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Chapter 4,051

Association between wheat quality traits and performance of pan bread and dry white Chinese noodle

Yang Jin; Zhang Yan; He ZhongHu; Yan Jun; Wang DeShen; Liu JianJun; Wang MeiFang

Acta Agronomica Sinica 30(8): 739-744

2004

Accession: 004050195
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Improving the processing quality of pan bread and dry white Chinese noodle (DWCN) are the major breeding objectives for the North China Winter Wheat Region. Understanding the association of wheat quality parameters between pan bread and DWCN will contribute to the efficiency of the breeding programme. Eighty-one wheat cultivars and advanced lines, grown in two locations in 2000-2001, were used to study the association between wheat quality traits and compare the performance of pan bread and DWCN. Pan bread and DWCN quality were both affected by grain hardness, protein content, SDS sedimentation value, development time, stability, extension area, and max resistance, but in different direction and degree.

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