Effect of waxy wheat flour blends on staling of bread;

The differences of various waxy wheat lines flour quality

Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour;

The RVA experiment (rapid viscosity analysis) was carried out for detecting the protein, starch and amylose contents in grain samples of glutinous wheat Zhongnuo 1 as well as common wheat Yumai 47 (non-completely glutinous wheat), Wen 6 and Australian high quality wheat Gamenya for making noodle.

Twelve varieties and five waxy wheat lines were screened with these two markers, and the results are in agreement with those from Wx subunits SDS- PAGE.

Hybridization was made between waxy wheat cultivar ‘Nuomai 1’ and spring wheat cultivar ‘Abbondanza’ which is popularized in Qinghai region.

When the wheat lacking all the 3subunits, the amylase content in the wheat endosperm are nearly null and we call it whole waxy wheat.

Though the values among waxy wheat lines were not wide,falling number of waxy wheat flour were dramatically lower than partial-waxy and non-waxy wheat with 64-77 s.

4 lines of partial waxy wheat with 1 or 2 Waxy protein subunit deficiency and 2 lines of waxy wheat with all Waxy protein subunit deficiency were used to study their grain traits and dough rheological characteristics in farinogram,mixogram,extensogram and dough stickiness;Jimai 19 was used as control.