| Twenty six seed or flour quality characteristics and Chinese northern style steamed bread quality parameters of 42 wheat cultivars grown in the southern region of Yellow and Huai Valleys were examined to study the general level and the diversity of the seed or flour quality traits and Chinese northern style steam bread quality parameters and to determine wheat cultivars for good quality steam bread. The results were as follows: The average value of total scores for steam bread quality was 75.8;Ten cultivars, 24% of the ones tested, having been classified with over 80 by total score, were conferred as good quality steam bread wheat cultivars; The range of genetic differences between wheat cultivars in each seed quality traits except starch content, lightness, whiteness and specific volume was very large; Wheat cultivars of Zhengyumai 029, Zhoumai 19, Yumai 34, Zhoumai 16, Zhou 99133, Yunong 035, Luo 4518, Yanzhan 4110, Fengwu 981 and Huapei 5 were suitable for good quality steam bread. Therefore, the average level of steam bread making quality of wheat cultivars grown in the southern region of Yellow and Huai Valleys in China was good, with great genetic diversity in steam bread making quality traits, indicating that the genetic improving potential for steam bread is powerful. |
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