Welcome to Acta Agronomica Sinica，

Acta Agron Sin ›› 2010, Vol. 36 ›› Issue (4): 695-700.doi: 10.3724/SP.J.1006.2010.00695

• RESEARCH ACTIVITIES • Previous Articles     Next Articles

Relationship between Quality Traits of Soft Red Winter Wheat and Cookie Diameter

YAO Jin-Bao1,Edward SOUZA2,MA Hong-Xiang1,ZHANG Ping-Ping1,YAO Guo-Cai1,YANG Xue-Ming1,REN Li-Juan1,ZHANG Peng1   

  1. 1 Institute of AgriculturalBiotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2 USDA/ARS Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, Ohio 44691-4096, USA
  • Received:2009-07-24 Revised:2010-02-08 Online:2010-04-12 Published:2010-03-03

PDF

1193

Cited

13

Abstract:

Fifty-seven soft red winter wheat (Triticum aestivum L.) genotypes including two cultivars released in Jiangsu Province and 55 advanced lines were subjected to quality tests of sixteen parameters, such as solvent retention capacity (SRC) and RVA viscosity parameters. The results showed that there were great variations among wheat genotypes for quality traits and cookie diameter. Significant correlations were observed between cookie diameter and 1000-kernel weight (r = -0.3910, P < 0.01), flour yield (r = 0.5548, P < 0.01), flour protein (r = -0.3032, P < 0.05), flour particle size (r = -0.5667, P < 0.01), water SRC (r = -0.8579, P < 0.01), carbonate SRC (r = -0.8643, P < 0.01), lactic acid SRC (r = -0.6120, P < 0.01), sucrose SRC (r = -0.7566, P < 0.01), breakdown (r = 0.4337, P < 0.01), peak time (r = -0.2702, P < 0.05), and pasting temperature (r = -0.6158, P < 0.01). According to the cluster analysis, the 57 genotypes were classified into three groups and several subgroups. The cookie diameter of the three groups was 16.75, 15.14, and 18.45 cm. A total of nine lines were screened out with higher cookie diameter than Ningmai 9. These lines are recommended in soft wheat breeding program.

Key words: Soft red winter wheat, Solvent retention capacity, RVA viscosity, Cookie diameter

[1]        Nemeth L J, Williams P C, Bushuk W. A comparative study of the quality of soft wheats form Canada, Australia and the United States. Cereal Foods World, 1994, 39: 691–700

[2]        Yamamoto H, Worthington S T, Hou G, Ng P K W. Rheological properties and baking qualities of selected soft wheats in the United States. Cereal Chem, 1996, 73: 215–221

[3]        Gaines C S. Instrumental measurements of the hardness of cookies and crackers. Cereal Foods World, 1991, 36: 989–996

[4]        Souza E, Kruk M, Sunderman D. Association of sugar snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats. Cereal Chem, 1994, 71: 601-605

[5]        Slade L, Levine H. Structure-function relationships of cookie and cracker ingredients. Cereal Chem, 1994, 81: 261–266

[6]        Gaines C S. Collaborative study of methods for solvent retention capacity profiles (AACC method 56-11). Cereal Foods World, 2000, 45: 303–306

[7]        Ni F-Y(倪芳妍), Zhang G-Q(张国权), Li J(李劲), Wei Y-M(魏益民), Zheng J-M(郑建梅). Wheat starch quality and affecting factors on the solvent retention capacity. J Northwest Sci-Tech Univ Agric For (西北农林科技大学学报), 2006, 34(3): 49–54 (in Chinese with English abstract)

[8]        Gao M(高梅), Zhang G-Q(张国权), Ni F-Y(倪芳妍), Luo Q-G(罗勤贵), Wei Y-M(魏益民), Zhang J-S(张继澍). The relationship between micro-SRC value and wheat quality. J Northwest Sci-Tech Univ Agric For (西北农林科技大学学报), 2006, 34(12): 87–91 (in Chinese with English abstract)

[9]        Guttieri M J, Becker C, Souza E J. Sources of variation in the solvent retention capacity test of wheat flour. Crop Sci, 2003, 43: 1628–1633

[10]     Guttieri M J, Becker C, Souza E J. Application of wheat meal solvent retention capacity tests within soft wheat breeding populations. Cereal Chem, 2004, 81: 261–266

[11]     Gaines C S. Prediction of sugar-snap cookie diameter using sucrose solvent retention capacity, milling softness, and flour protein content. Cereal Chem, 2004, 81: 549–552

[12]     Ram S, Singh R P. Solvent retention capacities of Indian wheats and their relationship with cookie-making quality. Cereal Chem, 2004, 81: 128–133

[13]     Zhang Q-J(张岐军), Zhang Y(张艳), He Z-H(何中虎), Pena R J. Relationship between soft wheat quality traits and cookie quality parameters. Acta Agron Sin(作物学报), 2005, 31(9): 1125–1131 (in Chinese with English abstract)

[14]     Luo Q-G(罗勤贵), Zhang N(张娜), Zhang G-Q(张国权). The relationship between solvent retention capacity characteristic of the soft wheat and the quality of cookie. Food Process (粮食加工), 2007, 32(6): 20–24 (in Chinese with English abstract)

