Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

Crop Journal

Zhihua Zhu¹  Guixing Ren²  Sancai Liu²  Xiushi Yang²  Li Wu² 

[1]Faculty of Biotechnology Industry, Chengdu University, Chengdu 610106, China

[2]Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China

关键词: Rheological property;    Flour quality;    Dough;    Genetic improvement;    Wheat;   

DOI  :  doi:10.1016/j.cj.2014.04.001

来源: DOAJ

【 摘 要 】

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time (DT), stability time (ST), and farinograph quality number (FQN) were evaluated, as well as the flour quality traits of protein (PC), wet gluten content (WGC), and sedimentation value (SV). The coefficients of variation of DT (40.5%), ST (58.1%), and FQN (42.4%) were higher than those of PC (9.1%), WGC (10.1%), and SV (15.3%). Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable.

【 授权许可】

Unknown