Abstract: Starch physiochemical properties and noodle quality of 294 cultivars and advanced lines originated from 11 major wheat growing provinces and municipalities of China and 29 cultivars introduced from other countries were analyzed. Results showed that Chinese cultivars varied more widely in amylose content, had lower flour swelling power and equivalent starch pasting properties, but their noodle quality were relative good in whole (average score 85.27) compared with cultivars from other countries. Amylose content, flour swelling power and peak viscosity correlated to noodle quality closely, as well as amylopectin content and other pasting parameters except for pasting tempreture. Flour swelling power and many pasting parameters correlated to amylose content and the ratio between amylose and amylopectin content significantly, which suggested that amylose and amylopectin were the physiological bases of their effect on chemical properties and noodle quality. Small coefficient of variation induced from analyzed parameters of Chinese cultivars and few cultivars with prominent starch physiochemical properties and noodle quality indicated the lack of germplasm with good noodle quality. Therefore, it is necessary to enlarge germplasm introduced abroad and innovate new germplasm in order to breed more cultivars with good noodle quality as soon as possible.

Key words: wheat, starch physiochemical property, noodle quality