| In order to clarify the major quality traits of strong gluten wheat for bread and noodle making , the major quality indicators of gluten quality and starch characteristics of 32 spring wheat varieties(lines), including Ax2*/Bx7+By8 or By9/Dx5+Dy10/ wx-B1b genes, were analyzed in this study. The results showed that the average values of gluten index, energy, extensibility, maximum resistance, pasting temperature, peak viscosity, and peak temperature of the tested cultivars and lines were 94.4%, 122 cm2, 146 mm, 654 EU, 63.7 ℃, 1 125 BU, and 87.4 ℃, respectively.All of the values reached the good-quality standards. Products of four newly-released varieties were evaluated in this study. The results showed that the average score of bread, noodle, and dumpling wrapper were 84.3, 86.2, and 84.3, respectively. All of them were good wheat varieties for bread-making and noodle-making. No significant correlation was found between the starch viscosity characteristics and all of gluten indicies and extensograph parameters. Gluten quality and starch properties of wheat can be improved synchronously. Ax2*/Bx7+By8 or By9/Dx5+Dy10/ wx-B1b was one of the high-quality gene pyramiding type for strong gluten wheat with good bread and noodle quality, which can be used in quality improvement. In this study, Long 19-9859, Long 19-9876, Long 19-9878, Long 18H2305, Longmengmai 9030, Longmai 77, Longmai 86, and Longmai 94 were excellent wheat varieties(lines) for bread-making and noodle-making. |
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