The researchers collected six thousand
three hundred and thirty-nine samples of six hundred and thirty-seven wheat
cultivar from ten regions as materials and analyzed them for eight traits from
2006 to 2014 to clarify the variation of wheat quality in different wheat
producing regions and years.
The results show that:
1. In general, Chinese wheat has relatively high protein content
(average: 13.94%) and medium wet gluten content (30.4%), but the protein
quality is quite low with an average precipitation index of 32.1 mL and an
average stability time of 5.8 min, which is lower than that of U.S. hard red winter
wheat
2. There is a skew distribution of wheat quality among the years. Based
on the quality type, the proportion of cultivars with strong gluten and weak
gluten is decreased, while the proportion of cultivars with medium gluten is
increased in recent years
3. The wheat qualities are significantly different among the wheat
growth regions: the protein content of wheat cultivars in Northeast, North and
Northwest spring wheat region, northern part of the North China growth region,
northern part of the Huang-Huai region and southern part of the Huang-Huai
region is higher than that in the Yangtze river region and the Sichuan Basin
and Yunnan-Guizhou plateau; the protein quality in the six regions because of
the change of different quality types of cultivars in recent years
The results indicate that the quality of
Chinese wheat is slightly decreased in years and performs in medium level, and
the number of cultivars with strong gluten in north regions and with weak
gluten in the Yangtze river region and Sichuan basin and Yunnan-Guizhou plateau
are decreased, which reflected the facts of the extension of high-yield
cultivars rather than high-quality cultivars.
*Report delivered by Hu Xuexu, Zhou
Guiying, Wu Lina, Sun Lijuan, Lu Wei, Wang Shuang, Yang Xiulan, Zhang Huijie
and Wang Bujun from the Laboratory of Quality and Safety Risk Assessment for
Cereal Products (Beijing) of Ministry of Agriculture.
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