| In order to understand the grain quality and the adaptability of cooking noodles and steamed bread quality of wheat cultivars in Shanxi,and to select the wheat varieties suitable for making high-quality noodles and steamed bread,the grain quality,noodles and steamed bread quality of 21 wheat cultivars in Shanxi Province in recent five years were detected,with Jinmai 95 as control. The results showed that most of cultivars in Shanxi Province in recent five years are medium-strong gluten wheat,accounting for 63.6%,and the genetic variation of most wheat quality traits is large. There were 15 wheat varieties suitable for noodle processing,accounting for 68.2% of the tested cultivars. The average comprehensive score of the steamed bread was 82.0 for the tested 21 cultivars,ranging from 77.0 to 88.5,and fourteen cultivars reached the good steamed bread level(80-90)；Jinmai 92,Jinmai 47,Yunhan 139-1,Yunhan 805,Jimai 23,Pinyu 8012,Yunhan 618 and Jinmai 101 had the higher sensory scores than Jinmai 95. The sensory total scores of noodles and steamed bread were significantly positively correlated with the development time,stability time,cohesiveness,gumminess and chewiness of texture parameters,but negatively correlated with the softening degree. The main wheat varieties in Shanxi in recent five years have better cooking and processing quality characteristics. |
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