Analysis on Quality Status of New Wheat Varieties(Lines)Selected in Shandong During the Period of 12th Five -Year

doi:10.14083/j.issn.1001-4942.2016.10.003

Abstract：To understand the qualities of 979 new bred wheat varieties (lines)in Shandong,their quality characteristics of grain,flour and dough were analyzed by 5 trial groups,including high fertility preliminary tri-al,high fertility regional trial,high fertility production trial,dry land regional trial and dry land production tri-al,from 2011 to 2015.The results showed that for the new varieties (lines)in 5 groups,the average bulk densities were all over 770 g/L,the average hardness indexes were all above 64.0,the average grain protein content was 13.27% ~14.91%,the variation range of average wet gluten content was 32.92% ~36.84%,the average water absorption of flour was over 60.0%,the average dough development time was longer than 3.60 minutes,the average dough stability time was longer than 3.99 minutes and the average whiteness was below 77.0.The quality traits of varieties (lines)in high fertility groups were better than that in dry land groups. The coefficient variation of dough stability time was significantly higher than that of the other quality traits of varieties (lines)in 5 groups.The quality of varieties (lines)showed great difference between different years. In the year 2012 -2013,the grain protein content was better than the other traits.In the year 2013 -2014, the bulk density,hardness index,wet gluten content,flour water absorption and dough stability time were bet-ter.The varieties (lines),whose bulk density,wet gluten content,grain protein content and flour water ab-sorption singly got up to the national strong -gluten standard,were about 60%.The varieties (lines),whose dough stability time were up to the national standard,were only 10.11%.Only 41 varieties (lines)got up to the national standard of 5 evaluating indicators at the same time.The wheat quality improvement should still focus on the protein and gluten qualities,flour color mainly whiteness and the coordination and improvement of quality and yield during the period of 13th Five -Year.