| Based on the national key project development plan project(task)in the year2016-2017 in Jiangsu,Anhui and Hubei provinces planted 119 samples of wheat varieties and set 6 test points,each point of 13 wheat varieties as test materials,through research on wheat some physicochemical properties,including near infrared Parameters and hardness parameters water content,flour whiteness,moisture content,RVA parameters,farinograph parameters,wet gluten,solvent retention capacity(SRC),whole wheat flour falling number.The weak gluten wheat varieties were screened in accordance with the national standard GB/T 13720-2013.According to the national standard,the 6 test materials are made sheets,fresh noodles,soft Steamed Buns,determination of surface gloss,sensory evaluation of noodles and Steamed Buns,in order to understand some wheat varieties of Jiangsu and Anhui and Hubei area.The quality characteristics and quality of the products,to provide the reference for the use of the area of wheat varieties.The results showed that1.119 planting wheat materials in Jiangsu and Anhui and Hubei area,selected in line with the national quality standard of weak gluten wheat materials for Yangmai 15(Anhui Lujiang point);with less than 12.5% of crude protein content ≤12.5%,wet gluten content≤26% and Zel sedimentation value is less than or equal to 30 ml include Chuanmai 104,Huaimai 32,Yangfumai 4,Yangmai 21 and Yangmai 22;Farinograph parameters with water absorption rate <56% and stability time <3min is Wannong244,Huamai 2566,Yangfumai 5.There is no screening of high quality medium-gluten wheat materials that meet the national standards.The medium-gluten wheat which meet 50<hardness ≤60,12.5%<protein content≤13% include Emai 170(Wuhan),Ningmai 24;water absorption rate and stable time meeting the standards have Emai 18(Zaoyang),Ningmai 21,Guanmai1,Lianmai 7,Zhengmai 7698,Zimai 19.The protein content≥13%,hardness ≥60,water absorption rate≥58% and stable time≥6min include Emai 195(Wuhan),Huamai1168(Zaoyang),Xumai 9158,Zhongyu 1121,Zhen Mai 12.2.One year/multi-location experiment to test the results of variance analysis showed that water SRC,lactic acid SRC,sodium carbonate SRC,sucrose SRC,peak viscosity,breakdown,peaking temperature,flour yield,redness,yellowness,whiteness,smoothness and elasticity,the noodles appearance of 14 quality traits the difference was significant or extremely significant,showed genotype > environment > genotype × environment interaction variance.trough viscosity,final viscosity,setback,peak time,wet gluten content,gluten index,crude protein content,bulk density,Zel sedimentation value,falling number,brightness,surface gloss,noodle color,soft Steamed Buns quality parameters(except eating outside)difference of 21 quality traits were significant or highly significant performance.For the environmental variation >genotype >genotype ×environment interaction variation.3.13 wheat varieties planting in Wuhan,Zaoyang,Fengtai,Lujiang,Yangzhou,Suining six ecological shows that the comprehensive analysis of the stability of protein content and gluten index and other quality traits,the better quality stability varieties include Yangmai 23,Emai 596 and Huaimai 35,the worse one include Jimai 22 and Ningmai 13.4.Wet gluten value determination instrument and the value of the near infrared spectrometer is highly related,that the two methods can be used as one of the ways of determination of wet gluten content;GPI value and formation time,stability time,final viscosity,setback,hardness,wet gluten,sedimentation value,flour yield and the surface gloss,surface firmness,soft noodles Steamed Buns relationship significant flour;gluten index and water absorption rate,peak time,wet gluten content and smoothness,noodle appearance,soft Steamed Buns toughness negative correlation with breakdown and sedimentation value was extremely significant positive correlation.The damaged starch content and flour breakdown,peaking temperature,whiteness,hardness,falling number,wet gluten and dough gloss,noodles apparent correlation;damaged starch content was highly correlated with flour water absorption(r=0.78**,r2=0.61),that the damaged starch is an important factor affecting the determination results of flour water absorption rate. |
