| On the basis of systematic analysis of grain physical quality, milling quality, protein quality, starch quality, dough rheological properties of wheat and edible quality of steamed bread, key indexes of wheat quality and production area of high quality wheat in Guanzhong region, main test results were as follows:(1) 81 Wheat samples were taken as materials from Baoji, Weinan and Xianyang in Guanzhong region of Shaanxi province in 2014, contains xiaoyan 22, xinong 979, 986, Wu Nong 2, changfeng 2112, zhoumai 22 et al about 20 wheat varieties. And xiaoyan 22 accounted for 65.43% of all the samples, which was the main wheat variety in this alea.(2) Test weight, grain hardness and protein content of wheat cultivars of field production in 2014 Guanzhong region of Shaanxi province were higher, better in flour’s color, but flour stable time was short, protein quality was poor.(3) Wheat from Baoji area was higher in grain hardness, grain protein content, flour protein content and gluten protein quality, the flour sedimentation value was 29.88±3.49 mL, all falling number was greater than 300 s and reached the national falling number standard of strong gluten wheat. But flour stable time was long, resistance and maximum resistance were low, protein property was poor.(4) Test weight, flour sedimentation value and gluten protein quality were higher in Weinan area, 96.30% wheat samples of Weinan field production reached the national falling number standard of strong gluten wheat. Dough development time and dough stability time respectively was longer,higher in maximum resistance and flour resistance, and better in protein quality,.(5) Wheat from Xianyang area was lower in Test weight and grain hardness, higher in flour whiteness, flour sedimentation value was lower. Dough development time, dough stability time, FQN, maximum resistance, flour resistance and extension area were lower, performance of farinographs and extensographs of dough was general. |
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