Abstract: Under rain-sheltered proof culture conditions,two wheat cultivars,Jimai 20(strong gluten wheat)and Ningmai 9(weak gluten wheat),were used to study the effects of different soil water(with relative soil moisture 55%-60%,65%-70% and 75%-80%,respectively)on baking quality.The results showed that under 55%-60% relative soil water content treatment condition,the grain protein content was higher than that under the higher soil water content treatments,for both cultivars.Analysis of the correlations showed that grain protein contents,wet gluten contents and sedimentations were all significantly correlated with the baking quality indices,which indicates that grain protein contents,wet gluten contents and sedimentations could be used for evaluating the baking quality of wheat.Between the two cultivars,for Jimai 20(strong gluten wheat),the baking quality of was more sensitive to the soil water conditions,and was the best under 55%-60% soil water content.Whereas,for Ningmai 9(weak gluten wheat),the baking quality was not significantly affected by soil water content.

Key words: Wheat, Soil water, Baking quality

CLC Number: 

• S512.033