| In this paper, the gluten index of variety was discussed systematically and the relation of bread toasting quality, dough rheological characteristic, flour physics and chemistry characteristic and the gluten index was studied on the basis of analysing a large number of samples; Variation types of Glu-1 . the hereditary foundation of higher molecular weight gluten inferior base (HMW-GS) which is one of the important component of the gluten index ,and Study every main quality properti that influenced bread process further. The main result of study is as follows:1 Gluten index had relatively heavy coefficient of variation, more avariation type, and abundant hereditary foundation among varieties, so the choice was great. But after classifying according to different HMW-GS, different inferior allele of base turned into malposition order their including gluten index quantity come in different sizes, it was very abundant too to make a variation.Wheat gluten total amount proportion process quality in close relations among total flour protein, and the higher the content of gluten of the proteins is, the heavier the gluten index is, the two present the extremely remarkable positive correlation relation. Flour physics and chemistry characteristics , such as gluten index and content of protein , hardness index and Zeleny precipitating value ,etc. are the remarkable or extremely remarkable positive correlation; Divide it into four grades according to the intensity of gluten further, in different grade,-the dependence among all properties has produced certain change again, but as regards strong muscle powder, keep the same with overall sample dependence result, prove among the strong variety of muscle that the gluten index lies between 80-90, wheat relation of main quality properties (gluten index , hardness , protein content, subsiding value) relatively stable, and the quality properties of other muscle strength assortment make a variation heavier , positive correlation is not very remarkable.Steady time to the powder quality appearance of gluten index, performance figure of the powder quality, draw the area of draw of theappearance , most heavy to draw obstruction and is it mix time of kneading dough of appearance to rub, tail high dough rheology characteristic influence of parameter have line sexual relations one minute, but the change between them accords with the noa- linear trend even more. In addition gluten index to fine to process quality parameter if bread volume and bread is it have to the effect to grade, improvement of content its is it improve flour process quality , is it shoulder the effect to present with bread solid degree to help. 2 High polymer amount gluten inferior base (HMW-GS ) make up with cause wheat variety bread toast quality important reason of difference. Support Glu-1 to try on wheat variety some location relatively wide to make a variation range , high polymer measure inferior type abundant base of gluten, high-quality inferior base (such as the inferior base 5+10 , inferior base 14+15 ) that especially has contacts with properties of fine quality, frequency appears to increase obviously than in the past. Test and quantity (quantity ) two respect is it analyse wheat bread wheat gluten inferior base point scale of quality to consider synthetically from HMW-GS quality (make up) originally, think that compared with inferior base point scale , such as Payne ,etc. , the quality , such as 13+16 ,.14+15 , 17+18 , 4+12 ,etc. grade and should be improved to some extent. In addition different gluten index and other quality variation degree of parameter of location some allele there are differences, some high to make a variation degree, for instance gluten index, stability time, powder quality performance figure, area of drawing, most heavy to draw obstruction , bread solid degree ,etc.; Some relatively low to make a variation degree, such as protein content, rate of absorbing water, extend degree , one minute high with bread volume tail, prove different allele that location order to to different inf...
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