixed sowing ratio was 1:2,the dough stability time increased by 2.43%compared to Shannong 44.The quality analysis of the mixed sowing of 19Z404 and 19Z43 showed that the mixed sowing of wheat with different qualities had a significant impact on the dough stability time(P<0.05).When the mixed sowing ratio was 1:2,the dough stability time increased by 18.8%compared to Shannong 44.3.The effect of flour blending on flour quality of different varieties(strains)of wheat(1)Effect of flour blending on rheology properties of dough.Mixing experiment of strong gluten wheat Shannong 44 and medium gluten wheat Shannong 46.Mixing flour has a very significant impact on flour whiteness,water absorption,dough formation time,stability time,and gluten content(P<0.01),but has a significant impact on protein content(P<0.01),and has no significant impact on gluten index and sedimentation value.Among them,the formation time of the mixed powder follows the linear equation y=-0.029x+8.653(R~2=0.916),and the dough stability time follows the linear equation y=0.121x+4.483(R~2=0.945).Mixing experiment of strong gluten wheat Shannong 44 and medium gluten wheat HH586.Flour blending had a very significant effect on flour whiteness,gluten content,gluten index,protein content,sedimentation value,and dough rheology properties(P<0.01).Among them,the formation time of the mixed powder follows the linear equation y=-0.021x+8.139(R~2=0.936),and the stability time follows the linear equation y=0.126x+2.180(R~2=0.919).High quality wheat flour can significantly improve the quality characteristics of flour,and the mixing of different types of flour has different improvement effects.The degree of improvement mainly depends on the value of raw wheat flour and the mixing ratio.From the analysis results,the combination of Shannong 44 and Shannong 46 has the best improvement effect.(2)The effect of powder blending on starch gelatinization characteristics and finished products.The flour blending significantly affected the gluten weakening valley value,low valley viscosity,peak viscosity,and rebound viscosity of the mixed flour of Shannong 44 and Shannong 46(P<0.01).The mixing of flour significantly affects the maximum consistency value,gluten weakening valley value,low valley viscosity,peak viscosity,and rebound viscosity of Shannong 44 and HH586 mixed flour dough(P<0.01).According to the comparison and screening of the starch gelatinization characteristics of the mixed flour and the range of Mixolab parameter indicators,the results showed that when the ratio of Shannong 44 to Shannong 46 was 70:30,80:20,and 90:10,the mixed flour was suitable for the standard requirements of ordinary noodles.When the mixing ratio of Shannong44 and HH586 is 30:70,40:60,50:50,60:40,70:30,and 80:20,the mixing powder is suitable for the standard requirements of ordinary noodles.