| The quality traits of Ningmai 9 and its 116 derivate lines were evaluated, including milling quality, protein content, solvent retention capacity (SRC), alveograph parameters, and sugar-snap cookie diameter (AACC 10-50D) to find more weak gluten wheat cultivars and advanced lines with great processing quality.The results showed that there were large variations among its derivate lines on quality traits. Soft derivate lines presented better quality traits than hard lines. Alveograph P, water SRC, sodium carbonate SRC, and sucrose SRC were significantly correlated with cookie diameter among all derivate lines, especially among soft derivate lines, with the correlation coefficients of -0.42 (P＜0.05), -0.40 (P＜0.05), -0.60 (P＜0.001), and -0.45 (P＜0.05), respectively.In the tested materials,Ningmai9 was characterized with lower protein content, lower SRC, weak gluten strength, high flour yield, and the maximum cookie diameter. The cookie diameters of 13 derivate lines were more than 48.0 cm, and five of them were more than 48.6 cm. Because of the great parental quality of weak gluten, they were beneficial for selective breeding. |
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