Study On Product Quality Of Some Planting Wheat Varieties (Lines) In Anhui Province

In this study,there were a total of 137 samples of 95 exhibition varieties(lines)planted in Tai He County and 42 in Shu Cheng County,Anhui province,in 2016-2017.tudy its grain and flour quality,including hardness,volume weight,grain diameter,single grain weight,wet gluten,falling number,near infrared and farinogragh parameters,RVA and colorimeter parameters and solvent retention capacity so on,equal 30 quality traits.This paper attempts to screen strong or weak gluten varieties planted in Anhui Province according to the national standard.The tested materials were classified according to the national food industry standard and the quality traits of fresh noodles and soft steamed bread,cookies and bread were made.To screen wheat varieties suitable for making fresh noodles,soft steamed bread,cookies and bread according to the national food industry standards,and to analyze the correlation between food quality and grain quality traits.It provides reference for the quality of wheat variety in anhui province.The results are as follows:1.Variety screening.Among the 95 wheat varieties(lines)in Tai He Point,comply with the <GB/T 17320-2013> five major indicators of strong gluten wheat: hardness≥60,crude protein content ≥ 14%,wet gluten content ≥ 30%,water absorption rate ≥ 60%,and stability time≥8.0min,there are 10 wheat varieties,including Zhengyumai 9987,Xinmai 26 and Su 553,etc.There are 11 strong gluten varieties that accord with the three indexes of crude protein content,wet gluten content and stability time,and 15 strong gluten varieties accord with the two indexes of crude protein content and stability time.Failed to comply with <GB/T 17892-1999> weak gluten wheat varieties with two or more indexes of crude protein content and stable time.Among the 42 wheat varieties(lines)in Shu Cheng Point,comply with the <GB/T17320-2013> five major indicators of strong gluten wheat: hardness≥60,crude protein content≥14%,wet gluten content≥30%,water absorption rate≥60%,and stability time≥8.0min,there are 7 strong gluten varieties,including Huaiyumai 1,Ningmai 13 and Zhenmai 10,etc.There were 20 strong gluten varieties with three indexes of crude protein content,stability time and wet gluten content,and 23 strong gluten varieties with two indexes of crude protein content and stability time.Failure to comply with < GB/T17892-1999 > weak gluten wheat crude protein content and stability time of two or more indicators of weak gluten varieties.137 wheat varieties(lines),there are 6 varieties that stability time less than 3 min,including Wanmai 52,Guomai 182,Xuke 129,Bainong 207,Zhongyuan 18 and Wanmai38-96,after 4 varieties of stability time of 2.5 min or less.2.Product material screening.(1)Screening of 66 varieties to make fresh noodles,there are 48 varieties with a score of more than 80,including Luomai 29,Yunong 035,Zhongyu 1123,Guomai 9,Xinmai 26 and Luyuan 502.(2)Screening 0f 42 varieties to make soft steamed bread,there are 22 varieties with a score of more than 80.Among them,4 varieties exceeded the score of the control(American soft White Wheat,SWW),including Longpingmai 968,Xunong 029,Wanmai52 and Yannong 999.(3)Screening 24 wheat varieties to make cookies,there are 4 varieties with a score of more than 80,including Yannong 999,Yujiao 6,Yumai 158 and Weilai 0818.There are no more than SWW scores.(4)Screening 65 wheat varieties to make bread,evaluating its specific volume and texture analyzer parameters.There are 8 varieties with more than 5.00 specific volume of bread,including Lianmai 6,Yanhong 2000,Fengdecunmai 8,Longpingmai 518,Fengdecunmai 5,Yannong 999,Huaimai 30 and Xinmai 26.Among them,the varieties exceeding the bread volume of the control—the golden statue bread flour(5.73)are Huaimai 30(5.86)and Xinmai 26(6.10).3.Special case variety.A special variety,Yannong 999,was found in this study.Its fresh noodle score(85 points),soft steamed bread(91 points),cookie(80 points),bread special volume(5.44).Its grain quality is shown to be the grain hardness is 33,the unit weight is817g/L,protein content is 13.8%,wet gluten content is 27.7%,gluten index is 97,whiteness was 88.63,and the falling number is 378 s,The water absorption is 58.5%,the dough formation time is 9.3min,the dough stability time is 23.5min,the farinogragh quality number is 299,the peak viscosity is 3080 cp,the low valley viscosity is 2448 cp,the breakdown is 632 cp,the final viscosity is 3797 cp,the setback is 1349 cp,the peak time is6.64 min,the gelatinization temperature is 72.50,W SRC is 50.6%,SC SRC is 69%.The LA SRC is 102.4%,the S SRC is 117.9%,and the GPI value is 0.55.4.The correlation between product quality and some grain and flour quality traits.The total score of fresh noodles is positively correlated with farinograph quality number,peak viscosity,trough viscosity,final viscosity,setback value and flour brightness L value,which indicated that the RVA parameters of flour played an important role in the quality evaluation of fresh noodles.The sensory score of soft steamed bread is positively correlated with wet gluten and protein content,and negatively correlated with setback value.The total score of cookies is positively correlated with breakdown value and flour redness,and negatively correlated with development time.There are significant or extremely significant positive correlations between bread special volume and LA SRC,GPI,development time,farinograph quality number,flour redness,gluten index and protein content.There was a significant negative correlation with SC SRC.