2024, 32(2):92-99.
Abstract:
Based on varieties, area and distribution of wheat in China, 1 377 newly harvested wheat samples from 12 provinces were collected in 2022. The physio-chemical quality as well as end-use quality evolutions were carried out, and the current quality status of wheat were analyzed. The results showed that the average crude protein content and gluten content of wheat were 13.1% and 29.6%, respectively, and the mean gluten index was 69. Among the rheological parameters of dough, the water absorption of flour was 63.2 mL, and the average stability time was 6.7 min. The mean tensile curve area, elongation and maximum tensile resistance were 75 cm2, 140 mm and 398 EU, respectively. All samples were evaluated for the processing quality of noodles and steamed bread, and samples with strong gluten wheat varieties and wet gluten content ≤25% were evaluated for the processing quality of bread and cake, respectively. The average scores of noodles, steamed bread, bread and cake were 79, 75, 73 and 69 points, respectively. Only 1.7% of the samples met the requirements of “High quality wheat-Strong gluten wheat” (GB/T 17892—1999), while 1.3% of the samples met the requirements of “High quality wheat-Weak gluten wheat” (GB/T 17893—1999). In addition, 44.9%, 31.4% and 2.8% of the samples met the requirements of quality classification, high-quality wheat and high-quality strong gluten wheat in “Quality classification of wheat varieties” (GB/T 17320—2013), respectively, and 56.0% and 3.0% of the samples met the requirements of quality classification and strong gluten hard wheat in “The Grain & Oil Products of China-Wheat” (LS/T 3109—2017), respectively. The results showed that the processing quality of wheat in China was general, and the food quality of steamed food was higher than that of baked food. A few varieties with excellent food processing quality bred were also planted.
