Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits （HMW-GS） in wheat are important protein subunits, which affect flour quality. To ...Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits （HMW-GS） in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2°, N, 7, 7 ＋ 8, 17 ＋ 18, 22, 2 ＋ 10, 2 ＋ 11, 2＋ 12, 5 ＋ 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations （R^2 〉 0.98）. Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 ＋ 18, 5 ＋ 10, or composition 2°, 17 ＋ 18, 5 ＋ 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 ＋ 10, 2 ＋ 11, and 2 ＋ 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.展开更多
文摘Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits （HMW-GS） in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2°, N, 7, 7 ＋ 8, 17 ＋ 18, 22, 2 ＋ 10, 2 ＋ 11, 2＋ 12, 5 ＋ 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations （R^2 〉 0.98）. Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 ＋ 18, 5 ＋ 10, or composition 2°, 17 ＋ 18, 5 ＋ 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 ＋ 10, 2 ＋ 11, and 2 ＋ 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.
