Advances in Quality Property

Improvement and Study

of Winter Wheat in China

Yi-min Wei, Guo-quan Zhang, Jinkao Guo, Chenghua Yin,

Jichun Tian, Bujun Wang,…

11th International Gluten Workshop Beijing

1. Introduction In China today, economic and social

development have greatly affected the living standard of consumers, due to industrialization and urbanization of the food industry which has developed rapidly.

In addition, the food industry requires specialization and large scale production with a high standard level (special variety, quantity and quality).

This paper has investigated into the quality properties，especially protein properties， and recent issues of quality wheat production in the main wheat production zone —Yellow-Huai River Zone in China.

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2. Wheat production in China

Wheat is one of the staple crops for food in China, and production yield is 22.08% of all

grain crops’ yields in 2010 taking the third position with 115.181MT among other grain

crops.

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3. Wheat Production in 4 Provinces

of Yellow-huai River Zone

The production yield of 4 provinces in Yellow-huai River Zone is

counted at 58.3% of total production yield in China

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4. Wheat quality property

in Yellow-huai River Zone

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Winter wheat

4.1. Studied area in Yellow-huai River Zone

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Studied area in Yellow-huai River Zone has included 51 districts and 153 counties

in 3 years(2008-2010).

Year Province District County Farming

field State silo

2008

Hena

6 18 162 54

2009 6 18 162 54

2010 6 18 162 52

2008

Hebei

3 9 81 27

2009 3 9 81 27

2010 3 9 81 27

2008

Shandong

6 18 160 49

2009 6 18 162 54

2010 3 9 81 27

2008

Shaanxi

3 9 92 26

2009 3 9 80 27

2010 3 9 81 0

Taotal 4 51 153 1385 424

4.2 Sampling in field and silo

According with work plan, 1385 wheat kernel samples were taken from farming

field and 424 wheat kernel samples from state silo in 2008, 2009 and 2010. 7

Worked on the farming field to harvest 6 m2 (2*3 m2) pro farmer and

interviewed the farmer. 8

4.3. Quality evaluation(1)

Year

Sample from farming field

n

Dough

stability ≥7min

%

Strong wheat

%

2008 495 31.5 8.7

2009 485 21.0 3.5

2010 405 15.3 3.2

Average 22.6 5.1

When strength is assessed according to national standard (GB/T 17892-

1999, Test weight≥770g/L, Protein content≥14.0%, Wet gluten content

≥32.0%, Dough stability≥7min) 5.1% samples from farms always show

as strong wheat. 9

4.3. Quality evaluation(2)

Year

Sample from state silo

n

Dough

stability ≥7min

%

Strong wheat

%

2008 156 9.6 3.8

2009 162 12.3 0.0

2010 106 17.0 0.9

Average 13.0 1.6

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When strength is assessed according to national standard (GB/T 17892-

1999, Test weight≥770g/L, Protein content≥14.0%, Wet gluten content

≥32.0%, Dough stability≥7min) a few samples (1.6% from state silo)

always show as strong wheat.

4.3. Quality evaluation(3)

Year

Samples from farming field (%)

Test

weight

≥770g/L

Protein

content

≥14.0%

Wet

gluten

content

≥32.0%

Dough

stability

≥7min

Strong

wheat

2008 85.5 55.2 45.5 31.5 8.7

2009 79.6 32.2 35.9 21.0 3.5

2010 90.4 53.8 46.4 15.3 3.2

Average 85.0 47.1 42.6 22.6 5.1

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If the strength is assessed only according to dough stability equal to or more as 7min, 22.6 % samples from farming field always show as strong wheat.

4.3. Quality evaluation(4)

Year

Samples from state silo (%)

Test

weight

≥770g/L

Protein

content

≥14.0%

Wet

gluten

content

≥32.0%

Dough

stability

≥7min

Strong

wheat

2008 79.5 51.9 40.4 9.6 1.6

2009 71.6 25.9 35.2 12.3 0.8

2010 94.3 44.3 34.0 17.0 2.4

Average 61.8 40.7 36.5 13.0 1.6

If the strength is assessed only according to dough stability ≥7min, 13.0% samples from state silo always show as strong wheat.

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4.3. Quality evaluation(5) Variety with dough stability

≥7min in average of 3 years

Proportion

of strong wheat sample

n/Total sample %

西农979 Xinong 979 44/74 59.5

郑麦9023 Zhengmai 9023 7/19 36.8

郑麦366 Zhengmai 366 8/16 50.0

师滦02-1 Shiluan 02-1 13/13 100.0

新麦18 Xinmai 18 8/13 61.5

石优17 Shiyou 17 10/11 90.9

泰麦1号 Taimai 1 8/9 88.9

新麦19 Ximai 19 7/9 77.8

丰舞981 Fengwu 981 4/8 50.0

Only 9 varieties with dough stability ≥7min, representing 5.95% of all 153 varieties,

were evaluated as strong wheat variety in 3 years. The strong wheat varieties

Shiluan 02-1, Shiyou 17, Taimai 1 and Ximmai 19 always show good dough stability. 13

