Correlation Analysis on Quality Characters in Wheat

This study was conducted with 17 genotypes of winter wheat. There were not significant correlations between test weight, protein content and loaf weight, loaf volume, loaf scores, the correlations between wet gluten, dry gluten and farinograph properties were also not significant. It was not necessary to chase test weight and protein content much high when baking quality was principal goal for wheat breeding. Quality breeding should be concentrated on improving the quality of protein and gluten based on certain protein content in the near future. It was closely related between Farinograph properties and baking qualities. The correlations between sendimentation value and most characteristics of nutritional quality and processing quality were significant or highly significant. Sendimentation value was compositive response of quality and amount of gluten and can be regarded as effective method for quality examining.