Noodle Quality Consistency and Affecting Factors for Wheat Cultivar Jimai 20

Wheat samples of newly released high quality cultivar Jimai 20 collected in 2005-2006 cropping season and from 24 sites in Shandong province and Tianjin city were used to evaluate quality traits,including milling quality,dough property,starch viscosity,noodle sheet color stability,and cooked noodle quality,and to quantify protein fractions by the reversed-phase high-performance liquid chromatography(RP-HPLC) and the size-exclusion high-performance liquid chromatography(SE-HPLC) methods.Results indicate that Jimai 20 performs outstanding and consistent noodle quality: bright white color with good stability,moderate firmness and good viscoelasticity.Wheat kernel hardness,polyphenol oxidase(PPO) activity,several parameters of dough property and starch viscosity exhibit relatively large variation as determined by coefficients of variation across locations,but they have little effect on noodle quality.Noodle quality across environments is mainly affected by test weight and protein content.Test weight is significantly and positively correlative with brightness(L*) of flour,cooked fresh noodle,noodle sheet 0h and 24 h,with r 0.53(P0.01) and 0.69,0.64,0.78(P0.001),respectively.Test weight is significantly and positively correlative with noodle firmness and flavor,with r 0.45(P0.05) and 0.55(P0.01),respectively.Flour protein content is significantly and negatively correlative with brightness(L*) of flour,noodle sheet 0h and 24 h,with r-0.68,-0.69(P0.001) and-0.60(P0.01),respectively.Flour protein content is significantly and negatively correlative with noodle flavor,total score and firmness,with r0.47,-0.46(P0.05) and-0.60(P0.01),respectively.Although protein content has a negative effect on noodle quality,protein quality only shows small effect on noodle quality.For Jimai 20,milling quality indexes,such as protein content and test weight,are the main factors affecting noodle quality across environments.