Optimized Analysis On Quality Properties Of Wheat Varieties In Guanzhong

On the basis of quality properties performance of 179 wheat varieties and lines coming from Guanzhong region of Shaanxi Province field-testing of 1992~2003 in the same site, through many statistical analysis methods, the influence of variety, environment and variety×environment interaction on wheat quality and the relationships between wheat quality properties were analyzed. The actual wheat quality index system was optimized, and more scientific method suitable for wheat quality classification was explored connected with the actual wheat standard.Such results were drown out as followings:1. Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality. These characteristics led to short dough stability, high softening degree and low valorimeter value. Most wheat varieties and lines grown in Guanzhong region of Shaanxi province were middle gluten in quality, and few of them were strong gluten and weak gluten varieties.2. Except for flour extraction, the variances of varieties and sites or each of them in other 17 quality properties were significant (P<0.01 or P<0.05). The variances of varieties×sites in 7 quality properties were significant (P<0.01). The influence extent of varieties and sites on wheat quality properties was different.3. The correlations between protein quality properties were significantly positive. Valorimeter value was significantly positive correlated with stability and sedimentation value. Softening degree was significantly negative correlated with stability and valorimeter value. The correlations between other quality properties were changed with the change of year and sample structure. Stability, sedimentation value, water absorption and wet gluten content decided bread volume together, and the effects of them were weakened respectively from their direct effects on bread volume. The sedimentation value was the most decisive variable on bread volume.4. Factor analysis results showed that 14 wheat quality indexes could be compressed into farinogram factor, protein factor, milling factor, texture factor and 1000-kernel weight factor,...