摘要
Abstract
This study aimed to keep abreast of quality profiles of commercial wheat varieties and newly authorized ones cultivated in dif-ferent areas of Jiangsu Province,and to evaluate and screen high -quality and high -yielding varieties.To achieve this goal,fifteen wheat varieties (lines)that were commonly grown or introduced during 2014-2015 in Jiangsu Province were assessed in terms of their quality properties(physicochemical properties or dough rheological properties).Results showed that significant differences existed a-mong tested wheat varieties (lines)in quality properties.These varieties differed to the largest extent in dough stability time and devel-opment time;to a lower extent in softening degree,evaluation value,sedimentation value,wet gluten content,and protein content;and to the lowest extent in dough water absorption,flour yield,and volume weight.On the other side,wheat varieties planted in the north of the Huaihe River revealed better quality properties than those in the south of the Huaihe River.Two recently bred wheat varieties(Huaimai 33 and Xumai 32)grown in the north of the Huaihe River met the quality standards of strong gluten wheat,while the wheat variety Ning-mai 13,commonly cultivated in the south of the Huaihe River,reached the standards of weak gluten wheat.In addition,this paper pro-posed strategies for improving wheat quality,for planting quality wheat varieties in ecologically suitable areas,and for developing wheat industry.关键词
小麦/品种/品质性状/优质/改良Key words
Wheat/Variety/Quality properties/High quality/Improvement分类
农业科技
