Keywords
Dryland, Wheat, Quality Traits, Variation
Abstract
This experiment studies the changes in protein quality of dryland wheat in different regions of China in the past three years. The research results can provide a theoretical basis for wheat variety improvement and food processing. Through 217 samples of winter and spring wheat dryland groups in regional experiments in four countries in my country from 2003 to 2009 The grain protein content, wet gluten content, sedimentation value, stability time and maximum tensile resistance of wheat samples from each regional test variety (line) were analyzed. The results showed that the protein content, wet gluten content and dough stability time of dry land spring wheat were on average higher than For dryland winter wheat, the northeastern spring wheat dryland group has the highest three indicators; according to the stability time, protein content, and wet gluten content, the proportions of strong-gluten and medium-gluten varieties are 12.4% and 30.9% respectively, and weak-gluten wheat varieties only account for 0.5%. Comparison 9 Among the variations among quality index varieties, dough stabilization time is the largest and bulk density is the smallest. The variation in stabilization time is about 10 times more than that of protein and wet gluten content, and the degree of variation of the latter two is similar.
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Original research done by Han Fanxiang, Chang Lei, Chai Shouxi, Yang Changgang, Yang Delong, Cheng Hongbo, Ma Junmin, Pang Lei, Huang Caixia
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