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The whiteness (WI) of wheat flour and its products is a key indicator influencing the commercial quality of wheat. Using 94 wheat varieties as experimental materials, the differences in flour WI and its products among different varieties and their influencing factors were investigated. The results showed significant differences in WI among wheat varieties, while the correlation analysis of flour and fresh noodle sheet color from the same material showed the same performance. Flour WI was highly significantly negatively correlated with grain hardness, grain protein content, wet gluten content, dough development time, and stability time; significantly negatively correlated with trough viscosity, final viscosity, and setback value; and positively correlated with gluten index, breakdown, and pasting temperature. Grain hardness, grain protein content, sedimentation value, pasting temperature, and breakdown accounted for 80.9% of the variation in flour WI. Gluten index, sedimentation value, pasting temperature, and breakdown had significant positive effects on flour WI, while grain protein content and grain hardness exerted significant negative effects. The negative correlation between flour WI and hardness was the strongest (r = -0.83), indicating that hardness is the key factor affecting wheat WI and color. The WI and color of flour and fresh noodle sheets from soft wheat were generally higher than those from hard wheat. The distribution frequencies of variation loci of quality-related genes, namely Pinb-D1b, Pina-D1b, Ppo-A1b, Ppo-D1a, TaPod-A1b, Lox-B1a, Psy-A1b, Psy-B1a/b, Psy-D1a, TaPds-B1b, TaZds-A1a, and TaLyc-B1b, were 54.7%, 2.2%, 21.3%, 3.9%, 8.0%, 0.0%, 0.0%, 98.9%, 96.6%, 78.5%, 5.3%, and 53.8%, respectively. Thirteen high-WI soft wheat varieties, such as Yangmai 15, Yangmai 25, Chuanmai 93, Mianmai 902, and Yangmai 45, and high-WI hard wheat varieties, such as Zhoumai 36, Huaimai 33, Yangfumai 15, and Ningmaizi 218, were screened. The WI of high-WI soft wheat varieties was higher than that of hard wheat, and the ratio of superior color gene allelic variations in these varieties was higher than that of the overall materials. By strengthening the utilization of elite parents while emphasizing the pyramiding of superior color genes and the screening of related phenotypes, the WI and color of wheat varieties can be gradually improved.
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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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