Ahstract China is the largest wheat producer in the world and steamed bread and noodles are the most popular wheat products consumed in China .Medium protein content, medium to strong gluten strength and good extensibility will be desirable for producing morth style steamed bread(NSB)under semi-mechanized and mechanized conditions, but weak medium gluten type will be favorable under manual making condition.Gluten strength and extensibility and RVA peak viscosity are more crucial to detemining dry white Chinese noodle(DWCN)quality than protein content. Low ash content and high whiteness are required both for NSB and DWCN .Chinese wheat has comparable protein content , but accompanied with weak gluten strength, thus inferior bread loaf volume and poor noodle quality .The objective of quality improvement in China is to improve gluten strength instead of protein content, while effort should be also allocated to improve milling quality including flour extraction rate, whiteness and dough darkening. A group of varieties showing high yielding potential and good food processing quality have been developed and Chinese government has encouraged the establishment of research institute-production(famers)-milling industry linkage to promote good quality wheat .It is possible to develop varieties conferring good noodle/steamed bread making quality and bread making quality.

Global Wheat Program

English

0111|AL-Wheat Program|AL-ABC Program|R01BOOK|3

Maria del Carmen Nava

INT2411

CIMMYT Staff Publications Collection