Abstract:
The major quality items of 32 foreign introduced wheat varieties, which performed well in saline-alkali soils, were evaluated using the technique of path analysis. The results showed that effects of quality items such as sedimentation value, stable time of paste, development time of paste, absorption efficiency and content of crude protein on the volume of bread decreased in turn, and the path coefficient was 0.837, -0.414, 0.387, -0.373, -0.234 and -0.089, respectively. Among quality characters sedimentation affected the bread volume most. The results of single correlation analysis showed that correlations between sedimentation, development time or stable time with the volume of bread were significant, and the correlation coefficient was0.689,0.378 and0.360, respectively. The crude protein content or wet gluten and the volume of bread had little correlation.
Key words:
Foreign wheat,
Bread-making quality,
Path analysis
ZHAO Ting ting, MAO Ren zhao, ZHAO Lian cheng, Kazuyoshi Takeda. Path Analysis among Quality Characters Related to Bread-making of Foreign Introduced Wheat[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2000, 15(S1): 189-193. doi: 10.3321/j.issn:1000-7091.2000.Z1.040.