| Abstract:To investigate the impact of climate warming on the quality of Jimai series wheat varieties,a medium-gluten wheat cultivar ‘Jimai22’ and a strong-gluten wheat cultivar ‘Jimai229’ were used as experimental materials.The temperature was increased by artificial modulation,with untreated wheat as the control.The effects of warming during the whole growth period on the appearance of grains,physicochemical properties of grain and flour,rheological properties of dough,and pasting properties of flour in the two wheat varieties were studied.The results showed that warming during the whole growth period increased the thousand-grain mass and test mass of ‘Jimai22’ by increasing the grain width,while for ‘Jimai229’,grain width,thousand-grain mass and test mass decreased.Warming treatment decreased the grain moisture and starch content of ‘Jimai22’,but had no significant effect on other physicochemical properties.For ‘Jimai229’,warming treatment decreased starch content and wet gluten content,while increased grain hardness and gluten index,but had no significant effect on grain moisture,protein content and flour whiteness.In addition,warming treatment increased the dough stability time and farinograph quality index,and decreased the weakening degree of both wheat varieties by increasing the gluten content.Warming treatment enhanced the dough extensibility properties of ‘Jimai229’,while had no significant effect of ‘Jimai22’.Moreover,the trough viscosity,peak viscosity,final viscosity and setback value of flour increased significantly by reducing the α-amylase activity of the two wheat varieties under warming treatment.In summary,the effects of warming during the whole growth period on the appearance of grains and physicochemical properties of ‘Jimai22’ and ‘Jimai229’ are inconsistent.However,warming treatment can improve the dough farinograph and pasting properties of the two wheat varieties,leading to improved processing quality.Under the conditions of this test,the physicochemical properties of grain and flour and the dough extensibility properties of ‘Jimai22’ are more stable than those of ‘Jimai229’. |
