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

1. 11th International Gluten Workshop Beijing
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,…

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.
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3. 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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4. 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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5. 4. Wheat quality property
in Yellow-huai River Zone
Winter wheat
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6. 4.1. Studied area in Yellow-huai
River Zone
Studied area in Yellow-huai River Zone has included 51 districts and 153 counties
in 3 years(2008-2010). 6

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 424
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.
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8. Worked on the farming field to harvest 6 m2 (2*3 m2) pro farmer and
interviewed the farmer. 8

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 5.1
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

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 1.6
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.
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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 5.1
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. 11

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.
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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 50.0
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.
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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 9.9
Wet gluten content of variety is a first limited factor while dough stability equal to or
more as 7 min. 14

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 9.9
Protein content of variety is second limited factor while dough stability equal to or
more as 7 min. 15

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
XXX
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

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.
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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.
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19. Acknowlegements
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
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20. Thank you for your attention
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