Full
Outline
In order to explore the feasibility of using GlutoPeak test (GPT) for rapid evaluation of wheat quality, flour samples of 150 wheat varieties (lines) were tested for the main quality indicators, including GPT indicators, sedimentation, gluten content, and dough rheological properties. The correlations between GPT indicators and other parameters were evaluated. The results showed that among the tested indicators of the wheat flour samples, water absorption had the smallest coefficient of variation (4.69%), while dough development time had the largest coefficient of variation (82.08%). The coefficients of variation for peak maximum time, startup energy, and plateau energy were all above 40%. Correlation analysis showed that there were significant correlations between the GPT indicators and dough rheological properties. The seven GPT indicators included peak maximum time (PMT), brabender units at the maximum (BEM), ante maximum (AM), post maximum (PM), startup energy (A1), plateau energy (A2) and aggregation energy (A3). The PMT showed a highly significant positive correlation with sedimentation and a highly significant negative correlation with wet gluten content, while the BEM, AM, PM and A3 exhibited a highly significant positive correlation with both sedimentation and wet gluten content. The AM, PM and A3 showed a highly significant positive correlation with water absorption and development time. The PMT had a highly significant negative correlation with water absorption, while it showed highly significant positive correlations with development time and stability time. The PMT, AM and PM were significantly positively correlated with stretch area and max resistance. Then, stepwise linear regression models were developed using the GPT indices to predict other parameters. The coefficients of determination were all significant at the 0.01 level, and the GPT indicators had high coefficients of determination (R2>0.6) for other parameters, such as stretch area, max resistance, gluten index, and stability time. A3 can predict sedimentation and wet gluten content, while PMT, AM and PM can predict stability time, stretch area, and gluten index among dough indicators.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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