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11th International Gluten Workshop BeijingAdvances in Quality PropertyImprovement and Studyof Winter Wheat in ChinaYi-min ...
1. Introduction In China today, economic and social  development have greatly affected the living standard  of consumers,...
2. Wheat production in ChinaWheat is one of the staple crops for food in China, and production yield is 22.08% of allgrain...
3. Wheat Production in 4 Provinces    of Yellow-huai River ZoneThe production yield of 4 provinces in Yellow-huai River Zo...
4. Wheat quality propertyin Yellow-huai River ZoneWinter wheat                            5
4.1. Studied area in Yellow-huai River ZoneStudied area in Yellow-huai River Zone has included 51 districts and 153 counti...
4.2 Sampling in field and silo                                                      Farming    Year      Province      Dis...
Worked on the farming field to harvest 6 m2 (2*3 m2) pro farmer andinterviewed the farmer.                                ...
4.3. Quality evaluation(1)                            Sample from farming field    Year                              Dough...
4.3. Quality evaluation(2)                            Sample from state silo    Year                              Dough   ...
4.3. Quality evaluation(3)                         Samples from farming field (%)                                         ...
4.3. Quality evaluation(4)                           Samples from state silo (%)                                          ...
4.3. Quality evaluation(5)    Variety with dough stability                      Proportion   ≥7min in average of 3 years  ...
4.4 Variety as strong wheat          and its quality property (1)                            2008-2010                    ...
4.4 Variety as strong wheat           and its quality property(2)                           2008-2010                     ...
4.4 Variety as strong wheat          and its quality property(3)                       2008-2010                          ...
5. Discussion and summary When strength is            The quality of samples  assessed according to        from state si...
5. Discussion and summery Wet gluten content of         Quality wheat  variety becomes the            production should ...
AcknowlegementsFinanced by:1. China Agricultural Research System (CARS-03)Implemented by:1. Institute of Agro-product Proc...
Thank you for your attention                               20
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Advances in Quality Property Improvement and Study of Winter Wheat in China

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International Gluten Workshop, 11th; Beijing (China); 12-15 Aug 2012

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Advances in Quality Property Improvement and Study of Winter Wheat in China

