Abstract:

This study explored the differences in wheat quality in order to provide theoretical support for wheat quality improvement and wheat processing. Using 23 wheat varieties as experimental materials, the quality of wheat were analyzed by correlation analysis and cluster analysis. Eight quality indexes such as wheat quality, protein content and stability time were measured, and the relationship among eight quality indexes were studied. The results showed that the variation coefficient of dough stability time was the largest, and its value was 60%. The correlation analysis was carried out after the rank correlation treatment, which could reflect the correlation among the parameters. The correlation coefficient between protein content and wet gluten was 0.8, the correlation coefficient between tensile resistance and stability time was 0.85, the correlation coefficient between ductility and wet gluten was 0.68, and the correlation coefficient between stability time and settlement value was 0.67. The wheat varieties were divided into 5 categories after clustering, and the 15^th variety belonged to the first category, the 14^th variety belonged to the second category, the 1^st, 9^th, 16^th, and 10^th varieties belonged to the third category, the 2^nd, 8^th, 5^th, 21^st, 17^th, and 18^th varieties belonged to the fourth category, and the other varieties were in the fifth category.

Key words: wheat, quality, rank correlation, clustering, comprehensive evaluation