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

Authors: YAO, JIN-BAO - Jiangsu Academy Agricultural Sciences; Souza, Edward; MA, HONG-XIANG - Jiangsu Academy Agricultural Sciences; ZHANG, PING-PING - Jiangsu Academy Agricultural Sciences; YAO, GUO-CAIL - Jiangsu Academy Agricultural Sciences; YANG, XUE-MING - Jiangsu Academy Agricultural Sciences; REN, LI-JUAN - Jiangsu Academy Agricultural Sciences; ZHANG, PENG - Jiangsu Academy Agricultural Sciences

Submitted to: Acta Agronomica Sinica
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/11/2009
Publication Date: 3/1/2010
Citation: Yao, J., Souza, E.J., Ma, H., Zhang, P., Yao, G., Yang, X., Ren, L., Zhang, P. 2010. Relationship between Quality Traits of Soft Red Winter Wheat and Cookie Diameter. Acta Agronomica Sinica. 36(4):1-6.

Interpretive Summary: Traditional soft wheat cultivars in China were developed for grain yield but typically not for baked products that require low water absorption. We apply standard soft wheat evaluation methods to soft Chinese wheats and determined that only a few are suitable for western style cookies and crackers. Formulations using Chinese wheat cultivars should use approximately 2 to 3% more water than for products made with US soft wheat cultivars.

Technical 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.