Development and characterization of wheat–Aegilops kotschyi 1U^(k)(1A)substitution line with positive dough quality parameters

Exploring novel high molecular weight glutenin subunits(HMW-GSs)from wild related species is a strategy to improve wheat processing quality.The objective of the present investigation was to identify the chromosomes of the wheatalien introgression line N124,derived from the hybridization between Triticum aestivum with Aegilops kotschyi,and characterize the effects on quality-related traits.Fluorescence in situ hybridization karyotypes showed that N124 is a disomic 1U^(k)(1A)substitution line.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)and reversedphase high-performance liquid chromatography verified N124 expressed two HMW-GSs of the Ae.kotschyi parent.PacBio RNA sequencing and phylogenetic analysis confirmed that the two HMW-GSs were U^(k)x and U^(k)y.Compared to the wheat parent,the substitution line had no obvious agronomic defects except fewer grains per spike but improved several major quality parameters.It can be served as a donor or bridge material for wheat quality improvement.

Breeding of National Authorized New Wheat Variety Shannong 116 and Supporting Cultivation Technical Measures for High Yield, High Quality and High Efficiency

Shannong 116 is a strong gluten,high yield and multi-resistance wheat variety bred by Shandong Agricultural University,which was approved by the State in 2021 and by Shandong Province in 2022.Shannong 116 combines the excellent characteristics of the female parent(strong gluten,disease resistance and early maturity)and the male parent(high yield,water saving and lodging resistance),with a plant height of 76.9 cm,compact plant type,orderly spike layer and good maturity performance,which is suitable for large-scale promotion and market order planting in Huanghuai wheat area.In this paper,the characteristics of Shannong 116 are analyzed,and cultivation technical measures for high yield,high quality and high efficiency are put forward,in order to provide a technical support for the popularization and application of the variety.

Correlation between Carotenoids Content and Several Quality Traits of Wheat Varieties

A total of 31 wheat varieties（lines） released in different years in Huanghuai Area were selected as materials so as to study the carotenoids content,lipoxygenase activity, and some other quality traits of wholemeal. Results showed that carotenoid content and other quality traits had highly significant differences among varieties. Carotenoids content was significantly positive correlated with watersoluble pentosan and yellowness. Carotenoids content was significantly negative correlated with peak viscosity, hold through, breakdown, final viscosity, unit weight,formation time, and was negative correlated with peak time, protein content and stability time. According to cluster analysis, carotenoid contents in 31 varieties were divided into three major groups： one group had common carotenoid content, which included 19 varieties such as Meng 0318; one group had relatively low carotenoid content, which included 10 varieties such as Luomai23; and the last group had relatively high carotenoid content, which included 2 varieties such as Huaimai22. The average carotenoid contents of the three groups were 1.93, 1.07 and 2.99 mg/kg respectively.

Study on Food-making Quality of Strong-gluten Wheat Varieties from Lime Concretion Black Soil Area in the Huanghuai Wheat Region

In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

The Quality Evaluation of Two Chinese Leading Wheat Varieties in Europe Laboratory

[Objective] The objective was to research the quality evaluation of Chinese wheat variety which analyzed in Europe laboratory, discuss the quality analysis standard of different countries. [Method] Two leading varieties （Yangnong19, Jimai22） of Huanghuai wheat area from China were analyzed in Cra-w （Walloon Agricultural Research Centre）. [Result] Yannong19 corresponds to amuchstronger flour with a far better gluten quality. It could be used for bread making. It could also be used to produce good quality gluten. Jimai22 is not suitable for bread making but would probably be better for noodles production. [Conclusion] Protein results which come from NIR instrument are over estimating the content. This is probably due to the fact that Europe instruments are calibrated with European wheat.

Effect of Application of a Bacteria Inoculant and Wheat Bran on Fermentation Quality of Peanut Vine Ensiled Alone or with Corn Stover

To find an effective method for ensiling peanut vine （PV）, fermentation characteristics and nutritional values of PV silage and the mixture of PV with corn stover （CS） silage in a ratio of 1 ： 1 fresh weight, prepared by adding lactic acid bacteria （LAB）, 10% wheat bran （WB） and LAB＋WB at ensiling were evaluated in 2009 and 2010. The fermentation qualities of PV silage ensiled with the LAB and WB additives were improved compared with those of the control （PV ensiled alone）. However, the pH did not decline to the critical level of 4.2, and the nutritional values of the silage were not protected against losses in the LAB and WB addition silages. Ensiling PV in mixture with CS generated optimal moisture content and buffering capacity （BC） of ensiled materials. After adding the LAB and WB additives to mixture silage, especially adding LAB＋WB, the fermentation qualities and nutritional values of the mixture silage were improved significantly （P〈0.05）, and the Flieg＇s score reached to 99. The result suggested that it is a feasible method to ensile the mixed materials of PV with CS by adding LAB and high concentration of water soluble-carbohydrate materials for providing a good fermentation quality of PV silage.

