| In order to understand the grain quality and steamed bread quality of wheat cultivars in Hebei,and to select the wheat varieties which could make high-quality steamed bread,the grain quality and steamed bread quality of 19 wheat varieties with low and medium gluten were detected. The results showed that the genetic variation of wheat quality traits is large in Hebei province except for the indices of bulk density,flour yield,flour color L* value,flour whiteness,grain protein content,gelatinization temperature and water absorption. The average comprehensive score of the steamed bread were 78.4 for the tested 19 varieties,with the range from 67.8 to 85.7,and nine varieties reached the good steamed bread level (80-90),which were Liangxing 66,Shiyou 17,Shixin 828,Liangxin 99,Kemai 1,Yongmai 1,Xingmai 4,Jimai 22,and Jifeng 703,respectively. The steamed bread height was significantly positively correlated with tensile curve area,stretching resistance,P values and W values,and was also significantly positively correlated with stability time. The steamed bread score was significantly positively correlated with and P value and W value. The steamed bread volume was negatively correlated with stability time and quality index of flour,tensile curve area,stretching ratio,stretching resistance,P values,L values and W values. The steamed bread score was significantly negative correlated with steamed bread firmness and hardness,which showed that firmness had a large effect on steamed bread quality. |
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