Investigation of Glutenin and Dough Rheology Traits on Turgidum Wheat Landraces

In order to exploit the gene resources for quality breeding of wheat.The glutenin and farinograph parameters of 27 turgidum landraces were investigated.The results showed that higher variation of these traits had been observed.The means of gluten index,wet gluten,dry gluten and protein content were 63.02 %(23.58 %~99.78 %),41.19%(30.21 %~49.66 %),13.07% and 13.45%(10.11 %~16.06 %),respectively.Higher water absorption,shorter dough development,shorter stability and breakdown time were also observed.The average development and stability time were 3.1 min(1.2 min~7.5 min) and 3.9 min(0.6 min~11.4 min),respectively.Protein content was significant correlation with wet gluten and dry gluten(p0.01),and development time.Furthermore,there was no significant correlation between glutenin and farinograph parameters in trugidum landraces.These results suggested that there might exist some desirable gene resources in turgidum landraces,which were very useful for quality breeding of common wheat.