Keywords

Wheat, Pentosan, Variety, Quality

Abstract

19 weak-gluten wheat varieties and 24 strong-gluten varieties were collected from major wheat-producing areas across the country. The pentosan content in wheat grains and the basic quality characteristics of the grains were measured and statistically analyzed. The results showed that there were extremely significant differences in the total pentosan (TP) and water-soluble pentosan (WSP) contents of different types and varieties of wheat grains (P<0.01); the TP and water-insoluble pentosan (WSP) of strong gluten wheat ( The WUP) average value of weak gluten wheat is higher, but the WSP average value of the two is basically the same. A correlation analysis of the pentosan content of grains and their quality characteristics found that the WSP content of strong-gluten wheat grains has a positive correlation with grain protein content, wet gluten content, zel sedimentation value, and dough stability time; the WSP content of weak-gluten wheat grains has a positive correlation There is a negative correlation with grain protein content, wet gluten content, hardness, zel sedimentation value, and formation time. The path analysis results showed that the protein and wet gluten content had a more significant impact on the pentosan content. It was concluded from this study that the quality indicators of strong-gluten and weak-gluten types of wheat have significantly different effects on pentosan content. It is recommended that future research on pentosan be treated differently according to wheat types.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance.  

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