Analysis of the quality indices affecting wheat flour whiteness

Chino. 系统研究影响小麦面粉白度的品质指标，对于作物遗传育种筛选高白度优质资源，为工业化面制食品加工提供优质原粮信息具有重要意义。在对黄淮冬麦区56个小麦品种的白度、破损淀粉、黄色素、PPO活性、面团流变学特性、蛋白质品质等指标系统测定的基础上，以基因环境互作软件对影响小麦面粉白度的品质指标进行系统分析。面粉白度与蛋白质含量、破损淀粉含量、吸水率呈极显著负相关（r=-0.488、-0.673、-0.732），与面粉溶涨体积呈极显著正相关（r=0.762），与PPO活性和黄色素含量关系不显著。经过软件分析，筛选出白度高且面粉溶涨体积大的品种有绵阳31、绵阳26、西农2611、陕农757、中原98-68；白度高且破损淀粉少的品种有绵阳25、安农9866、绵阳26、绵阳31、滨麦3号；白度高且吸水率高的品种有绵阳26、滨麦3号、高优511、新麦9-988、绵阳31；白度高且蛋白质含量高的品种有高优511、内乡118、郑麦002、山农664、西杂5号；白度高且谷蛋白含量高的品种有高优511、西农2611、西杂5号、陕农757、中原98-68；白度高且多酚氧化酶活性低的品种有绵阳26、亿高1号、高优511、中原98-68、绵阳25等，这些品种可以作为高白度小麦优质资源。

Inglés. The effects of wheat flour whiteness were very important for selecting high whiteness wheat bread materials, and providing useful information for industrial production. The research was based on the 56 wheat varieties cultivated in the Huanghuai winter wheat zone. It determined the flour whiteness, damaged starch content, yellow pigment, polyphenol oxidase(PPO) activity, dough rheology characteristics, and protein quality indices were determined, then the relationships between these quality indices were analyzed with genotype and genotype-by-environment interaction (GGEbiplot) software. The results showed that the wheat flour whiteness was significant and negatively related to protein content, damaged starch content, and Farinograph water absorption (r=-0.488, -0.673, -0.732 respectively), and positively correlated with flour swelling volume (r=0.762), has no relationship with yellow pigment and PPO activity. With the GGEbiplot software, we selected the varieties such as Mianyang 31, Mianyang 26, Xinong 2611, Shaannong 757, Zhongyuan 9868 as the high wheat flour whiteness and high flour swelling volume varieties; Mianyang 25, Annong 9866, Mianyang 26, Mianyang 31, and Binmai 3 as high wheat flour whiteness and low damaged starch varieties; Mianyang 26, Binmai 3, Gaoyou 511, Xinmai 9-988, Mianyang 31 as the high flour whiteness and high water absorption varieties; Gaoyou 511, Neixiang 118, Zhengmai 002, Shannong 664, Xiza 5 as the high flour whiteness and protein content varieties; Gaoyou 511, Xinong 2611, Xiza 5, Shaanong 757, and Zhongyuan 98-68 as high flour whiteness and insoluble glutenin content varieties; Mianyang 26, Yigao 1, Gaoyou 511, Zhoongyuan 98-68, Mianyang 25 as high flour whiteness and low PPO activity varieties. All of these can be used as the high wheat varieties for different breeding program.