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《Shandong Agricultural Sciences》 2002-02
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Study on flour whiteness and its correlated factors of wheat commercial varieties

LIU Jian-jun 1,HE Zhong-hu 2,JIANG Shan-tao 3,ZHU Lian-xian 4,WU Xiang-yun 1,ZHAO Zhen-dong 1 (1 Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China; 2 Institute of Crop Breeding and Cultivation, Chinese Acade  
Flour whiteness of 104 wheat varieties (lines) planted in two locations in two years was investigated The results showed that climate factors, soil condition, management and genotype all significantly affect wheat flour whiteness, but the effect of genotype on wheat flour whiteness is the most important, and flour whiteness of wheat varieties can be improved by genetic improvement Flour whiteness has significant negative correlation with grain hardness, flour water absorption, protein content and gluten content, while it has no relationship with protein(gluten) quality The average flour whiteness and the variation of 104 wheat varieties are 74 8% and 54 8%-82 2% respectively Most varieties with high flour whiteness are soft wheat with poor gluten strength, and there are few varieties with both high flour whiteness and strong gluten strength
【CateGory Index】: TS211
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