| With the change in people's consumption structure, the bread market has developed rapidly, but the production and supply of high-quality strong gluten wheat in China are insufficient, with significant quality differences. However, hard wheat in the United States has good processing performance and stable quality, and excellent milling and baking characteristics. Studying the interannual variation characteristics and correlation between quality indicators of hard red winter wheat and hard red spring wheat from the United States can provide reference for the research and development of strong gluten wheat grain quality in China.In this paper, we summarized the quality data of hard red winter wheat and hard red spring wheat released by American Wheat Association from 1999 to 2021, analyzed the relationship between the two types of wheat quality indices, and discussed the suitability of American hard wheat quality to the existing strong gluten wheat standards in China. The results showed that compared with hard red winter wheat, hard red spring wheat had higher protein content, stronger gluten strength, greater dough quality such as dough development time and stability time, better baking quality, and greater grain and flour quality stability than hard red winter wheat. By benchmarking against Chinas strong gluten wheat standards, it can be found that the compliance rate of hard red spring wheat is higher than that of hard red winter wheat, with a particularly significant difference in protein content and wet gluten compliance rate. Taking the current production status of strong gluten wheat in China and the compliance rate of American hard wheat standards for strong gluten wheat in China into account, the protein content can be adjusted to >14.5%, the wet gluten content to >32.0%, the stability time to >10 minutes, and the unit weight and hardness to be greater than 760 g·L-1 and 65, respectively. The correlation analysis of the quality indicators of hard red spring wheat showed that the stretching area is significantly negatively correlated with the bread baking water absorption, but significantly positively correlated with the bread volume, which can be used to predict the quality of strong gluten wheat bread. The the stretching area standard is suggested to be set to 105 cm2. |
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