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《Journal of Agricultural University of Hebei》 2002-04
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Studies on the relations between starch properties of wheat flour and baking quality

DU Chao,YANG Xue-ju,LIU Gui-ru,ZHANG Cai-ying, CHANG Wen-suo,GUAN Zheng-jun (College of Agronomy , Agricultural University of Hebei , Baoding 071001,China)  
Amylose content, swelling power,falling number, sedimentation value and agronomic indexes of 245 wheat germplasm samples were determined.The relations between these starch properties, Zeleny sedimentation value and agronomic properties were analyzed.The result indicated that the negative correlation between Zeleny sedimentation value and amylose content was significant,the positive correlation between Zeleny sedimentation value and swelling power was extremely significant,the correlation between Zeleny sedimentation value and falling number was not significant,and correlation between starch characteristics and agronomic properties was not significant.Starch properties could be used as indexes for quality and should be improved in wheat breeding,which won′t hinder the combination of high yield and high quality.
【Fund】: 河北省自然科学基金项目 ( 30 2 334)
【CateGory Index】: S512.103.3
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