Investigation On The Association Between Wheat Quality Traits And Performance Of Northern Style Chinese Steamed Bread

Seventy Chinese wheat varieties and advanced lines and thirty-nine Australia wheat varieties and advanced lines were grown in 1997-98 and 1998-99 in Anyang and Chengdu to evaluate their suitability for northern style Chinese steamed bread. Three steamed bread making methods, i.e., two dough mixing ways by hand, and dough mixing by Swanson mixer, were employed to investigate the association between wheat quality traits and performance of northern style chinese steamed bread, The major results are presented below. 1. The investigation on the association between wheat quality traits and performance of northern style Chinese steamed bread indicates: .1 Protein content and dough strength are important factors determining steamed bread volume. Steamed bread volume is positive significantly associated with protein content, wet gluten content, sedimentation, farinograph dough development time (FDDT), farinograph dough stability time (FDST), extend square and maximum resistance, with r of 0.28, 0.27, 0.53, 0.42, 0.57, 0.51, 0.45, respectively. Protein content and dough strength are important factors determining hand-made steamed bread appearance, however, little effect on machine-made steamed bread appearance. The appearance of steamed bread made by hand (method 1) is negatively associated with protein content, wet gluten content, sedimentation, FDDT and FDST, with r of -0.34, -0.29, -0.34, -0.30, - 0.42, respectively. Elasticity of steamed bread made by machine is positively correlated with FDST, extend square and maximum resistance at 1% or 5%, with r of 0.46, 0.37, 0.35, respectively. 1.2 The effect of starch quality on steamed bread quality varies with season and location. Falling number, peak viscosity and breakdown are positively correlated with steamed bread whiteness, structure and total score, when samples from Chengdu with sprouting damage are used to make steamed bread. 1.3 Steamed bread color is positively correlated with flour whiteness, and negatively correlated with hardness. 2. Quality requirement for steamed bread is highly dependent on the steamed bread making procedure. 2.1 In general, wheat variety with weak to medium gluten strength is suitable for making hand- made steamed bread. However, strong gluten varieties such as TASMAN, VULCAN, Jinan 17, 17. SUNSTATE. Mianyang 26 show good steamed bread making quality. 2.2 In general, wheat variety with strong gluten strength is suitable for making machine-made steamed bread. However, weak gluten strength variety such as Jinmai 45. Bainong 3217. 85zhong33. Yumai 25 shows good steamed bread making quality 3. Wheat from different regions differ in steamed bread quality, i.e., varieties from north China plain are suitable for making steamed bread, wheat varieties from Middle and Lower Yantze Valleys and spring varieties show disadvantage in appearance and total score, however, very little differences for steamed bread quality from various regions is observed when samples were collected from Chengdu with sprouting damage. 4. Some varieties suitable for making steamed bread were identified, such as strong gluten type varieties TASMAN, HARTOG, SUNSTATE, BATAVIA,Yannongl5, medium gluten type varieties Xiaoyan 6, Taiyuan 136, Ji 87-5108, JANZ, DOLLARBIRD, weak gluten varieties Jinmai 45. Yumai 25, 85zhong33, Bainong 3217, etc. 5. It's possible to breed varieties conferring good quality both for bread and steamed bread...