Effect of Adding Gluten on Dough Farinograph Properties of BNS Hybrid Wheat

Two hybrids derived from the low temperature sensitive male sterile line BNS and two conventional wheats were used as materials to analyze the effect of gluten on dough farinograph properties,so as to provide a theoretical basis for application of gluten in food production and quality improvement in hybrid wheat breeding.The results showed that the water absorption rate,development time,and stability time increased with increase of addition of gluten,while degree of softening decreased.Moreover,the change law of dough farinograph properties was si-milar in hybrid wheat and conventional wheat,and the change trend was similar in materials with similar dough strength.Overall,appropriate addition of gluten could improve wheat dough rheology properties.