Variety

2008-2010 Test

weight

(g/L）

Protein

content

（%）

Wet

gluten

content

（%）

Dough

stability

（min） Sample

Strong

wheat

（%）

西农979 Xinong 44/74 59 787 14.0 28.1 15.7

济南17 Jinan 14/20 70 783 14.0 34.2 10.3

邯7086 Gan 10/19 53 803 13.8 29.9 7.1

郑麦9023 Zhengmai 7/19 37 789 14.2 26.9 8.2

山农12号 Shannong 7/18 39 787 14.2 34.8 8.1

郑麦366 Zhengmai 8/16 50 793 14.6 29.1 10.5

师栾02-1 Shiluan 13/13 100 788 15.1 32.6 20.9

新麦18 Xinmai 8/13 62 798 15.2 31.1 10.2

西农88 Xinong 4/13 31 789 14.4 33.7 7.7

石优17 Shiyou 10/11 91 783 13.6 29.4 10.2

泰麦1号 Taimai 8/9 89 810 13.0 27.9 10.8

新麦19 Xinmai 7/9 78 796 15.2 29.7 8.2

丰舞981 Fengwu 4/8 50 778 13.1 23.7 9.9

4.4 Variety as strong wheat and its quality property (1)

Wet gluten content of variety is a first limited factor while dough stability equal to or

more as 7 min. 14

Variety

2008-2010 Test

weight

(g/L）

Protein

content

（%）

Wet

gluten

content

（%）

Dough

stability

（min） Sample

Strong

wheat

（%）

西农979 Xinong 44/74 59 787 14.0 28.1 15.7

济南17 Jinan 14/20 70 783 14.0 34.2 10.3

邯7086 Gan 10/19 53 803 13.8 29.9 7.1

郑麦9023 Zhengmai 7/19 37 789 14.2 26.9 8.2

山农12号 Shannong 7/18 39 787 14.2 34.8 8.1

郑麦366 Zhengmai 8/16 50 793 14.6 29.1 10.5

师栾02-1 Shiluan 13/13 100 788 15.1 32.6 20.9

新麦18 Xinmai 8/13 62 798 15.2 31.1 10.2

西农88 Xinong 4/13 31 789 14.4 33.7 7.7

石优17 Shiyou 10/11 91 783 13.6 29.4 10.2

泰麦1号 Taimai 8/9 89 810 13.0 27.9 10.8

新麦19 Xinmai 7/9 78 796 15.2 29.7 8.2

丰舞981 Fengwu 4/8 50 778 13.1 23.7 9.9

4.4 Variety as strong wheat and its quality property(2)

Protein content of variety is second limited factor while dough stability equal to or

more as 7 min. 15

Variety

2008-2010 Test

weight

(g/L）

Protein

content

（%）

Wet

gluten

content

（%）

Dough

stability

（min） Sample

Strong

wheat

（%）

济南17 Jinan 14/20 70 783 14.0 34.2 10.3

XXX

XXX

山农12号 Shannong 7/18 39 787 14.2 34.8 8.1

XXX

师栾02-1 Shiluan 13/13 100 788 15.1 32.6 20.9

XXX

西农88 Xinong 4/13 31 789 14.4 33.7 7.7

XXX

XXX

XXX

XXX

4.4 Variety as strong wheat and its quality property(3)

When strength is assessed according to national standard (GB/T 17892-1999) only very few variety in production of 3 years show as strong wheat. What is happened in wheat quality improvement program of China? 16

5. Discussion and summary

When strength is assessed according to national standard (GB/T 17892-1999), a few samples (5.1% from farms, and 1.6% from state silos) always show as strong wheat.

When “strong” means “dough stability more than 7 min”, 22.6% of farm samples and 13.0% of silo samples were assessed as strong.

The quality of samples from state silos were lower than those from farming field. This may be due to mixing of strong and weak samples at the silo.

We consider that wheat flour with dough stability more than 7 min should now be considered suitable for special requirement for food industry and home use.

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5. Discussion and summery

Wet gluten content of variety becomes the first limiting factor when dough stability is more than 7 min.

The issue worthy of discussion is what % of wet gluten content should be reasonable in wheat production, in the food industry, and in the national standard?

Quality wheat production should be basis on a chain, that including:

• Breeding and Variety,

• Cultivation,

• Environment,

• Storage management,

• Flour processing,

• Food making，and

• Consumption behavior.

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Financed by: 1. China Agricultural Research System (CARS-03) Implemented by: 1. Institute of Agro-product Processing Science and

Technology, CAAS, Beijing 2. College of Food Science and Engineering,

Northwest A & F University Yangling, Shaanxi 3. Shijiazhuang Academy of Agricultural and

Forestry, Shijiazhuang, Hebei 4. Henan Institute of Grain Science and Technology,

Hengzhou, Henan 5. Shandong Agri. University, Taian, Shandong 6. Institute of Crop Science, CAAS, Beijing

Acknowlegements

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Thank you for your attention

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