Studies on Noodle-making Quality Traits of Some Wheat Cultivars Popularized in Yellow-huai Wheat Region of China

doi:10.7668/hbnxb.2009.05.047

Abstract

Abstract: Twenty-six quality parameters of seed,flour and noodle in 42 wheat cultivars grown in the southern region of Yellow and Huai Valleys were examined for studying the expression level and the genetic diversity of noodle-making quality parameters so as to determine the superior wheat cultivars for quality noodle.The results showed that,in the 42 cultivars evaluated,the average score of noodle quality was 75.3 and the maximal score was 89.The variation range of single parameter for seed,flour and noodlewas very different among the 42 wheat cultivars,with extensive genetic diversity,indicat ing that there was a certain potent iality to improve the noodle quality of wheat cultivars in the southern region of Yellow andHuai Valleys in China.Huapei 5,Zhoumai 18,Zhoumai 13 and Handan 6172 were the superior wheat cultivars for quality noodle.

Key words: Wheat, Noodle-making quality, Yellow and Huai Valleys in China

CLC Number:

S512.1

KANG Ming-hui, HUANG Feng, WANG Shi-jie, HAI Yan, YIN Gui-hong, HAN Yu-lin. Studies on Noodle-making Quality Traits of Some Wheat Cultivars Popularized in Yellow-huai Wheat Region of China[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2009, 24(5): 222-225. doi: 10.7668/hbnxb.2009.05.047.

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