| Seventy-seven Chinese winter wheat cultivars and advanced lines(including sixty good quality cultivars, ten leading lines and seven poor quality cultivars)with four Australian cultivars (including two bread wheat cultivars and two noodle wheat cultivars), with two replicates, were planted at Zhengzhou in Henan province and Jinan in Shandong province in 2000-2001 season. Harvested grain samples from the two replicates were mixed and cleaned prior to conditioning and milling. Test weight, thousand kernel weight, grain hardness, grain protein content, flour yield, ash content, yellow pigment content, PPO activity, flour protein content, wet-gluten content, SDS sedimentation value, Farinograph parameters, Extensograph parameters, falling number, paste characters, HMW-GS, bread and noodle-making quality were investigated to understand the association between wheat quality parameters and bread and noodle making quality . The major results are presented below:1 Both genotype and environment have significant effects on milling, rheological, starch, bread and noodle characters. Based on the analysis of variance, all of the quality traits are significantly affected by genotype. Most of the wheat quality traits were also significantly affected by location. Percentage of the sum square of genotype share the largest ratio of the total SS for all quality attributes. 2 Chinese cultivars performed better milling quality than that of Australia, but showed significantly weaker dough strength and poor starch quality. The leading cultivars performed low protein content and weak dough strength. Cultivars for good milling yield, protein content, starch quality, bread and noodle quality are screened. Cultivars such as Gaoyou503, Henong341, Jining936098, Ji5099, Jimai67, Jinghe951, Linfen139, Linyou1583, and Lumai21 performed good milling quality.Annong91168,Shanyou225 and Ji5099 performed higher protein content and strong dough strength. PH85-16, Mianyang11, Xiaoyan6, Xiaoyan54, Baiyu149, PH82-22,Lumai22,JiZ76,Linfen137 and Yannong15 showed good extensibility, While Eradu, Hartog, Sunstate, Bainong64, Guanfeng2, Mianyang26, Neixiang188, Wenmai6 Xinmai9,Yanfu188,Yangmai5, Yumai35,Yumai47,Yumai57,Zhengyou6, and Zhengzhou81-1 performed good starch quality.Zhongyou16, Sunstate ,Annong91168, Yumai34,Linfen137 and Nongda152 were identified to have good bread-making quality. Eradu, Guanfeng2, Xiaoyan6, Xiaoyan54, Sunstate, Ji5099, Lu955159, Mianyang26, Yumai34, Nongda116, Zhongyou9507, Gaoyou503, PH82-2-2, Yumai47,Zhengzhou81-1, Shan160, Wenmai6, Yangmai5,Gamenya,Linfen138,and Lu935031 showed good noodle-making quality. Yumai34,Nongda116, and Sunstate confered both good bread-making and good noodle-making quality.3 The bread and noodle making quality parameters were significantly associated with grain hardness, flour protein content, wet-gluten content, SDS sedimentation value, development time, stability, extension area, 5cm extension resistance, maximum extension resistance and HMW-GS composition. For example, bread volume, texture, structure and score are significantly correlated with SDS sedimentation value, the correlation coefficients are 0.73,0.70,0.72and 0.77,respectively. They have positive impact on noodle texture, while negatively affect on the noodle appearance. However, further analysis showed that the associations between SDS sedimentation value, Farinograph stability, Extensograph extension area, extensibility, maximum resistance and dry white Chinese noodle (DWCN) score fit quadratic regression model significantly. This indicated that, to certain extent(SDS sedimentation value<19.3ml,stability <16.3min, extension area<125.4cm2, maximum extension resistance<485.6E.U), the noodle score improves as these five quality traits increase, and they become negatively associated as wheat perform very hard type quality which is characterized with very high SDS sedimentation value, very long stability, very high Extensograph extension area, extensibility and maximum resistance. 4 Noodle quali...
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