Abstract: The research have studied the effects of different genotype and environment on bread baking quality and dough rheologieal parameters Wheat samples of high quality cuhivar Zhengmai 366 collected from 34 different sites in Henan province and 15 popularized wheat varieties of different quality type were selected for study of the relation between early generation selection characters,dough rheological parameters and bread baking quality.The results indicated that the environmental effect on wheat quality mainly showed in the change of protein quantity；loaf volume was not only affected by protein quantity but also by the protein quality；much attention should be paid to the degree of softening in Farinograph,and the W value was the most important parameter in Alveograph.Therefore quality selection in early generation for different genotype was effective.both quantity and quality of the protein were important to the bread baking quality.

Key words: Wheat, Dough rheological parameters, Baking quality, Early generation selection

CLC Number: 

• S12.03