%0 Journal Article %A Man LI %A Xiao ZHANG %A Datong LIU %A Wei JIANG %A Derong GAO %A Yong ZHANG %T Research on Quality Evaluation Indices of Weak Gluten Wheat %D 2021 %R 10.11869/j.issn.100-8551.2021.09.1979 %J Journal of Nuclear Agricultural Sciences %P 1979-1986 %V 35 %N 9 %X

The purpose of this paper was to confirm the core indices to evaluate the quality of weak gluten wheat, and optimize weak gluten wheat quality evaluation system. In this study, nine weak-gluten wheat cultivars from the region of middle and lower reaches of Yangtze River were used to carry out four-year planting experiments. Quality parameters, including grain protein content, kernel hardness, wet gluten content, gluten index, SDS sedimentation value and solvent retention capacity (SRC), farinograph parameters and alveograph parameters were investigated after harvesting. Cookies were processed in the laboratory and quality parameters such as diameter and thickness were tested. Results indicated that most quality traits of weak gluten wheat were affected by both genotype and environment, and gene effects were greater than environment effects for grain protein content, kernel hardness, SDS sedimentation value, water SRC, sodium carbonate SRC, lactic acid SRC, alveograph parameters, degree of softening, and cookie diameter and thickness. There was no significant difference in protein content, wet gluten content, water absorption, development time, stability time, farinograph quality number among the cultivars tested. Whereas hardness, gluten index, water SRC, sodium carbonate SRC, P value, P/L value and degree of softening showed significant differences among weak gluten wheat varieties(P<0.05), and were significant or extremely significant correlated with cookie quality, which indicated their potential applications as the quality evaluation indices for weak-gluten wheat. It can be concluded from this study that the recommended quality evaluation standards of weak-gluten wheat are: hardness≤25, gluten index≥80%, water SRC≤60%, sodium carbonate SRC≤75%, P value of alveograph≤40mm, L value of alveograph≥95mm, P/L ratio of alveograph≤0.45, 75≤degree of softening≤95.At the same time, results from the cluster analysis showed that Yangmai13, Yangmai9 and Yangmai19 are elite weak-gluten wheat cultivars. The results provided support for weak gluten wheat breeding.

%U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2021.09.1979