Research On Major Characteristics And Baking Quality Of 30 Wheat Varieties

In this research,30 species of wheat from 4 test points during 2015 to 2016 in Anhui Province industrial technology system have been selected to test and analyzetheir grain quality,dough rheological study properties,pasting properties of flour;the flour were made by mixed wheat according to their species and used to make bread,cakes and biscuits.All data of baking products’ quality characters were recorded.The study reached the following results:1.17 characters including volume weight,near infrared instrument parameters,whiteness,RVA parameters and so on among four test points,all reached significant or extremely significant difference between Genotype,Environment and G X E.The grain quality like protein content are influenced by environment more than genotype.The average volume weight of four test points are all higher than 770g/L,which is 777.7g/L,the average flour yield are all higher than 60.0%,which is 63.4%.The amplitude of variation between environment on volume weight,hardness,protein content and wet gluten content are small.The amplitude of variation between tested species on most near infrared instrument parameters are small,but the zeleny is bigger;the range of hardness is from 56.42 to 69.08,which shows that the volume weigh of tested species are pretty good,and the hardness are most on average;most species are on average,while few of them are good on protein content and wet gluten content.The amplitude of variation between species on five farinograph parameters including water absorption,formation time,stabilization time,soften degree and farinograph quality number are all relatively big,especially water absorption,stabilization time and soften degree.Only Su 4095 meets the requirment of strong gluten cultivar,four of all tested species reach the standard of moderately strong gluten cultivar,three of them are weak gluten cultivar.2.All experimental data of tested species on near infrared instrument parameters,RVA parameters,the white degree parameters and so on,all reached significant or extremely significant difference between others respectively.It showed that variety is the main factor affecting the quality,therefore,strengthening selection and promotion on high quality varieties is the key measure to develop production of high quality wheat.3.Correlation of main quality traits shows that,protein content with wet gluten content and zeleny were extremely significant positive correlation,protein content with dough formation time,stability time and mass index were significant positive correlation,protein content with soften degree has significant negative correlation;Wet gluten content with zeleny,dough formation time and stability time wereextremely significant positive correlated,it was significantly positive when with the powder mass index,wet gluten content with soften degree was significant negative correlation;Water absorption with mass index was significantly positive correlated,it was extremely significant negative correlation with whiteness;Stable time with formation time and mass index were extremely significant positive correlation,it wasextremely significant negative correlation with the soften degree;Peak viscosity and low viscosity,breakdown,final viscosity,rebound value and peak time were extremely significantpositive correlation.4.Among the 30 species(lines)from Anhui Province industrial technology system,Guo M1 and ZHOUMAI 28’s scores are higher than 85 in making bread;there are six species got scores during 80 to 85 in making bread,which is ANNONG 0711,LIANMAI NO.2,SU 4095,WANKE 2918,XINMAI 26 and ZHONGMAI 4072;four of them are lower than 70 points,namely HUAIMAI 29,HUAIMAI 33,MINGMAI NO.1 and GUOMAI NO.8.Which shows that there are little species from ANHUI can be used for making high quality bread.5.Only FUMAI 18 got higher score than 80 in making cakes,nine of them reach 75 points,which are FUMAI 18,XIN 1107,MINGMAI NO.1,ZIMAI 19,WANSU 0722,JIMAI 22,HUAIMAI 33,TAINONG 19 and WANKE 319.The stable time of these nine are from 2.5min to 6 min,the average time is 4.59min.It shows that,it is not strict with the stable time of flour when making cakes,moderately gluten cultivar can also make good cakes.6.Ten of them reach 75 points in making biscuits:SHANNONG 17,HUAIMAI 33,ZHOUMAI 27,WEILAI 0818,WANSU 0911,HUAIMAI 29,LIANMAI NO.6,YIKEMAI 0941,JIMAI 22 and HUAIMAI 35.The range of stable time of these ten are from 2.2min to 5.3min,the average stable time is 3.76min.It shows that,it is more strict with stable time in making biscuits than cakes,weak gluten cultivar can make good biscuits.WANKE 2918,WANSU 0722 and XINMAI 26 are selected because of their high whiteness and brightness.