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Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing

Received: 3 November 2022     Accepted: 18 November 2022     Published: 29 November 2022
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Abstract

In order to fully understand the utilization value of the newly bred varieties (lines) in the application of food processing, which bred by the wheat breeding team of Shandong Academy of Agricultural Sciences in the past three years, the physical and chemical quality and food processing characteristics were measured and analyzed. And some new wheat varieties (strains) were selected out with combined or special use of steamed-bread, noodles or bread. Among them, variety Jimai 106 had excellent quality of bread, steamed-bread and noodles, LHSJ 156, Jimai 0435, Jimai 8365 had excellent quality of bread and noodles, and LHSJ 157 and Jimai 55 had excellent quality of bread and steamed-bread. And these varieties (lines) could be used as dual-purpose wheat. While varieties including Jimai 5022, Jimai 40, Jimai 5172, Jimai 108, Jimai 117 and Jimai 379 had excellent bread quality, Jimai 6174 had excellent steamed-bread quality, Jimai 6001, Jimai 899 and Jimai 4277 had excellent noodle quality, and all these varieties (lines) could be used as special wheat. All these provided theoretical support for the development and application of these new high-quality varieties. At the same time, the correlation between the bread neck length and the physical and chemical properties was discussed, as well as its effect on evaluating bread quality. It was believed that the increased neck length could be used as a quantitative index to evaluate bread quality, and could judge the bread quality preliminarily.

Published in International Journal of Applied Agricultural Sciences (Volume 8, Issue 6)
DOI 10.11648/j.ijaas.20220806.17
Page(s) 244-250
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Wheat (Triticum aestivum), Variety, Quality, End Use

References
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Cite This Article
  • APA Style

    Aifeng Liu, Canguo Wang, Donggong Cheng, Jianjun Liu, Jianmin Song, et al. (2022). Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing. International Journal of Applied Agricultural Sciences, 8(6), 244-250. https://doi.org/10.11648/j.ijaas.20220806.17

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    ACS Style

    Aifeng Liu; Canguo Wang; Donggong Cheng; Jianjun Liu; Jianmin Song, et al. Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing. Int. J. Appl. Agric. Sci. 2022, 8(6), 244-250. doi: 10.11648/j.ijaas.20220806.17

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    AMA Style

    Aifeng Liu, Canguo Wang, Donggong Cheng, Jianjun Liu, Jianmin Song, et al. Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing. Int J Appl Agric Sci. 2022;8(6):244-250. doi: 10.11648/j.ijaas.20220806.17

