| In order to understand the grain quality and bread processing quality of the main strong gluten wheat varieties in Hebei province, and to select the bread wheat varieties with high quality, the grain quality and bread processing quality of nine wheat varieties with strong gluten were detected. The results showed, except for the 1 000-kernel weight, bulk density, grain hardness, flour yield, flour color L* value, flour color b* value, flour whiteness, grain protein content, wet gluten content, gelatinization temperature and water absorption, the coefficient of variation of the indexes tested were more than 10%. It indicated that genetic variation of wheat quality traits is large in the strong gluten wheat varieties in Hebei province. The bread which were made by the wheat varieties of Gaoyou 9415, Jishi 02-1,Gaoyou 2018 and Jinmai 4 reached the national standard. The bread score highly significant positively correlated with wheat tensile curve area and the maximum stretching resistance, and significant positively correlated with development time, stability time, quality index of flour, stretching ratio and stretching resistance. The quality score was significant positively correlated with coherence of bread texture, but was significant negatively correlated with hardness, gumminess, chewing and firmness of bread texture. |
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