| In order to find out wheat germplasm with high flour whiteness and good quality, the flour whiteness of 1248 wheat varieties or lines was investigated, and the grain and flour qualities such as grain hardness index, starch RVA (rapid viscosity analyzer) gelatinization characteristics, and dough mixing property of wheat germplasm with flour whiteness value over 80 were analyzed. One hundred and ninety five wheat varieties or lines with flour whiteness value over 80 were selected, and their grain hardness index ranged in 15～77. Starch RVA gelatinization characteristics such as peak viscosity, breakdown, revive value, gelatinization temperature and final viscosity of those materials were determined and ranged in 1030～3407 cP, 629～1522 cP, 5～1546 cP, 65.3～88.2 ℃, and 755～3 870 cP, respectively. The dough development time, declination angle and sedimentation value of those materials ranges ranged in 1.3～4.2 min, 3～35 degree, and 21～58.7 mL, respectively; The study also showed that the flour whiteness becomes higher when the carotenoid content in wheat flour is less, and the flour whiteness can not be raised only by lengthening the storage time of flour. The results showed that the wheat germplasm selected is of great significance in breeding high flour whiteness and medium-strong gluten wheat variety to meet people's dietary preference and health security. |
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