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《Acta Tritical Crops》 2002-01
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Investigation on Milling and Baking Quality of Chinese Spring-sown Wheat

ZHANG Yong 1, HE Zhong hu 1,2 , WANG Mei fang 3, ZHOU Gui ying 1, WANG De sen , ZHANG Yan 1 (1. Institute of Crop Breeding and Cultivation, Chinese Academy of Agriculture Sciences (CAAS), Beijing 100081, China; 2. CIMMYT China Office,  
Thirtyeight spring wheat varieties sown in Hohhot in 1999, were used to investigate milling, rheological , and baking properties of Chinese spring wheat. Significant differences were observed for all traits, varieties from Liaoning province and Inner Mongolia perform better quality than those from other Provinces. Protein content and gluten strength were the most important factors determining bread making quality. Flour yield was mainly determined by reduction 1 flour yield. Reduction 2 and break 1 flour yield also contributed to flour yield. Stepwise regression of bread making parameters on quality parameters as independent variables indicated that 99.9% of the variability in loaf volume could be explained by protein content and loaf volume per unit protein content. Variability in bread making quality could be explained by different alleles at 1A and 1D chromosome loci Glu 1 coding for HMW GS. Preliminary evidence suggested that high molecular weight glutenin, grain hardness, protein content, and sedimentation value could be used in selection for bread making quality.
【Fund】: 国家自然科学基金资助项目 (3 993 0 110、3 0 0 60 0 43 )
【CateGory Index】: S512.12
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