Changes in Physicochemical Properties of Wheat Varieties with Different Gluten Strength Under Mixed Planting and Their Effects on Bread and Noodle Quality

doi:10.11924/j.issn.1000-6850.casb2024-0234

Abstract

Abstract:

To explore the effects of mixed planting of different gluten strength wheat varieties on quality characteristics and yield traits, 'Jimai 44' and 'Jimai 23' were used as materials for field mixed sowing. The quality characteristics, food processing quality, and yield-related traits were studied. The results showed that the grain protein content of mixed culture exceeded 15.0% and was significantly higher than that of monoculture of 'Jimai 23' (T₂₃). The wet gluten content, gluten index and dry gluten value were all higher than the lower value of monoculture. The development time, stability time, degree of softening and farinograph quality index were all significantly better than that of T₂₃. The water absorption exceeded 63.0% and was higher than that of monoculture of 'Jimai 44' (T₄₄), both reaching the level of strong gluten. The color, texture and crumb structure of bread core, the increased neck length and total score were not significantly different from T₄₄, but were significantly better than T₂₃. The appearance, hardness, viscoelasticity, smoothness and total score of noodles were not significantly different from those of monoculture, and taste was similar to that of T₄₄, but the color was significantly different from that of T₄₄. The qualities of both bread and noodles reached an excellent level. At the same time, the changes of yield traits such as maximum total number of stems, number of spikes per hectare, heading ratio and grain weight of plot were all higher than those of monoculture. In summary, the reasonable mixed culture of 'Jimai 44' and 'Jimai 23' at a ratio of 60-70 to 40-30 not only improved the quality characteristics and food processing properties but also increased the yield. The results could provide the scientific and technnological support for the production of special end-use flour by reasonable mixed planting.

Key words: wheat, planting, ratio, physicochemical property, bread, noodle, quality, yield trait, mixed planting of different wheat

FAN Hua, CHENG Dungong, LIU Jianjun, LIU Aifeng. Changes in Physicochemical Properties of Wheat Varieties with Different Gluten Strength Under Mixed Planting and Their Effects on Bread and Noodle Quality[J]. Chinese Agricultural Science Bulletin, 2025, 41(6): 148-152.

Figures/Tables 4

References 30

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处理	比例（济麦44:济麦23）	籽粒蛋白质含量/%
T23	0:100	14.20b
T1	60:40	15.17a
T2	70:30	15.40a
T44	100:0	15.35a

处理	比例（济麦44:济麦23）	籽粒蛋白质含量/%
T23	0:100	14.20b
T1	60:40	15.17a
T2	70:30	15.40a
T44	100:0	15.35a

处理	比例（济麦44:济麦23）	湿面筋含量/%	面筋指数/%	干面筋值/g
T23	0:100	30.94a	78.34b	10.88a
T1	60:40	28.71b	96.38a	10.43ab
T2	70:30	28.82b	97.33a	10.53a
T44	100:0	25.90c	99.05a	9.82b

处理	比例（济麦44:济麦23）	湿面筋含量/%	面筋指数/%	干面筋值/g
T23	0:100	30.94a	78.34b	10.88a
T1	60:40	28.71b	96.38a	10.43ab
T2	70:30	28.82b	97.33a	10.53a
T44	100:0	25.90c	99.05a	9.82b

处理	比例（济麦44:济麦23）	形成时间/min	吸水率/%	稳定时间/min	弱化度/%	粉质质量指数(FQN)
T23	0:100	6.54c	65.85a	10.73c	47.50a	131.50c
T1	60:40	17.01b	63.80b	33.99b	16.33c	368.33b
T2	70:30	26.04a	63.3bc	36.66b	24.67bc	400.33b
T44	100:0	31.19a	62.53c	41.22a	25.67bc	445.33a