Purpose The aim of this study was to know the characterization of quality of new wheat varieties (lines), and to screen the varieties for koji-making.
Method A total of 13 quality characters were estimated in 154 new wheat varieties (lines) in Sichuan by near infrared spectroscopy, while the hardness, protein content, total starch content, amylose and amylopectin content were also determined in 27 lines using grain harkness index tester, Kjeldahls apparatus and starch kits, respectively, compared with the control varieties, Mianyang 15 and Chuanmai 41.
Results There are abundant variations of quality in all materials. The average protein content was 12.48%, the average grain hardness was 55.09, and the grain softness was 179.17. Except the moisture, water absorption and volume weight showed lower coefficient of variation, the other traits showed higher variation. The correlation analysis result indicated that there were significant and extremely significant correlation among difterent traits. All varieties (lines) could be divided into seven groups by cluster analysis. A total of 120 materials, including Mianyang 15 and Chuanmai 41, were clustered into group II, which was considered as medium-weak gluten and soft wheat. The average starch content and amylase content of 27 materials were 55.62% and 22.02%. The different testing methods for grain hardness (r=0.74) and protein content (r=0.88) had significantly positive correlation.
Conclusion Most of new wheat varieties (lines) belonged to medium-weak soft wheat. The control koji-making varieties, Chuanmai 41 and Mianyang 15, also had quality difference. Five lines, including D31, A244, A61, LW16-A124 and A1711, could be used for koji-making based on the similarity of quality. Our results could help to understand the relationship between wheat quality and koji-making quality.
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