Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China

This study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic cultivars with high pan bread quality, were planted Gaoyi of Hebei province and Jining of Shandong province in the 2013–2014 and 2014–2015 cropping seasons to investigate Farinograph and Extensograph parameters, pan bread and steamed bread qualities, and their associations with the quantity of protein fractions. Most cultivars were characterized with strong gluten and Farinograph stability > 7 min. Large variations were observed in gluten strength and processing qualities of pan bread and steamed bread. Five cultivars, CA0493, Shiluan 02-1, 12-Pin-404, Xinmai 26, and Karl, had good pan bread quality. Shiluan 02-1 and Karl also had good steamed bread quality, suggesting that they can be used in quality breeding with dual purposes. Extensograph parameters, especially extensibility, play an important role in determining pan bread quality of strong-gluten wheat. SDS-unextractable polymeric protein content is an efficient parameter to screen pan bread quality because of its positive correlations with gluten and pan bread qualities (P < 0.05).

Bibliographic Details

Main Authors:	Dehui Zhao, Yong Zhang, Desen Wang, Huang Ling, Xinmin Chen, Yonggui Xiao, Yan Jun, Zhang, Y., He Zhonghu
Format:	Article biblioteca
Language:	English
Published:	Institute of Crop Sciences 2018
Subjects:	AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, Quality Characteristics, Pan Bread Quality, Steamed Bread Quality, BREAD, TRITICUM AESTIVUM,
Online Access:	https://hdl.handle.net/10883/19891
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