Analysis on the Flour Quality of Wheat Varieties with Different Gluten

[Objective] The purpose was to analyze the farinograph parameters of wheat varieties with different gluten and discuss their differences.[Method] With strong-gluten wheat Wanmai 38,medium-gluten wheat Wanmai 44 and weak-gluten wheat Wanmai 48 as tested varieties,the farinograph parameters of the 3 wheat varieties were determined by applying farinograph.[Result] The water absorption rates of wheat flour from Wanmai 38,Wanmai 44 and Wanmai 48 were 63.2%,55.8% and 55% resp.and among them,that of strong-gluten wheat flour was highest.The dough development time of wheat flour was shortened along with the weakening of its gluten and that of Wanmai 38,Wanmai 44 and Wanmai 48 were 5.8,5.5 and 1.5 min resp.The dough stability time of Wanmai 38,Wanmai 44 and Wanmai 48 were 10.7,7.2 and 3.6 min resp.The dough softening degree of wheat flour was increased along with the weakening of its gluten and that of Wanmai 38,Wanmai 44 and Wanmai 48 were 29,41 and 91 resp.The evaluation values of Wanmai 38,Wanmai 44 and Wanmai 48 were 105,85 and 44 resp.[Conclusion] The farinograph parameters got from this experiment reflected the gluten of tested wheat varieties better and this determination method was worth popularizing and applying.