Performance of Flour Quality Characters of Wheat Germplasms Introduced from France and Their Mutants
Li Peng
Li Xinhua
Sun Mingzhu
Zhang Fengyun
Cui Zhengyong
Gao Guoqiang
Abstract：Through the comparison between France germplasms and Shandong varieties in the conditions of Jinan, Shandong Province, all of the 7 introduced wheat lines had longer dough development and stable time and higher farinograph quality number ; and 6 of them had higher extension area and maximum resistance to extensibility compared with the main local varieties.The dough development and stable time , farinograph quality number and maximum resistance to extensibility of NSA 99 -0151 were better than those of Jimai 20. The dough stable time, farinograph quality number, extension area and maximum resistance to extensibiligy of Apache were better than those of Jimai 20.Both NSA99 -0151 and Apache had lowere degree of softening compared to Jimai 20.The increase to decrease ratio of the 6 selected early -mature mutants was 3:3 in water absorption, extension area, extension resistance and extensibility compared with their parents respectively .It indicated that in the process of improving France germplasms by induced mutation , it was possible to screen out not only the early -mature mutants inheriting the good quality of parents but also the ones with higher quality.The mutant 2009FS2635 was better than Jimai 20 in quality with the dough stable time as 23.10 mi-nutes, the degree of softening as 8.67 FU and the farinograph quality number as 311.67.
Keywords：France wheatInduced mutationMutant lineQuality characters
Publication Date：2018-05-02
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 24-27 )