Abstract:

The objective is to provide reference for quality breeding of wheat. Ten wheat varieties planted in Huanghua were taken as the test materials. The field records, indoor test and quality analysis were used to study the effect of the main wheat quality and yield traits on the scores of steamed bread and noodles. Noodles and steamed bread were affected by the floury characteristics of wheat flour and dough characteristics, and showed different correlations. Noodles score was significantly correlated with elongation (r=0.63*), positively correlated with the maximum elongation resistance and tensile area (r=0.46, r=0.54), and positively correlated with stable time and formation time. Regression analysis of variation coefficient showed that the formation time played an important role in the scores of steamed bread and noodles. Partial correlation and path analysis showed that yield had the greatest impact on the scores of noodles and steamed bread, and the formation time played an important role in the scores of both steamed bread and noodles. The study indicates that the quality of steamed bread and noodles have overlapped requirements for wheat grains and flour. Therefore, it is feasible to breed superior wheat varieties for both steamed bread and noodles.

Key words: nutritional quality, processing quality, yield traits, noodles score, steamed bread score