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High yield and high quality are two important aspects of today's wheat breeding target. The former is the root of breeding, while the latter is the inevitable requirement that accompanies the development of the national economy and the improvement of people’s living standards. According to reports, in the past two decades, With several changes of varieties, wheat production has doubled, but the quality of new varieties is not very good. This is also a reason why some high-yield wheat varieties are difficult to promote in large areas in recent years. The fall value is an important nutrient for wheat flour, and the fall value meter is very accurate in determining the fall value.
The most important index of wheat nutritional quality is protein content. From the results of this experiment, protein content and wet gluten content, lysine content, ash content, plumpness, keratinocyte rate, powder extraction rate and sedimentation value are all significant or extremely Significantly positive correlation, which is consistent with relevant reports at home and abroad. The correlation coefficient of protein content with flour extraction rate and wet gluten content is 0.510` and. .911.', Powder extraction rate is an important indicator of milling quality, gluten is mainly composed of alcohol-soluble protein, gluten content and texture directly affect the quality of food technology, apparently, protein content not only represents the nutritional quality, but also There is also a close relationship with processing quality.
The fall value meter found that the contradiction between yield and quality was also reflected in the number of grains per spike, which means that the number of grains per panicle and the yield per plant were consistent with the quality traits. The partial correlation coefficients between protein content and panicles per plant, grains per panicle, and 1000-grain weight were -0.449, -0.646, and -0.066, respectively. Only the partial correlation coefficient between the protein content and the number of grains per panicle reached a significant level. It is further illustrated that, under the conditions of this experiment, the number of grains per panicle is an important factor for high yield, and the quality tends to decrease with the increase of the number of grains per panicle.
The most important index of wheat nutritional quality is protein content. From the results of this experiment, protein content and wet gluten content, lysine content, ash content, plumpness, keratinocyte rate, powder extraction rate and sedimentation value are all significant or extremely Significantly positive correlation, which is consistent with relevant reports at home and abroad. The correlation coefficient of protein content with flour extraction rate and wet gluten content is 0.510` and. .911.', Powder extraction rate is an important indicator of milling quality, gluten is mainly composed of alcohol-soluble protein, gluten content and texture directly affect the quality of food technology, apparently, protein content not only represents the nutritional quality, but also There is also a close relationship with processing quality.
The fall value meter found that the contradiction between yield and quality was also reflected in the number of grains per spike, which means that the number of grains per panicle and the yield per plant were consistent with the quality traits. The partial correlation coefficients between protein content and panicles per plant, grains per panicle, and 1000-grain weight were -0.449, -0.646, and -0.066, respectively. Only the partial correlation coefficient between the protein content and the number of grains per panicle reached a significant level. It is further illustrated that, under the conditions of this experiment, the number of grains per panicle is an important factor for high yield, and the quality tends to decrease with the increase of the number of grains per panicle.
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