The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

doi:10.1016/S1671-2927(11)60179-X

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (11): 1792-1800.DOI: 10.1016/S1671-2927(11)60179-X

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

ZHANG Yan, YE Yi-li, LIU Jian-jun, XIAO Yong-gui, SUN Qi-xin , HE Zhong-hu

1.College of Agriculture and Biotechnology, China Agricultural University
2.Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences
3.Crop Research Institute, Shandong Academy of Agricultural Science
4.CIMMYT China Office/Chinese Academy of Agricultural Sciences

收稿日期:2011-02-17 出版日期:2011-11-01 发布日期:2011-11-07
通讯作者: Correspondence HE Zhong-hu, Professor, Tel/Fax: +86-10-82108547, E-mail: zhhecaas@163.com
作者简介:ZHANG Yan, Associate Professor, Tel: +86-10-82108741, E-mail: zhycaas@yahoo.com.cn
基金资助:
The study was supported by an international collaboration project on wheat improvement from the Ministry of Agriculture of China (2006GR).

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

ZHANG Yan, YE Yi-li, LIU Jian-jun, XIAO Yong-gui, SUN Qi-xin , HE Zhong-hu

1.College of Agriculture and Biotechnology, China Agricultural University
2.Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences
3.Crop Research Institute, Shandong Academy of Agricultural Science
4.CIMMYT China Office/Chinese Academy of Agricultural Sciences

Received:2011-02-17 Online:2011-11-01 Published:2011-11-07
Contact: Correspondence HE Zhong-hu, Professor, Tel/Fax: +86-10-82108547, E-mail: zhhecaas@163.com
About author:ZHANG Yan, Associate Professor, Tel: +86-10-82108741, E-mail: zhycaas@yahoo.com.cn
Supported by:
The study was supported by an international collaboration project on wheat improvement from the Ministry of Agriculture of China (2006GR).

摘要/Abstract

摘要： Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L* value of raw dumpling sheets. L* value at 0 and 2 h after sheeting were significantly influenced by protein content (r=-0.46 and -0.52, P<0.01) and total starch content (r=0.55 and 0.57, P<0.01), respectively. Flour yellow pigment was significantly corrected with a* (r=-0.67 and -0.62, P<0.01) and b* (r=0.87 and 0.84, P<0.01) value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index (MTI, r=-0.55, P<0.01) were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 (P<0.01). The positive relationships between peak viscosity (r=0.51, P<0.01), breakdown (r=0.54, P<0.01), and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement.

关键词: Triticum aestivum, protein content, gluten strength, starch pasting properties, raw dumpling

Abstract: Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L* value of raw dumpling sheets. L* value at 0 and 2 h after sheeting were significantly influenced by protein content (r=-0.46 and -0.52, P<0.01) and total starch content (r=0.55 and 0.57, P<0.01), respectively. Flour yellow pigment was significantly corrected with a* (r=-0.67 and -0.62, P<0.01) and b* (r=0.87 and 0.84, P<0.01) value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index (MTI, r=-0.55, P<0.01) were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 (P<0.01). The positive relationships between peak viscosity (r=0.51, P<0.01), breakdown (r=0.54, P<0.01), and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement.

Key words: Triticum aestivum, protein content, gluten strength, starch pasting properties, raw dumpling

ZHANG Yan, YE Yi-li, LIU Jian-jun, XIAO Yong-gui, SUN Qi-xin , HE Zhong-hu. The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars [J]. Journal of Integrative Agriculture, 2011, 10(11): 1792-1800.

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The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

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