| To investigate the processing quality of wheat varieties bred in various periods in Henan province,176 varieties cultivated since 1980 were collected and grown for measuring their quality features. Data of near infrared spectrometer,SDS sedimentation value,Farinograph and Mixograph showed that flour protein content ranged from 7.53% to 15.34% with an average of 12.02%,and wet gluten ranged from 26.70% to 46.00% with an average of 33.28%,and SDS sedimentation value ranged from 6.66 to 31.05 mL with an average of 18.99 mL,and dough stability time ranged from 1.00 to 29.90 min with an average of 4.63 min. Of these wheat varieties,63 varieties were weak dough samples (stability time ≤ 2.5 min),80 varieties were medium dough (2.5 min < stability time <7.0 min) ,and only 33 varieties were strong dough (7.0 min ≤ stability time). The average dough stability time of varieties released during 1980 to 2002,2003 to 2008 and 2009 to 2014 were 4.35,4.41 and 5.73 min,respectively,while that of samples released in 2015 and 2016,and samples being tested in Henan province was 3.95 min. These data revealed that the varieties released in Henan province have weak or medium dough quality,but the more varieties with good quality have been released since 2000. Through pedigree analysis,most varieties with good quality were the progenies of Xiaoyan 6 and its sib-lines,indicating that Xiaoyan 6 and its sib-lines were the donor of dough quality traits in Henan wheat varieties. Moreover,positive linear relationships between Mixograph parameters,e.g. peak time,peak value,and tail width,and Farinograph parameters,e.g. dough development time,dough stability time and Farinograph quality number,were detected,indicating that Mixograph can be used to measure the dough quality. The result demonstrated that wheat breeding for good quality has been speed up and dough quality was improved greatly,along with the requirement of dough quality,and Xiaoyan 6 and its sib-lines were backbone parents for quality breeding in Henan. |
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