[15]     Bettge A D, Morris C F, DeMacon, V L, Kidwell K K. Adaptation of AACC method 56-11, solvent retention capacity, for use as an early generation selection tool for cultivar development. Cereal Chem, 2002, 79: 670–674

[16]     Qian S-H(钱森和), Zhang Y(张艳), Wang D-S(王德森), He Z-H(何中虎), Zhang Q-J(张岐军), Yao D-N(姚大年). Variation of pentosans and solvent retention capacities in wheat genotypes and their relationship with processing quality. Acta Agron Sin (作物学报), 2005, 31(7): 902–907 (in Chinese with English abstract)

[17]     He Z-H(何中虎), Yan Y-M(晏月明), Zhuang Q-S(庄巧生), Zhang Y(张艳), Xia X-C(夏先春), Zhang Y(张勇), Wang D-S(王德森), Xia L-Q(夏兰琴), Hu Y-K(胡英考), Cai M-H(蔡民华), Chen X-M(陈新民), Yan J(阎俊), Zhou Y(周阳). Establishment of quality evaluation system and utilization of molecular methods for the improvement of Chinese wheat quality. Sci Agric Sin (中国农业科学), 2006, 39(6): 1091–1101 (in Chinese with English abstract)

[18]     Zhou M-P(周淼平), Wu H-Y(吴宏亚), Yu G-H(余桂红), Zhang X(张旭), Ma H-X(马鸿翔). Microdetermination of solvent retention capacity in wheat. Jiangsu J Agric Sci (江苏农业学报), 2007, 23(4): 270–275 (in Chinese with English abstract)

[19]     Zhao L(赵莉), Wang M(王敏), Wang J-L(汪建来), Wei W-L(未文良). Differences in solvent retention capacities among wheat cultivars and their relationship to quality traits. J Anhui Agric Sci (安徽农业科学), 2008, 36(21): 8981–8982 (in Chinese with English abstract)

[20]     Chen F(陈锋), Qian S-H(钱森和), Zhang Y(张艳), Xia X-C(夏先春), He Z-H(何中虎). Distribution of puroindoline alleles in Chinese winter wheats and its effect on solvent retention capacity. Sci Agric Sin (中国农业科学), 2005, 38(11): 2173–2181 (in Chinese with English abstract)

[21]     Xia Y-X(夏云祥), Ma C-X(马传喜), Si H-Q(司红起), Qiao Y-Q(乔玉强), He X-F(何贤芳). Effects of genotype, environment and genotype × environment interaction on solvent retention capacity in common wheat. J Triticeae Crops (麦类作物学报), 2008, 28(3): 448–451 (in Chinese with English abstract)

[22]     Yao J-B, Yang X-M, Yao G-C, Zhang Y, Gu Z-Z, Zhou Y-M. Inheritance of Protein Content in Weak Gluten Wheat Cultivars. J Triticeae Crops (麦类作物学报), 2007, 27(6): 1005–1009 (in Chinese with English abstract)
Zhang P-P(张平平), Yao J-B(姚金保), Ma Q(马庆), Ma H-X(马鸿翔). Inheritance of solvent retention capacity in wheat. J Triticeae Crops (麦类作物学报), 2009, 29(5): 793–797 (in Chinese with English abstract)
[1] ZHANG Yong,ZHANG Xiao,GUO Jie,GAO De-Rong,ZHANG Bo-Qiao*. Association Analysis of Solvent Retention Capacity in Soft Wheat [J]. Acta Agron Sin, 2015, 41(02): 251-258.
[2] ZHANG Yong,JIN Yan,ZHANG Bo-Qiao,ZHANG Xiao,XU Liang,XU Yang,CHENG Shun-He,XU Chen-Wu. Solvent Retention Capacities of Varieties from Different Wheat Regions in China [J]. Acta Agron Sin, 2012, 38(11): 2131-2137.
[3] LU Fang-Fang;LU Wei-Ping;LIU Ping;SHEN Xin-Ping;WANG Ji-Feng; LIU Xiao-Bing. Heterosis Analysis of Starch RVA Viscosity in Waxy Corn [J]. Acta Agron Sin, 2006, 32(04): 503-508.
[4] ZHANG Qi-Jun;ZHANG Yan; HE Zhong-Hu; R J Peña. Relationship between Soft Wheat Quality Traits and Cookie Quality Parameters [J]. Acta Agron Sin, 2005, 31(09): 1125-1131.
[5] QIAN Sen-He;ZHANG Yan;WANG De-Sen;HE Zhong-Hu;ZHANG Qi-Jun;YAO Da-Nian. Variation of Pentosans and Solvent Retention Capacities in Wheat Genotypes and Their Relationship with Processing Quality [J]. Acta Agron Sin, 2005, 31(07): 902-907.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Add: No. 80 Xueyuan South Rd, Beijing 100081, P. R. China E-mail: zwxb301@caas.cn
Supported by Beijing Magtech Co.Ltd