in Chinese, English abstract

Peer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml

Development of soft wheat cultivar is a major breeding objective in the Yangtze and Southwestern Winter Wheat Regions. However, the evaluation method and selection parameters for cookie quality in not available in China, which has become the limiting factor for wheat quality improvement. The objectives of this study were to evaluate the quality performance of newly development soft wheat cultivars and establish quality evaluation system for Chinese soft wheat breeding program. Seventeen soft wheat genotypes were grown at three locations in 2000 - 2001 and 2001 - 2002 seasons in Yangtze and Southwest regions under normal fertilizer application and no nitrogen fertilizer application after sowing. Whole meal and flour protein content, flour yield, as content, parameters of Farinograph, Extensogrph, and Alveograph, solvent retention capacity (SRC), alkaline water retention capacity (AWRC), and cookie quality were recorded according to AACC methods. The results showed that P and P/L of Alveograph, AWRC, sodium carbonate SRC, and sugar SRC were significantly associate with cookie diameter, with r= -0.79, -0.75, -0.78, -0.79 and -0.80, respectively. Farinograph and Extensograph are not recommended for soft wheat quality evaluation. Three cultivars, i.e. Jianmai , Wanmai 19 and Wanmai 48 showed very good cookie quality with cookie diameter above 480mm. The recommended quality traits for good cookie wheat are presented below: SKCS hardness 1-40, seed protein content 9.0% - 11.5%, flour protein content 8.0% - 10.0%, P<40mm, P/L<0.50, W<75x10-4 J of Alveograph, AWRC<59%, water SRC<53%, sodium carbonate SRC<66%, lactic acid SRC<83%, sugar SRC<87%, cookie diameter>480mm.

Global Wheat Program

Chinese

0603

INT2411|INT0368