Qualitative Difference Between HMW-GS 5+10 and 2+12 NILs of Four Spring Wheat Cultivars with High-Quality Genetic Background

To investigate the effect of high molecular weight glutenin subunits (HMW-GS) 5+10 inhigh quality spring wheat, four near-isogenic lines (NILs) developed by 6 consecutivebackcrosses sharing the same genetic background and differing only at the Glu-D1 locusin each pair were employed in this study. The results showed that gluten indexes were allincreased by 3.1-27.7% (P<0.01) after the 5+10 subunits introduced into the fourcultivars. Their stability time was increased by 128, 104, 233 and 36%, where the maximumresistance raised by 130, 56.04, 95.10 and 16.33% in Kefeng6, Longmai20, Longfumai10and Xiaobingmai33, respectively.

Responses of Phosphorus Use Efficiency, Grain Yield, and Quality to Phosphorus Application Amount of Weak-Gluten Wheat

Phosphorus （P） is one of the most widely occurring nutrients for development and growth of wheat. In this study, the effects of P application amount on grain yield, protein content, and phosphorus use efficiency （PUE） were studied by agronomic management of P fertilizer on spring weak-gluten wheat （Triticum aestivum L.） grown under field conditions for 2 yr. The experiments were performed at five levels of P205 application amount, including 0, 72, 108, 144, and 180 kg ha-1. As a result, with increase in P fertilizer, grain yield, and P agricultural efficiency （AEp） increased in a quadratic equitation, but partial factor productivity of P （PFPp） decreased in a logarithmic eq. When 108 kg ha-1 P2Os was applied, the grain yield reached the highest level, but the protein content in gain was lower than 11.5%, a threshold for the protein content to evaluate weak-gluten wheat suitable for production of cake and biscuit. Yangmai 13 and Ningmai 9 could tolerate to higher P level of soils than Yangmai 9 that had more loss in grain yield when P fertilizer was over-applied. AEp had a concomitant relationship with grain yield and was a better descriptor for P use efficiency in the wheat. A high P use efficiency resulted in leaf area index （LAI）, increased chlorophyll content and photosynthetic rate, and stable acid phophatase （APase） activity to accumulate more dry matter after anthesis, which explained that the optimum P fertilizer increased grain yield and improved grain quality of weak-gluten wheat.

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.

Effect of HMW-GS 5+10 on Quality Parameters in Four Leading Wheat Cultivars

HMW-GS 5 + 10 was introduced to four major wheat cultivars Kehan9, Kefeng3, Longmai20 and Kenda4 through 5 or 6 consecutive backcrosses. No significant difference in protein content and dry gluten content was observed between cultivars containing 5 + 10 and 2 + 12 or 3 + 12 (P>0.1). In cultivars containing HMW-GS 5 + 10, the ratio of wet gluten content to dry gluten content was 2. 9 - 5.0% (P<0. 01) lower than the ratio from the cultivars containing 2 + 12 or 3 + 12, the ratio of Zeleny sedimentation volume to dry gluten content was 4. 5 - 13. 4% (P<0.05) higher. The degree of softening in cultivars having 5 + 10 was 15 -25 FU (P<0. 01) lower, while the maximum resistance was 82 - 193 EU (P<0. 05) higher. Backcrosses with biochemical marker assisted selection in the improvement of quality in wheat cultivars was discussed.

Effects of Nitrogen on Grain Yield,Nutritional and Processing Quality of Wheat for Different End Uses

The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdressing N after elongation stage could raise grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong-gluten and medium-gluten wheat, the suitable ratio of basis : tillering : elongation : booting N fertilizer was 3:1:3:3or5:1:2:2 with 180 - 240 kg N ha-1. To produce weak-gluten wheat, the ratio of basis : tillering : elongation N fertilizer should be 7 : 1 : 2 with 180 kg N ha-1 and 240×104 ha-1 seedlings.

Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid Wheat on Wheat Quality Traits

To determine the effect of 6 ＋ 8 and 1.5 ＋ 10 HMW-GS of synthetic hexaploid wheat （SHW） on main quality parameters of wheat, a set of recombinant inbred lines （RILs） derived from the cross between a SHW with N, 6 ＋ 8, 1.5 ＋ 10 HMW-GS and a cultivar Chuanyu 12-1 （CY 12-1） with 1, 7 ＋ 8, 2 ＋ 12 were planted in three environments in 2005 and 2006 and totally 16 quality parameters were tested for each line. Significant differences in all tested quality parameters but flour yield were observed between the two parents. The mean values of the RILs were intermediate to the parents for grain and protein parameters and some farinograph parameters, flour water absorption （FWA）, and farinograph softening （SOF） but beyond parents at dough stability time （DST）, breakdown time （BRT）, quality number （QN）, noodle score （NS）, and loaf volume （LOV）. All of the quality traits, especially in grain hardness （GH）, zeleny sedimentation volume （SED）, and most of farinograph parameters had significant difference between the different HMW-GS components. The effects of different alleles of HMW-GS at same locus （Glu-A1 or Glu-B1 or GIu-D1） on the different quality parameters were also different and affected by the other two loci. For most of parameters tested, 6 ＋ 8 was better than 7 ＋ 8 and there was no difference between 1.5 ＋ 10 and 2 ＋ 12. End-use quality was greatly influenced by components of HMW-GS. The components of 1, 6 ＋ 8, 1.5 ＋ 10 had the highest LOV and bread score （BS） values, whereas the components of 1, 7＋ 8 and 1.5 ＋ 10 had the highest NS values. Noodle score performed a positive linear relationship with falling number （FN） and its relationships to other quality parameters were affected by environments. Loaf volume had a significant negative relationship to SOF and positive associations with most of quality parameters. It could be concluded that HMW-GS 6＋ 8 from SHW had better overall quality characteristics than 7 ＋ 8, whereas the effects of 1.5 ＋ 10 on quality was different in respect to quality parameters and the HMW-GS components. Synthetic hexaploid wheat with subunits 6 ＋ 8 and 1.5 ＋ 10 had the potentials to improve the end-use quality of wheat cultivars.

Study on Nitrogen Distribution in Leaf, Stem and Sheathat Different Layers in Winter Wheat Canopyand Their Influence on Grain Quality

Vertical distribution of nitrogen in wheat canopy, nitrogen remobilization and their influence on grain quality of winter wheat were studied. Two winter wheat cultivars, Jingdong8, a common cultivar, and Zhongyou9507, a high quality cultivar, were selected. Leaf nitrogen showed an obvious decreasing trend from the canopy top to the ground surface for all treatments in growth duration. There was no apparent vertical nitrogen gradient in stem and sheath of Zhongyou9507 compared with Jingdong8. Zhongyou9507 had more nitrogen remobilization from leaf, stem and sheath than Jingdong8 from middle grain filling to waxening, especially the nitrogen remobilization amount in stem and sheath, which was higher than that in Jingdong8 during growth duration. Higher vertical nitrogen gradients in Jingdong8 at anthesis had disadvantages on its grain quality. But higher vertical nitrogen gradients between middle and lower layers of Jingdong8 at grain filling stage enhanced its grain quality. Higher vertical nitrogen gradients in upper layer at anthesis and upper layer leaf and middle layer stem and sheath at grain filling stage had advantages on protein accumulation in grain of Zhongyou9507. There were positive correlations between foliar nitrogen remobilization amount and grain quality at later growth stage for the two cultivars. There was a positive correlation between quality of Jingdong8 and stem and sheath nitrogen remobilization amount from anthesis to early grain filling, and that of Zhongyou9507 emerged from anthesis to early grain filling and from middle grain filling to waxening. Contribution of leaf nitrogen to the quality of Jingdong8 was larger than nitrogen from stem and sheath. High protein content of Zhongyou9507 was attributed to the nitrogen condition in its leaf, stem and sheath. Nitrogen in stem and sheath played a more important role on the grain quality of Zhongyou9507 than on that of Jingdong8.

Identification of QTLs Conferring Agronomic and Quality Traits in Hexaploid Wheat

