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Understanding the relationship between wheat flour quality traits and dumpling quality parameters is crucial for genetic improvement of wheat dumpling quality. Twenty-four leading wheat cultivars and lines from Yellow and Huai River Valleys Facultative Wheat Region were used to investigate the effects of wheat flour protein content, ash content, farinograph and rapid viscosity analyzer (RVA) parameters on color and dumpling sheet quality. The results showed that flour quality traits had more important effect on the color of raw dumpling sheets than the cooked ones, and there was a highly negative correlation between ash content and brightness (L* value) for 24h raw dumpling sheets (r=-0.53), and a negative correlation was observed between protein content and brightness (L* value) for 0h raw dumpling sheets (r=-0.46). Development time and breakdown were significantly and positively associated with redness (a* value) for 0h raw dumpling sheets (r=0.49 and 0.47), and final viscosity was significantly and negatively associated with redness (a* value) for 0h raw dumpling sheets (r=-0.43). Water absorption was significantly and positively associated with yellowness (b* value) for 24h raw dumpling sheets (r=0.49), and a highly negative correlation was observed between mixing tolerance and yellowness (b* value) for 24h raw dumpling sheets (r=-0.75). Farinograph adn RVA parameters showed significant effects on dumpling sheet sensory performance, and there were highly negative correlations between mixing tolerance and dumpling sheet appearance and flavor (r=-0.64 adn -0.61), and negative correlations between mixing tolerance with dumpling sheet springness and total score (r=-0.42 and -0.49). A negative correlation was observed between development time and dumpling sheet hardness (r=-0.41). There was a highly negative correlation between RVA setback and dumpling sheet springness (r=-0.57), and positive correlations between peka viscosity and dumpling sheet springness and smoothness (r=0.42 and 0.41). Breakdown was significantly and positively associated with dumpling sheet smoothenss (r=0.43). It was sugested that wheat flour with relatively low protein content, ash content, mixing tolerance, development time, and setback, and relatively high final viscosity and breakdown will be suitable for making excellent dumplings.

Global Wheat Program

Text in Chinese

INT2411