  1. 1. 11th International Gluten Workshop BeijingAdvances in Quality PropertyImprovement and Studyof Winter Wheat in ChinaYi-min Wei, Guo-quan Zhang, Jinkao Guo, Chenghua Yin,Jichun Tian, Bujun Wang,…
  2. 2. 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. 2
  3. 3. 2. Wheat production in ChinaWheat is one of the staple crops for food in China, and production yield is 22.08% of allgrain crops’ yields in 2010 taking the third position with 115.181MT among other graincrops. 3
  4. 4. 3. Wheat Production in 4 Provinces of Yellow-huai River ZoneThe production yield of 4 provinces in Yellow-huai River Zone iscounted at 58.3% of total production yield in China 4
  5. 5. 4. Wheat quality propertyin Yellow-huai River ZoneWinter wheat 5
  6. 6. 4.1. Studied area in Yellow-huai River ZoneStudied area in Yellow-huai River Zone has included 51 districts and 153 countiesin 3 years(2008-2010). 6
  7. 7. 4.2 Sampling in field and silo Farming Year Province District County State silo field 2008 6 18 162 54 2009 Hena 6 18 162 54 2010 6 18 162 52 2008 3 9 81 27 2009 Hebei 3 9 81 27 2010 3 9 81 27 2008 6 18 160 49 2009 Shandong 6 18 162 54 2010 3 9 81 27 2008 3 9 92 26 2009 Shaanxi 3 9 80 27 2010 3 9 81 0 Taotal 4 51 153 1385 424According with work plan, 1385 wheat kernel samples were taken from farmingfield and 424 wheat kernel samples from state silo in 2008, 2009 and 2010. 7
  8. 8. Worked on the farming field to harvest 6 m2 (2*3 m2) pro farmer andinterviewed the farmer. 8
  9. 9. 4.3. Quality evaluation(1) Sample from farming field Year Dough Strong wheat n stability ≥7min % % 2008 495 31.5 8.7 2009 485 21.0 3.5 2010 405 15.3 3.2 Average 22.6 5.1When 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 showas strong wheat. 9
  10. 10. 4.3. Quality evaluation(2) Sample from state silo Year Dough Strong wheat n stability ≥7min % % 2008 156 9.6 3.8 2009 162 12.3 0.0 2010 106 17.0 0.9 Average 13.0 1.6When 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. 10
  11. 11. 4.3. Quality evaluation(3) Samples from farming field (%) Wet Year Test Protein Dough gluten Strong weight content stability content wheat ≥770g/L ≥14.0% ≥7min ≥32.0% 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 5.1If the strength is assessed only according to dough stability equal to ormore as 7min, 22.6 % samples from farming field always show as strongwheat. 11
  12. 12. 4.3. Quality evaluation(4) Samples from state silo (%) Wet Year Test Protein Dough gluten Strong weight content stability content wheat ≥770g/L ≥14.0% ≥7min ≥32.0% 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. 12
  13. 13. 4.3. Quality evaluation(5) Variety with dough stability Proportion ≥7min in average of 3 years 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 50.0Only 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 varietiesShiluan 02-1, Shiyou 17, Taimai 1 and Ximmai 19 always show good dough stability. 13
  14. 14. 4.4 Variety as strong wheat and its quality property (1) 2008-2010 Wet Test Protein Dough Strong gluten Variety weight content stability Sample wheat content (g/L) (%) (min) (%) (%)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 9.9Wet gluten content of variety is a first limited factor while dough stability equal to ormore as 7 min. 14
  15. 15. 4.4 Variety as strong wheat and its quality property(2) 2008-2010 Wet Test Protein Dough Strong gluten Variety weight content stability Sample wheat content (g/L) (%) (min) (%) (%)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 9.9Protein content of variety is second limited factor while dough stability equal to ormore as 7 min. 15
  16. 16. 4.4 Variety as strong wheat and its quality property(3) 2008-2010 Wet Test Protein Dough Strong gluten Variety weight content stability Sample wheat content (g/L) (%) (min) (%) (%) 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 XXXWhen 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
  17. 17. 5. Discussion and summary When strength is  The quality of samples assessed according to from state silos were national standard (GB/T lower than those from 17892-1999), a few farming field. This may samples (5.1% from be due to mixing of farms, and 1.6% from strong and weak samples state silos) always show at the silo. as strong wheat.  We consider that wheat When “strong” means flour with dough stability “dough stability more more than 7 min should than 7 min”, 22.6% of now be considered farm samples and 13.0% suitable for special of silo samples were requirement for food assessed as strong. industry and home use. 17
  18. 18. 5. Discussion and summery Wet gluten content of  Quality wheat variety becomes the production should be first limiting factor when basis on a chain, that dough stability is more including: than 7 min. • Breeding and Variety, The issue worthy of • Cultivation, discussion is what % of • Environment, wet gluten content should be reasonable in • Storage management, wheat production, in the • Flour processing, food industry, and in the • Food making,and national standard? • Consumption behavior. 18
  19. 19. AcknowlegementsFinanced by:1. China Agricultural Research System (CARS-03)Implemented by:1. Institute of Agro-product Processing Science and Technology, CAAS, Beijing2. College of Food Science and Engineering, Northwest A & F University Yangling, Shaanxi3. Shijiazhuang Academy of Agricultural and Forestry, Shijiazhuang, Hebei4. Henan Institute of Grain Science and Technology, Hengzhou, Henan5. Shandong Agri. University, Taian, Shandong6. Institute of Crop Science, CAAS, Beijing 19
  20. 20. Thank you for your attention 20

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