Study On The Main Quality Characters Of The 30 Whea Varieties And Their Noodle And Steamed Bread

In this study,30 wheat varieties(lines),which were cultivated in Anhui province in 2015-2016,were cultivated with the,the new wheat variety,Xinmai 26,Jimai 22,Huaimai33,and so on as the test materials.Based on the analysis of grain quality characters,the properties of the powder and the RVA parameters,the difference and correlation between the characters and varieties were studied.The materials can be mixed according to the variety of noodle making and Steamed Buns,measuring the food quality traits,further study on the differences between quality traits and varieties and correlation to performance for quality traits of wheat varieties planted in Anhui province and provide certain reference.The results are as follows:1.The overall trend of the 18 qualities of the tested materials was that the genotype(G)and environment(E)and the interaction between genotype(G)xenvironment(E)were significant or extremely significant.The genotype effect was higher than that of environmental effect,and the environmental effect of protein content,wet gluten content,bulk density and flour yield was higher than genotype effect.2.By near infrared instrument parameter detection of each ecological wheat samples showed that the bulk density ranged from 765.16g/L to 792.59g/L,the average value is 777.63g/L,the highest point in Fuyang,the lowest point in Fengtai;the protein content was 13.28%-14.00%,the average value is 13.54%,the highest point in Fengtai,Fuyang is the lowest;wet gluten content ranged from 27.09%-28.87%,with an average of 28.15%,Fuyang is the highest point,the lowest point in Suzhou;the hardness index ranged from 59.37-65.02,the average value is 63.46,the highest point in Suzhou,the lowest point in Fengtai;the settlement value ranged from 24.71ml to 30.03ml,the average value is 27.69ml,the highest point in Fengtai,the lowest point in Xinmaqiao.The whiteness was 71.65-73.76,an average of 72.69,the highest point in Fuyang,the lowest point in Xinmaqiao.The peak viscosity ranged from 260.78cp to 1256.3cp,the average value is 798.6cp,Fuyang,the highest point,the lowest point in Fengtai;the breakdown was 148.08cp-335.78cp,average 268.04cp,the highest point in Fuyang,the lowest point in Fengtai;,the finally viscosity was 305.72cp-2135.35cp,the average value of 1309.99cp,the highest point in Fuyang,the lowest point in Fengtai;the Pasting temperature range of 65.16?-85.30?,average value 75.09?,the highest point in Suzhou,the lowest point in Fengtai.3.In the 30 varieties of mixed wheat(lines),the protein content ranged from 12.61%-15.38%,average 13.42%,Xinmai 26 is the highest,the lowest Tainon 19;wet gluten content was 26.31%-31.91%,Xinmai 26 is the highest,Wansu 0722 is the lowest;sedimentation value was 23.37ml-36.2ml,Su 4129 is the highest,Zhoumai 27 is the lowest;whiteness was 84.17-89.35,average 86.73,Huaimai 35 is the highest,Jimai 22 is the lowest.The peak viscosity amplitude 598cp-2127cp,the average value of 1273.35cp,Wanke 319 is the highest,Lianmai 6 is the lowest,the Pasting temperature range of 50.28?-83.25?,the average value of 64.1?,Wanke 2918 is the lowest,Zhongmai 4072 is the highest.The water absorption rate of 54.4%-63.9%,the average value of 59.1%,Jimai 22 is the highest,Huaimai 29 is the lowest,stable time amplitude of 2.2min-11.1 min,the average value of 5.04min,Su 4095 is the highest,Huaimai 35 is the lowest.4.The tested materials,noodle total score more than 85 varieties of Annong 0711,Huaimai 29 and Huaimai 33,Jimai 22,Mingmai 1,Wansu 0911,Weilai 0818,Xinmai 26,Su 4095,Su 4129,Zhoumai 28 11,less than 75 varieties of noodle total score there are 4012,Huacheng Lianmai 2 and Shannong 17 3.Among the 30 wheat varieties(lines),there were more than 80 points in the total number of noodles,which showed that most of the wheat varieties planted in Anhui were suitable for making better noodles,and more than 1/3 of them could produce high quality noodles.In this study,Steamed Buns total score more than 85 have 4012,Jimai 22,Huacheng Lianmai 2,Lianmai 6,Anhui,2918,Anhui,Anhui 319,Su 0911,Xinmai 26,Su 4095,Zhoumai 28 and other 10 varieties;Steamed Buns score less than 75 points with Huaimai 35 and Shannong 17;Steamed Buns total score more than 80 varieties of 20.It can be seen that most of the wheat varieties planted in Anhui have better quality of steamed bread,and about 1/3 can produce high quality steamed bread.5.The results of correlation analysis showed that total noodles with peak viscosity,low viscosity,breakdown,the tested materials,according to the national standard(GB/T 17320-2013),with crude protein(dry basis)is more than 14%,the content of wet gluten(14%water base)is more than 30%,stable time is no less than 8min three refers to the subject of strong gluten wheat the night is 4095;the crude protein(dry basis)new wheat 26,4095 and 4129 places places more than 14%varieties;there are 4095 places stability time was 8min varieties.After the viscosity,setback,peak time is highly correlated;noodle palatability and toughness,total score,peak viscosity,low viscosity,breakdown,final viscosity,setback,peak time is highly correlated.It can be seen that starch properties play an important role in the evaluation of noodle quality.Steamed Buns structure and formation time and stability time of dough rheological properties and toughness are closely related;not only formation time and stability time of dough rheological properties are closely related,is closely correlated with the peak viscosity,low viscosity,breakdown,final viscosity,setback,peak time and total starch traits;breakdown and the formation time,stability time and wet gluten content were positively correlated.It can be seen that the quality of steamed bread was affected by both protein and starch properties.