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  • @article{10.11648/j.ijaas.20220806.17,
      author = {Aifeng Liu and Canguo Wang and Donggong Cheng and Jianjun Liu and Jianmin Song and Xinyou Cao and Cheng Liu and Jun Guo and Ran Han and Yan Zi and Faji Li and Shennan Zhai and Xiaolu Wang and Wenjing Xu and Kai Wang and Guang Qi and Wenwen Zhuang and Xin Sun and Guiling Chen and Zexin Xu and Zaidong Yang and Haosheng Li},
      title = {Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing},
      journal = {International Journal of Applied Agricultural Sciences},
      volume = {8},
      number = {6},
      pages = {244-250},
      doi = {10.11648/j.ijaas.20220806.17},
      url = {https://doi.org/10.11648/j.ijaas.20220806.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20220806.17},
      abstract = {In order to fully understand the utilization value of the newly bred varieties (lines) in the application of food processing, which bred by the wheat breeding team of Shandong Academy of Agricultural Sciences in the past three years, the physical and chemical quality and food processing characteristics were measured and analyzed. And some new wheat varieties (strains) were selected out with combined or special use of steamed-bread, noodles or bread. Among them, variety Jimai 106 had excellent quality of bread, steamed-bread and noodles, LHSJ 156, Jimai 0435, Jimai 8365 had excellent quality of bread and noodles, and LHSJ 157 and Jimai 55 had excellent quality of bread and steamed-bread. And these varieties (lines) could be used as dual-purpose wheat. While varieties including Jimai 5022, Jimai 40, Jimai 5172, Jimai 108, Jimai 117 and Jimai 379 had excellent bread quality, Jimai 6174 had excellent steamed-bread quality, Jimai 6001, Jimai 899 and Jimai 4277 had excellent noodle quality, and all these varieties (lines) could be used as special wheat. All these provided theoretical support for the development and application of these new high-quality varieties. At the same time, the correlation between the bread neck length and the physical and chemical properties was discussed, as well as its effect on evaluating bread quality. It was believed that the increased neck length could be used as a quantitative index to evaluate bread quality, and could judge the bread quality preliminarily.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing
    AU  - Aifeng Liu
    AU  - Canguo Wang
    AU  - Donggong Cheng
    AU  - Jianjun Liu
    AU  - Jianmin Song
    AU  - Xinyou Cao
    AU  - Cheng Liu
    AU  - Jun Guo
    AU  - Ran Han
    AU  - Yan Zi
    AU  - Faji Li
    AU  - Shennan Zhai
    AU  - Xiaolu Wang
    AU  - Wenjing Xu
    AU  - Kai Wang
    AU  - Guang Qi
    AU  - Wenwen Zhuang
    AU  - Xin Sun
    AU  - Guiling Chen
    AU  - Zexin Xu
    AU  - Zaidong Yang
    AU  - Haosheng Li
    Y1  - 2022/11/29
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ijaas.20220806.17
    DO  - 10.11648/j.ijaas.20220806.17
    T2  - International Journal of Applied Agricultural Sciences
    JF  - International Journal of Applied Agricultural Sciences
    JO  - International Journal of Applied Agricultural Sciences
    SP  - 244
    EP  - 250
    PB  - Science Publishing Group
    SN  - 2469-7885
    UR  - https://doi.org/10.11648/j.ijaas.20220806.17
    AB  - In order to fully understand the utilization value of the newly bred varieties (lines) in the application of food processing, which bred by the wheat breeding team of Shandong Academy of Agricultural Sciences in the past three years, the physical and chemical quality and food processing characteristics were measured and analyzed. And some new wheat varieties (strains) were selected out with combined or special use of steamed-bread, noodles or bread. Among them, variety Jimai 106 had excellent quality of bread, steamed-bread and noodles, LHSJ 156, Jimai 0435, Jimai 8365 had excellent quality of bread and noodles, and LHSJ 157 and Jimai 55 had excellent quality of bread and steamed-bread. And these varieties (lines) could be used as dual-purpose wheat. While varieties including Jimai 5022, Jimai 40, Jimai 5172, Jimai 108, Jimai 117 and Jimai 379 had excellent bread quality, Jimai 6174 had excellent steamed-bread quality, Jimai 6001, Jimai 899 and Jimai 4277 had excellent noodle quality, and all these varieties (lines) could be used as special wheat. All these provided theoretical support for the development and application of these new high-quality varieties. At the same time, the correlation between the bread neck length and the physical and chemical properties was discussed, as well as its effect on evaluating bread quality. It was believed that the increased neck length could be used as a quantitative index to evaluate bread quality, and could judge the bread quality preliminarily.
    VL  - 8
    IS  - 6
    ER  - 

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Author Information
  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

  • Shandong Luyan Agricultural Seed Co., Ltd., Jinan, China

  • Shandong Luyan Agricultural Seed Co., Ltd., Jinan, China

  • Shandong Luyan Agricultural Seed Co., Ltd., Jinan, China

  • Shandong Luyan Agricultural Seed Co., Ltd., Jinan, China

  • Shandong Luyan Agricultural Seed Co., Ltd., Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences, Key Laboratory of Wheat Biology and Genetics and Breeding in Northern Huang-huai River Plain, Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Wheat and Maize, Shandong Technology Innovation Center of Wheat, Jinan Key Laboratory of Wheat Genetic Improvement, Jinan, China

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