The availability of elite germplasm resources with high yield and quality potentials is very important for development of cultivars in wheat. Thus, seeking such resources has been the continuous effort of breeder community. In this study, genetic analysis of a novel resource, Triticum spelta line CSCR6, from Australia was made by use of a recombination inbred line （RIL） population of 82 individuals from the cross between CSCR6 and another Australian hexaploid wheat cultivar, Lang. Data of a multiple environmental test was employed to genetically dissect quantitative trait loci （QTL） for agronomic traits such as plant height （PH）, spike length （SL）, spikelet per spike （SPI）, grain number per spike （GNS） and thousand grains weight （TGW） and for quality traits including grain protein content （GPC）, gluten content （GC）, grain hardness （GH）, falling number （FN） and sedimentation value （SV）. A 24 QTLs with additive effects were detected for all the investigated traits, and were located on chromosomes 1B, 1D, 2B, 3A, 3B, 3D, 4B, 5A, 5B, 7A, and 7B, respectively. Some QTLs located on 2B and 4B showed higher explanation of phenotypic variances and were not obviously interacted with environment. A QTL in the marker interval of wPT-5334-wPT-4918 （near the locus barc 0199） on 4B gave the highest contribution ratio of 30.76% on PH, while Qgpc-4B and Qgc-4B gave 13.07 and 14.70% contribution ratio on GPC and GC, respectively. Qph-2B, Qgns-2B, and Qgpc-2B showed 13.36, 10.00, and 10.79% contribution ratio on PH, GNS and GPC, respectively. Also, a QTL on 5A, Qsl- 5A, could explain 25.12% of phenotypic variance on SL. For most of agronomic and quality traits, CSCR6 alleles produced increase effects. The fact that a number of loci affecting the investigated traits were detected in T. spelta line CSCR6 revealed that it could offer a new opportunity for the manipulation of these traits in wheat breeding programs.

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Effects of Nitrogen on N Uptake,Grain Yield and Quality of Medium-Gluten Wheat Yangmai 10

The effects of the basal and top-dressing nitrogen (N) on N uptake and translocation, N utilization efficiency, grain yieldand quality of medium-gluten winter wheat Yangmai 10 were studied from 2000 to 2002. The main results were as follows.Nitrogen content and nitrogen accumulation in plant at maturity increased with the amount of N application. Grain proteincontent and wet gluten content were significantly correlated with applied N. There was a significantly positive correlationbetween nitrogen accumulation before anthesis (NBA) and basal N fertilizer, and between nitrogen accumulation afteranthesis (NAA) and top-dressing N. N accumulated in grains was significantly correlated to NBA, NAA and N translocationfrom vegetative organs after anthesis (NTVA). NBA was significantly correlated with N application, but NAA and NTVAhad a quadratic curve correlation with applied N. N fertilizer use efficiency (NUE) had a quadratic curve correlation withapplied N, and the NUE was high when basal and top-dressing N was equally applied. For the medium-gluten wheatYangmai 10 under the same N application ratio, there was a N-regulating effect when the N application was less than266.55 kg ha-1, a stagnation of yield and quality when N application ranged from 266.55 to 309.08 kg ha-1, and an excessiveN application when the N application rate was greater than 309.08 kg ha-1. Under the conditions of this experiment, theprecise N application is 220-270 kg ha-1 with basal and top-dressing N equally used when a grain yield of more than 6 750kg ha-1, protein content higher than 12%, wet gluten content more than 30% and NUE greater than 40% could be obtained.

Study on the Quality of NILs of Wheat cv. Longfumai 3 Possessing HMW-GS Null and 1 Subunits

To determine the genetic differences between high molecular weigh glutenin subunits （HMW-GS） null and 1. HMW-GS 1 was introduced into Longfumai 3 （N, 7＋8, 5＋10） by 5 consecutive backcrosses with biochemical marker assisted selection. The near isogenic lines （NILs） of HMW-GS null and 1 were obtained and planted in the experimental field of Crop Breeding Institute of Heilongjiang Academy of Agricultural Science in 2004 and 2005. The field experiments were designed using the method of two-line contrast arrangement with four replicates. The result of two years experiment showed that the statistic differences of quality parameters between Longfumai 3 with subunit 1 and with null were not significant in flour protein content, dry gluten content, and water absorption. However the gluten index,＇ Zeleny sedimentation, the ratio of sedimentation/dry gluten, the development time, stability, and the breakdown time in the NIL with 1 subunit were increased by 5.8% （P〈0.01）, 9.3% （P〈0.01）, 8.6% （P=0.01）, 127.3% （P〈0.01）, 79.2% （P〈0.01）, and 53.6% （P〈0.01）, and the ratio of wet gluten/dry gluten and the degree of softening were decreased by 1.7% （P = 0.05） and 16.5% （P = 0.13）, respectively. The impact of the HMW-GS 1 on the gluten strength was highly positive in NILs containing HMW-GS 5 ＋ 10, suggesting that HMW-GS 1 can be an indispensable subunit for breeding strong gluten wheat.

Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time(DT), stability time(ST), and farinograph quality number(FQN)were evaluated, as well as the flour quality traits of protein(PC), wet gluten content(WGC), and sedimentation value(SV). The coefficients of variation of DT(40.5%), ST(58.1%), and FQN(42.4%) were higher than those of PC(9.1%), WGC(10.1%), and SV(15.3%). Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable.