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The Variation and Stability Analysis of Wheat Dough Stability Time
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Agricultural Sciences i n China 2007 6 ( 2 ) 143-149
ScienceDirect
February 2007
The Variation and Stability Analysis of Wheat Dough Stability Time TIAN Ji-chun, HU Rui-bo, DENG Zhi-ying and WANG Yan-xun Key I d m r u t o r j of Crop Biology of Shundung Province/Group u,f Quulity Wheat Breeding, Shundotlg Agriculrurul University, 7uiun 271018, P.K. China
Abstract Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars (varieties) obtained from Shandong Province, China, which were grown at nine different locations for three successive years. The results showed that the coefficient of variation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction (AMMI) analysis indicated that there were significant interactions for the dough stability time between the varieties, the growth locations, and the years. The genotype effect was the most noticeable, followed by the interaction of the genotype and the environment. The environmental effect was the least significant. The interactions between the varieties and the locations differ considerably, however, each cultivar (variety) apparently has a specific adaptability to the growth location. Therefore, for the successful commercial scale production of the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meet the desired requirements for the dough mixing stability time are important.
Key words: Chinese wheat (Ttiticum aestivum), dough stability time, genotype and environment, stability analysis
INTRODUCTION Dough, which has rheological characteristics such as viscosity and elasticity, is prepared by mixing proper amount of wheat flour and water. The rheological characteristics of the dough are usually studied using the farinograph and mixograph. In general, the farinograph stability time is affected by material flour wet gluten, protein content, protein compositions, the type of high molecular weight glutenin subunits (HMW-GS), and so on. In addition, it is significantly correlated with the processing quality such as bread making and steamed bread making (Johansson et al. 1999; Zhu et
al. 2001; Wang et al. 1997), indicating that the dough stability time is one of the important quality indexes for classifying wheat and determining their end use. It is known that the stability time of bread-making flour was determined to be 122 1.5 min in some countries such as USA and Canada. According to GB/T17982-1999 of China (The State Administrition of Grain Reserve, Ministry of Agriculture of China 1999), the stability time of the first-class strong gluten wheat is longer than or equal to 10 min; and wheats having stability time longer than or equal to 7 min were considered to be second-class strong gluten, whereas wheat having stability time shorter than 1.5 min were considered to be weak gluten wheat. But the dough stability time was
T h i s paper is translated from Its Chincsc v e n i o n in Scienria Agriculturu Sinica Correspondence TIAN JI-chun, E-mail: [email protected] cn; DENG Zhi-ying, E-mail: [email protected]
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unstable in production (Zhang et al. 2002; Zhao et at. 2002; He et al. 2002). For example, the variation coefficients of the dough stability time were up to 7S.6% (Sun et al. 1998). Zhao et al. (1998) studied the dough stability time using the spring wheat cultivar, Kefeng 6 in different plant locations, and found that the dough stability time ranged from 2.0 to 9.5 min. Other researchers used the winter strong gluten wheat cultivar, Annong 8455, to study the variations of the dough stability time in different seedtime and seed-quantities and found that the variation coefficients of the stability time appeared very large, ranging from 10.4 to 20.0 min in different seedtime, and from 11.6 to 19.8 min in different seed quantities (Cai 1994). These findings not only puzzled the wheat breeders but also led to the difficulty to authorize the wheat varieties. The more important thing is that it often causes the disagreement about the quality and the price among the wheat planters, the purchasers, and the grain processing enterprises in "order form of purchase and sale". So the problem of unstable dough stability time is the most important factor limiting the market competitiveness of Chinese wheat varieties. However, reports about the effects of genotype and environment on the stability time in detail are very few because this lund of study takes a longer time and involves the use of expensive testing instruments and laborious analyzing work. This present study was aimed to understand the effects of the genotype and the environment on the dough stability time using 12 different wheat cultivars having good quality for three successive years of testing and to analyze the stability of the dough stability time using AMMI model. This study was carried out to elucidate two questions: First, how the wheat dough stability time varied in different locations and different times; second, if the stability time was stable worldwide in different cultivars. On this basis, this study can provide some information about the dough stability time for the wheat breeders, the planters, and the grain processing enterprises.
MATERIALS AND METHODS The 12 wheat cultivars used in this study were Gaocheng 8901, Jinan 17, Jinan 19, Jimai 20, PH 82-22, PH 85-16, PH 3259, PH 6911, Shannong Youmai 2,
Yannong 15, Yannong 19, and Zimai 12. These cultivars were classified into three groups on the basis of their dough stability time (Table 1). All the cultivars' seeds were supplied by Shandong Agricultural University, China.
Experimentaldesign These wheat cultivars were grown individually in nine different locations (Yantai, Qingdao, Binzhou, Dezhou, Liaocheng, Zibo, Linyi, Taian, and Heze) representing different climatic variations across Shandong Province, China. The randomized plot area was 12 m2, with two replicates. Total available nitrogen of 40 mg kg-I, available phosphorus of 50 mg kg-', and available potassium of 70 mg kg-' were contained in the 0-20 cm of testing soil. 60000 kg ha-' organism fertilizer, 225 kg ha-' ammonium hydrogen phosphate, 150 kg ha-' urea, and 375 kg ha-' potassium sulfate were applied before plough. 225 kg ha urea was topdressed before booting; and another 75 kg ha-' urea was topdressed during anthesis. Harvested seeds were used to analyze the stability time after storing for 3 months.
Methods Flours were milled according to the AACC (26-10) method using Brabender senior mill (Quardumat, Germany). Flour extraction was about 70%. The dough stability time was determined by a 50 g E-type farinograph (Brabender, Germany). The rotate rate was 63 f 2 rfmin.
Statistic analysis The variance and the stability analysis of the dough stability time was based on the method of BrancourlHulmel (Bracourt and Leomte 2003) using the AMMI
Table 1 Three groups of the cultivars Cultivars
Stability time
_______
Gaocheng 8901, Jimai 20, PH 3259, and PH69 11 Jinan 17, Yannong 19, and Zimai 12 PH 82-2-2, PH 85-16, Jinan 19
>20 min
10-15 min S-7 min
Types Strong gluten Strong gluten Medium gluten
Shannong Youmai 2 , Yannong 15
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The Variation and Stability Analysis of Wheat Dough Stability Time
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PH 85-16 had the shorter stability time of 5.27 and 5.43 min, respectively. The analysis of the stability time showed significant differencesin different years. All the cultivars had longer stability time in 2001 and 2003 than in 2002, which was caused by serious frozen injury during anthesis in most areas of Shandong Province in 2002. Difference in the climatic conditions in different years remarkably affected the stability time. In addition, the average of stability time appeared longer than 12.5 min in Yantai, Qingdao, Binzhou, and Dezhou locations, which belonged to the Northern Winter Wheat Region in China. While, Heze and Linyi locations of Mid-Winter Wheat Region in China had the shorter stability time, most of them had about 11.5 min. Heze location had the lowest stability time that was 10.9 min. The stability time of
statistic software provided by Chinese Academy of Agricultural Sciences (CAAS).
RESULTS Evaluationof the dough stability time in different locations and years Analysis of the stability time showed significant difference among the 12 wheat cultivars (Table 2). The variety PH6911 showed the longest stability time, up to 23.64 min; the second was PH3259 (21.53 min), then Jimai 20 (17.63 min), and Gaocheng 8901 (16.19 min), all of which belonged to the strong gluten wheat varieties having good bread-making properties. Jinan 19 and
Table 2 The dough stability time across growth locations and years of different cultivars (3 years and 27 locations) ~~
Cultivars Gaocheng 8901
PH 691 1
Yannong 19
Zimai 12
PH 3259
PH 82-2-2
PH 85-16
Jinan 17
Jinan 19
Yannong 15
Shannong Youmai 2
Jimai 20
Average
Year
Yantai
2001 2002 2003 2001 2002 2003 2001 2002 2003 2001 2002 2003 2001 2002 2003 200 1 2002 2003 2001 2002 2003 200 1 2002 2003 2001 2002 2003 200 1 2002 2003 200 1 2002 2003 200 1 2002 2003
16.8 12.3 23.5 20.4 17.9 22.8 13.3 13.8 15.8 12.1 9.4 11.9 20.5 18.8 31.1 9.9 5.7 15.0 3.9 4.3 6.9 18.0 7.1 5.0 6.4 3.8 5.9 8.7 5.0 10.0 1.3 4.5 9.5 20.9 14.0 21.6 12.61
~
Qingdao 20.3 17.4 27.8 32.9 18.8 26.5 22.3 11.6 15.0 10.3 7.3 9.0 27.S 11.7 28.9 9.5 8.0 10.9 5.6 4.3 9.1 16.5 6.0 13.5 4.6 3.2 7.6 6.0 6.0 6.4 5.2 4.8 8.2 18.0 11.5 23.5 13.21
Binzhou 20.5 9.1 21.4 31.4 20.7 29.0 9.2 8.2 17.2 9.4 9.5 13.0 27.7 14.5 21.5 6.4 7.7 7.7 4.4 8.8 6.8 17.5 4.9 8.3 8.5 4.4 3.8 6.9 6.5 7.0 10.5 5.4 7.4 20.1 14.2 26.0 12.65
Stability time (min) of different locations Dezhou Liaocheng Ziho Linyi Taian 11.6 20.0 15.2 16.1 19.3 16.3 11.5 16.0 7.8 11.2 20.2 14.6 20.5 14.8 16.1 34.3 33.3 31.6 30.4 13.6 25.2 11.5 8.4 17.1 18.3 16.6 34.0 41.0 37.2 15.5 8.1 17.5 22.6 16.5 12.3 7.9 12.3 22.3 8.0 9.4 22.5 11.9 12.1 16.2 8.4 16.0 7.5 9.3 10.9 15.3 7.3 7.2 6.3 6.5 10.0 8.6 16.9 13.7 8.4 7.5 19.4 21.0 20.3 30.5 16.2 9.0 20.5 11.4 15.5 10.5 32.6 34.1 37.0 19.8 28.4 7.1 9.3 5.4 5.6 8.3 4.3 5.2 6.2 5.7 6.0 8.0 7.3 5.3 7.0 8.9 3.7 3.9 5.7 7.5 5.5 5.8 3.6 5.3 3.9 4.1 5.4 7.6 4.3 6.5 4.0 18.5 5.2 14.3 11.4 16.6 3.9 5.6 6.4 9.0 9.0 20.8 4.6 18.0 13.9 19.7 3.9 6.7 3.3 4.6 6.6 4.3 4.5 3.0 4.3 6.3 8.1 4.1 7.8 3.7 6.3 8.0 5.4 8.2 6.0 11.3 1.5 1.9 6.0 8.5 6.0 5.6 8.0 11.6 8.4 6.2 5.0 4.2 10.0 4.4 7.4 4.2 5.2 7.4 5.6 3.6 5.5 7.5 5.4 7.9 6.9 15.5 14.5 17.5 25.0 15.9 12.0 9.0 12.6 8.4 9.1 22.0 29.7 23.4 26.3 19.4 12.94 11.62 11.70 11.12 13.19
Heze 9.4 10.5 18.5 24.1 9.5
16.5 22.4 14.9 18.1 9.6 5.8 13.3 12.3 11.7 29.0 6.0 4.4 7.4 5.3 4.6 6.5 13.4 4.6 16.5 6.0 4.2 7.0 8.1 8.5
4.9 5.3 3.9 4.6 18.5 11.6 16.1 10.92
Average 16.58 12.46 19.71 28.0 16.38 26.57 16..02 12.04 15.24 11.16 7.70 11.37 21.71 13.73 29.16 7.50 5.91 8.61 5.06 4.97 6.34 14.60 6.28 13.36 5.62 4.22 6.03 7.62 6.88 7.57 6.59 4.96 6.99 18.43 11.38 23.1 1
3 years average 16.19
23.64
14.42
10.04
21.53
7.32
5.43
11.41
5.26
7.33
6.16
17.63
12.22
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These indicated that although they had a wide CV, they could be assured as the strong gluten wheat variety because of their high range level even if grown in unfavorable conditions. These kind of cultivars, such as Yannong 19 and PH 6911 were necessary as high quality strong gluten wheat in production. The CV of the stability time had the lowest and the highest value that were 24.291 (Yannong 15) and 49.606 (Jinan 17), respectively, among the 12 wheat cultivars. This indicated that the stability time had a large variation and was not stable. Significant differences in the average of the stability time were found in different cultivars (Table 3 ) .
Taian location reached at 13.19 min, which was owed to highly fertile testing soil of Shandong Agricultural University.
Statistical analyses of the dough stability time among the varieties The average, range, and CV of the stability time showed large difference in different cultivars (Table 3). Although Jinan 19, PH 85-16, and Shannong Youmai 2 had lower stability time less than 7 min, which belonged to the medium gluten wheat in production, their high range level was longer than 7 min, which indicated that they could be used as the bread wheat under proper grown conditions. The stability time of PH 82-2-2, Jinan 17, etc. was between 7.3 and 11.4 min up to strong gluten wheat, but they had a wide range, which showed they could be used as a strong gluten wheat if they are grown in favorable conditions (Tian et al. 1993; Xun et al. 2003). Otherwise, they could be considered as a common wheat. The average of the stability time of Yannong 19, PH 6911, etc. was longer than the Chinese standard of strong gluten wheat, and their low range reached at the second level of strong gluten wheat.
AMMI model analysis of the dough stability time The square sum ( S S ) of the genotype accounted for 85.51% of the total square sum, which indicated that the genotypes played an important role in determining the variation of the stability time (Table 4).Furthermore, the interaction of G x E was superior to E (locations). These results not only helped the breeders to cultivate the strong gluten wheat varieties having longer stability time but also provided them the standard for classify-
Table 3 Statistic analysis of average dough stability time of wheat cultivars (3 years and 27 locations) Cultivars Jinan 19 PH 85-16 Shannong Youmai 2 PH 82-2-2 Yannong 15 Zimai 12 Jinan 17 Yannong 19 Gaocheng 8901 Jimai 20 PH 3259 PH 6911
Range
cv
Average
2.7-8.9 3.2-9.2 3.4-11.0 3.8-15.9 4.8-12.0 5.5-17.1 3.0-21.2 6.8-23.9 7.7-28.0 7.8-30.3 8.4-37.8 7.8-42.1
31.32 28.96 3 1.69 31.49 24.29 30.41 49.61 34.46 29.48 33.06 37.68 37.67
5.26 5.43 6.16 7.32 7.33 10.04
Significant test A
a a ab abc abc bcd cd de
11.40 14.42 16.19 17.63 21.53 23.64
e
d fg g
AB AB
AB AB ABC BCD CDE DEF EF FG G
The small and capital letter indicated significance at P
Table 4 Analysis of variance for AMMI mode of dough stabilitv time Source of variance Genotype Environment GxE AMMI model IPCAl IPCA2 IPCA3 IPCA4 Residual
IIF
ss
Ms
11 8 88
4037.11 77.19 607.07
367.01 9.65 6.90
18 16 14 12 28
326.51 140.35 59.49 38.91 41.81
18.14 8.77 4.25 3.24
F
P
4.53 3.38 2.11 2.17
0.000 0.000 0.033 0.0045
SS% orGExSS% 85.51 1.63 12.86 53.78 23.12 9.80 6.41 6.09
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The Variation and Stability Analysis of Wheat Dough Stability Time
ing the cultivars based on their stability time such as strong gluten, medium gluten, and weak gluten. In addition, significant differences were found in analyzing the interaction of G and E using the AMMI model. The four items of main components (IPCA) of the interactions of G and E accounted for 53.78, 23.12, 9.80, and 6.41%, respectively. Moreover, the first two components explained 76.90% of the interaction effects, which showed that the AMMI model was very effective for analyzing the interactions of G and E. From Fig.1, the varieties’ icons (designated 1-12) appeared much more dispersed than locations’ icons (indicated A-G) according to abscissa picture, which indicated the variations of the cultivars were far greater than that of the locations. The stability time was analyzed from low to high by the cultivars icons from left to right. The varieties 9 (Jimai 19), 7 (PH 85-16), 11 (Shannong Youmai 2), 10 (Yannong 15), and 8 (PH 822-2) had short stability time, while 2 (PH 691l), 5 (PH 3259), 12 (Jimai 20), and 1 (Gaocheng 8901) varieties had very long stability time, and other varieties had medium stability time. IPCAI value of variety was near to zero point according to ordinate picture, which showed there were small interactions between the cultivars and the environments, and their stability time appeared stable. The varieties 11 (Shannong Youmai 2), 4 (Zimai 12), 1 (Gaocheng 8901)’ and 5 (PH 3259) all were near to the line passing zero point, which indicated that they were insensitive to the environments. However, 2 (PH 6911) and 3 (Yannong 19) were far away from this line, which showed that these two cultivars were unstable and sensitive to the environments. It was relatively narrow that each location was distributed (Fig.l), which was similar to the result of analyzing the location effect. But the IPCA1 had great difference in different locations. The IPCA1 of locations F (Zibo), B (Qingdao), G (Linyi), and A (Yantai) were near to zero point line, which showed their stability time was very stable, but the ability of resolving the mutant was very poor. In contrary, the IPCA1 of location E (Liaocheng) and D (Dezhou) was far way from the zero line, which showed their stability time was changeable and had a good ability to resolve the mutant. From Fig.2, the stability time of the wheat varieties can be assessed using the distance from the icons to the coordinate origin. For example, the variety 11 appeared
147
to be better stable than other varieties, and varieties 2, 3, and 8 appeared unstable. In addition, the length between the location and the coordinate origin indicated the interaction effect of the cultivars and the locations. The interactions’ effect of the G (Linyi) appeared very large, while the location B (Qindao) was very small. The special adaptation of the varieties to different locations can be confirmed by the distance to the origin of variety projection in the line between the locations and the coordinate zero. If the projection dropped on the
4
2.50
3
1 0
I .32
B
0.1 4
d
1 .04
C
-1.22
?
-3.40
?’
8.8
12.6
16.4
20.3
24
Fig. 1 IPCAl score of means of dough stability (minute). A, B, C, D, E, F, G, H, and I stand for the locations Yantai, Qingdao, Binzhou, Dezhou, Liaocheng, Zibo, Linyi, Taian, and Heze, respectively;1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 1 1 and 12 stand for the wheat cultivars variety Gaocheng 8901, PH 691 1 , Yannong 19, Zimai 12, PH 3259, PH82-2-2, PH 85-16, Jinan 17, Jinan 19, Yannong 15, Shannong Youmai 2, and Jimai 20, respectively. 2.013 -
8
5
t;:
1.013 -
E
0.013 -
-0.987
- 1.987
1
-2.987 -3.4
d -2.22
-1.04
0.14
1.33
2.5
IPC‘A I
Fig. 2 Score of interaction between IPCA2 and IPCAl.
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line (or extension), there was a positive interaction, but if they fell on the contrary extension line, there would be negative interactions that were detrimental to the development of the good stability times. For example, large positive interactions existed between the variety 3 (Yannong 19) and locations G (Linyi) and I (Heze). They had special adaptation to the locations. Longer stability time could be obtained if the cultivars were grown in the suitable locations.
DISCUSSION The dough stability time was the comprehensive behavior of the flour protein and the gluten quality, which is very important for the food processing quality (Wang et al. 1997; Kari et al. 2003); therefore it is an important trait for the wheat quality evaluation in many countries. The results showed that the stability time had large differences because of different cultivars, experimental locations, and statistic analyzing methods. Peterson et al. (1992) studied the influence of the genotypes and the environments on the quality characteristics of hard red winter wheat, and found that the effects of the environments on the gluten mixing tolerance appeared larger than that of the genotypes, which is different from the results obtained in this study. The main reason for this difference is the cultivars used in this study had a wide difference for the dough stability time besides the different testing methods used in this study. Thus, the genotypes played an important role in the stability time. Bergman et a2. (1998) indicated that the gluten-mixing tolerance was mainly affected by different conditions in that year, which was same in this study. The variations in the dough stability time were largely influenced by the years including air temperature, rains, and sunlight that were very difficult to be controlled in the large areas. The cultivars hav- production ing good quality were classified into two groups to the variations of the dough stability time (Li et al. 2000): One is “quality type” (such as containing HMW-GS5 + 10) having longer stability time and little environment effect; the other is ‘‘quantity type’’ (such as containing high protein content) that would have good quality when the environment favors the accumulation of the proteins. However, some researchers (zhang et al. 1999) showed that there were no correlationsbetween the dough mixing
TIAN Ji-chun et al.
tolerance and the protein content, even negative correlations were observed. Peterson et aE. (1992) also reported that the genotypes having strong mixing tolerance were more sensitive to the environments. This study indicated that the cultivars having longer dough stability time or shorter stability time appeared sensitive to the environments or relatively insensitive. Therefore, the cultivars should be grown in the suitable planting locations when considering the good quality wheat to be specially used in the production. At present, data analysis, regression analysis, and AMMI methods are used more frequently. In regression analysis, the coefficient bi showed if the scultivars were stable. When bi was equal to 1.0, the variety appeared stable, otherwise not. This method was very simple to assess the stability of the wheat varieties. However, the AMMI method primarily combined the variance analysis with the main components analysis together, and provided the visual and the intuitionistic pictures. This not only distinguished the stability of the wheat varieties but also explained the interactions between the cultivars and the locations. Of course, each method has its own merits and shortcomings. So, the selection of suitable statistic method based on the research materials and aim can elucidate the interactions between the genotypes and the environments well.
Acknowledgements This work was supported by the National Natural Science Foundation of China (30471082), and the Special Project of Science and Technology from Ministry of Agriculture of China (2006-kua-06 and 05-02-02B).
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16. (in Chinese) The State Adrninistrition of Grain Reserve, Ministry of Agriculture of China. 1999. High Quality Wheat-WeakGluten Wheat and High Quality Wheat-Strong Gluten Wheat. The State Standard of Peoples’ Republic of China. GBR178921999. pp. 1-3. (in Chinese) Tian J C, Zhang Z Y, Liang Z Q. 1993. Quality analysis of fine-
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Xun Z Z, Yu Z W, Wang D. 2003. Effect of irrigation condition of Grain and its quality in winter wheat. Acta Agronomicu Sinica, 29,682-687. (in Chinese) Zhang Y B, Xin W L, Sun L F. 2002. Effect of environment condition on processing quality of Longmail5 of NIL HMWGS 2+12 and 5+10. Journal of Harbin Normal University, 18,70-82. (in Chinese) Zhang Y, He Z H, Zhou G Y, Wang D S. 1999. Genotype and environment effects on major quality characters of wintersow Chinese wheat. Journal of the Chinese Cereals and Oils Association, 14, 1-5. Zhao N X, Gu X H, Lan J. 1998. The relationship between the quality characteristics of wheat and the content on components of protein. Journal of &heTriticeae Crop, 18, 44-47. (in Chinese) Zhao Y Z, Wang J Y, Wang Y Z. 2002, Effect of fertilizer on quality of wheat. Chinese Agricultural Science Bulletin, 18, 103-105. (in Chinese) Zhu J, Huang S, Khan K. 2001. Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality. Journal of Cereal Science, 33,205-212. (Edited by ZHANG Yi-min)
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Agricultural Sciences i n China 2007 6 ( 2 ) 143-149
ScienceDirect
February 2007
The Variation and Stability Analysis of Wheat Dough Stability Time TIAN Ji-chun, HU Rui-bo, DENG Zhi-ying and WANG Yan-xun Key I d m r u t o r j of Crop Biology of Shundung Province/Group u,f Quulity Wheat Breeding, Shundotlg Agriculrurul University, 7uiun 271018, P.K. China
Abstract Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars (varieties) obtained from Shandong Province, China, which were grown at nine different locations for three successive years. The results showed that the coefficient of variation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction (AMMI) analysis indicated that there were significant interactions for the dough stability time between the varieties, the growth locations, and the years. The genotype effect was the most noticeable, followed by the interaction of the genotype and the environment. The environmental effect was the least significant. The interactions between the varieties and the locations differ considerably, however, each cultivar (variety) apparently has a specific adaptability to the growth location. Therefore, for the successful commercial scale production of the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meet the desired requirements for the dough mixing stability time are important.
Key words: Chinese wheat (Ttiticum aestivum), dough stability time, genotype and environment, stability analysis
INTRODUCTION Dough, which has rheological characteristics such as viscosity and elasticity, is prepared by mixing proper amount of wheat flour and water. The rheological characteristics of the dough are usually studied using the farinograph and mixograph. In general, the farinograph stability time is affected by material flour wet gluten, protein content, protein compositions, the type of high molecular weight glutenin subunits (HMW-GS), and so on. In addition, it is significantly correlated with the processing quality such as bread making and steamed bread making (Johansson et al. 1999; Zhu et
al. 2001; Wang et al. 1997), indicating that the dough stability time is one of the important quality indexes for classifying wheat and determining their end use. It is known that the stability time of bread-making flour was determined to be 122 1.5 min in some countries such as USA and Canada. According to GB/T17982-1999 of China (The State Administrition of Grain Reserve, Ministry of Agriculture of China 1999), the stability time of the first-class strong gluten wheat is longer than or equal to 10 min; and wheats having stability time longer than or equal to 7 min were considered to be second-class strong gluten, whereas wheat having stability time shorter than 1.5 min were considered to be weak gluten wheat. But the dough stability time was
T h i s paper is translated from Its Chincsc v e n i o n in Scienria Agriculturu Sinica Correspondence TIAN JI-chun, E-mail: [email protected] cn; DENG Zhi-ying, E-mail: [email protected]
02007. GAAS All rights reserved Publishedby Elsevier Ltd
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unstable in production (Zhang et al. 2002; Zhao et at. 2002; He et al. 2002). For example, the variation coefficients of the dough stability time were up to 7S.6% (Sun et al. 1998). Zhao et al. (1998) studied the dough stability time using the spring wheat cultivar, Kefeng 6 in different plant locations, and found that the dough stability time ranged from 2.0 to 9.5 min. Other researchers used the winter strong gluten wheat cultivar, Annong 8455, to study the variations of the dough stability time in different seedtime and seed-quantities and found that the variation coefficients of the stability time appeared very large, ranging from 10.4 to 20.0 min in different seedtime, and from 11.6 to 19.8 min in different seed quantities (Cai 1994). These findings not only puzzled the wheat breeders but also led to the difficulty to authorize the wheat varieties. The more important thing is that it often causes the disagreement about the quality and the price among the wheat planters, the purchasers, and the grain processing enterprises in "order form of purchase and sale". So the problem of unstable dough stability time is the most important factor limiting the market competitiveness of Chinese wheat varieties. However, reports about the effects of genotype and environment on the stability time in detail are very few because this lund of study takes a longer time and involves the use of expensive testing instruments and laborious analyzing work. This present study was aimed to understand the effects of the genotype and the environment on the dough stability time using 12 different wheat cultivars having good quality for three successive years of testing and to analyze the stability of the dough stability time using AMMI model. This study was carried out to elucidate two questions: First, how the wheat dough stability time varied in different locations and different times; second, if the stability time was stable worldwide in different cultivars. On this basis, this study can provide some information about the dough stability time for the wheat breeders, the planters, and the grain processing enterprises.
MATERIALS AND METHODS The 12 wheat cultivars used in this study were Gaocheng 8901, Jinan 17, Jinan 19, Jimai 20, PH 82-22, PH 85-16, PH 3259, PH 6911, Shannong Youmai 2,
Yannong 15, Yannong 19, and Zimai 12. These cultivars were classified into three groups on the basis of their dough stability time (Table 1). All the cultivars' seeds were supplied by Shandong Agricultural University, China.
Experimentaldesign These wheat cultivars were grown individually in nine different locations (Yantai, Qingdao, Binzhou, Dezhou, Liaocheng, Zibo, Linyi, Taian, and Heze) representing different climatic variations across Shandong Province, China. The randomized plot area was 12 m2, with two replicates. Total available nitrogen of 40 mg kg-I, available phosphorus of 50 mg kg-', and available potassium of 70 mg kg-' were contained in the 0-20 cm of testing soil. 60000 kg ha-' organism fertilizer, 225 kg ha-' ammonium hydrogen phosphate, 150 kg ha-' urea, and 375 kg ha-' potassium sulfate were applied before plough. 225 kg ha urea was topdressed before booting; and another 75 kg ha-' urea was topdressed during anthesis. Harvested seeds were used to analyze the stability time after storing for 3 months.
Methods Flours were milled according to the AACC (26-10) method using Brabender senior mill (Quardumat, Germany). Flour extraction was about 70%. The dough stability time was determined by a 50 g E-type farinograph (Brabender, Germany). The rotate rate was 63 f 2 rfmin.
Statistic analysis The variance and the stability analysis of the dough stability time was based on the method of BrancourlHulmel (Bracourt and Leomte 2003) using the AMMI
Table 1 Three groups of the cultivars Cultivars
Stability time
_______
Gaocheng 8901, Jimai 20, PH 3259, and PH69 11 Jinan 17, Yannong 19, and Zimai 12 PH 82-2-2, PH 85-16, Jinan 19
>20 min
10-15 min S-7 min
Types Strong gluten Strong gluten Medium gluten
Shannong Youmai 2 , Yannong 15
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PH 85-16 had the shorter stability time of 5.27 and 5.43 min, respectively. The analysis of the stability time showed significant differencesin different years. All the cultivars had longer stability time in 2001 and 2003 than in 2002, which was caused by serious frozen injury during anthesis in most areas of Shandong Province in 2002. Difference in the climatic conditions in different years remarkably affected the stability time. In addition, the average of stability time appeared longer than 12.5 min in Yantai, Qingdao, Binzhou, and Dezhou locations, which belonged to the Northern Winter Wheat Region in China. While, Heze and Linyi locations of Mid-Winter Wheat Region in China had the shorter stability time, most of them had about 11.5 min. Heze location had the lowest stability time that was 10.9 min. The stability time of
statistic software provided by Chinese Academy of Agricultural Sciences (CAAS).
RESULTS Evaluationof the dough stability time in different locations and years Analysis of the stability time showed significant difference among the 12 wheat cultivars (Table 2). The variety PH6911 showed the longest stability time, up to 23.64 min; the second was PH3259 (21.53 min), then Jimai 20 (17.63 min), and Gaocheng 8901 (16.19 min), all of which belonged to the strong gluten wheat varieties having good bread-making properties. Jinan 19 and
Table 2 The dough stability time across growth locations and years of different cultivars (3 years and 27 locations) ~~
Cultivars Gaocheng 8901
PH 691 1
Yannong 19
Zimai 12
PH 3259
PH 82-2-2
PH 85-16
Jinan 17
Jinan 19
Yannong 15
Shannong Youmai 2
Jimai 20
Average
Year
Yantai
2001 2002 2003 2001 2002 2003 2001 2002 2003 2001 2002 2003 2001 2002 2003 200 1 2002 2003 2001 2002 2003 200 1 2002 2003 2001 2002 2003 200 1 2002 2003 200 1 2002 2003 200 1 2002 2003
16.8 12.3 23.5 20.4 17.9 22.8 13.3 13.8 15.8 12.1 9.4 11.9 20.5 18.8 31.1 9.9 5.7 15.0 3.9 4.3 6.9 18.0 7.1 5.0 6.4 3.8 5.9 8.7 5.0 10.0 1.3 4.5 9.5 20.9 14.0 21.6 12.61
~
Qingdao 20.3 17.4 27.8 32.9 18.8 26.5 22.3 11.6 15.0 10.3 7.3 9.0 27.S 11.7 28.9 9.5 8.0 10.9 5.6 4.3 9.1 16.5 6.0 13.5 4.6 3.2 7.6 6.0 6.0 6.4 5.2 4.8 8.2 18.0 11.5 23.5 13.21
Binzhou 20.5 9.1 21.4 31.4 20.7 29.0 9.2 8.2 17.2 9.4 9.5 13.0 27.7 14.5 21.5 6.4 7.7 7.7 4.4 8.8 6.8 17.5 4.9 8.3 8.5 4.4 3.8 6.9 6.5 7.0 10.5 5.4 7.4 20.1 14.2 26.0 12.65
Stability time (min) of different locations Dezhou Liaocheng Ziho Linyi Taian 11.6 20.0 15.2 16.1 19.3 16.3 11.5 16.0 7.8 11.2 20.2 14.6 20.5 14.8 16.1 34.3 33.3 31.6 30.4 13.6 25.2 11.5 8.4 17.1 18.3 16.6 34.0 41.0 37.2 15.5 8.1 17.5 22.6 16.5 12.3 7.9 12.3 22.3 8.0 9.4 22.5 11.9 12.1 16.2 8.4 16.0 7.5 9.3 10.9 15.3 7.3 7.2 6.3 6.5 10.0 8.6 16.9 13.7 8.4 7.5 19.4 21.0 20.3 30.5 16.2 9.0 20.5 11.4 15.5 10.5 32.6 34.1 37.0 19.8 28.4 7.1 9.3 5.4 5.6 8.3 4.3 5.2 6.2 5.7 6.0 8.0 7.3 5.3 7.0 8.9 3.7 3.9 5.7 7.5 5.5 5.8 3.6 5.3 3.9 4.1 5.4 7.6 4.3 6.5 4.0 18.5 5.2 14.3 11.4 16.6 3.9 5.6 6.4 9.0 9.0 20.8 4.6 18.0 13.9 19.7 3.9 6.7 3.3 4.6 6.6 4.3 4.5 3.0 4.3 6.3 8.1 4.1 7.8 3.7 6.3 8.0 5.4 8.2 6.0 11.3 1.5 1.9 6.0 8.5 6.0 5.6 8.0 11.6 8.4 6.2 5.0 4.2 10.0 4.4 7.4 4.2 5.2 7.4 5.6 3.6 5.5 7.5 5.4 7.9 6.9 15.5 14.5 17.5 25.0 15.9 12.0 9.0 12.6 8.4 9.1 22.0 29.7 23.4 26.3 19.4 12.94 11.62 11.70 11.12 13.19
Heze 9.4 10.5 18.5 24.1 9.5
16.5 22.4 14.9 18.1 9.6 5.8 13.3 12.3 11.7 29.0 6.0 4.4 7.4 5.3 4.6 6.5 13.4 4.6 16.5 6.0 4.2 7.0 8.1 8.5
4.9 5.3 3.9 4.6 18.5 11.6 16.1 10.92
Average 16.58 12.46 19.71 28.0 16.38 26.57 16..02 12.04 15.24 11.16 7.70 11.37 21.71 13.73 29.16 7.50 5.91 8.61 5.06 4.97 6.34 14.60 6.28 13.36 5.62 4.22 6.03 7.62 6.88 7.57 6.59 4.96 6.99 18.43 11.38 23.1 1
3 years average 16.19
23.64
14.42
10.04
21.53
7.32
5.43
11.41
5.26
7.33
6.16
17.63
12.22
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These indicated that although they had a wide CV, they could be assured as the strong gluten wheat variety because of their high range level even if grown in unfavorable conditions. These kind of cultivars, such as Yannong 19 and PH 6911 were necessary as high quality strong gluten wheat in production. The CV of the stability time had the lowest and the highest value that were 24.291 (Yannong 15) and 49.606 (Jinan 17), respectively, among the 12 wheat cultivars. This indicated that the stability time had a large variation and was not stable. Significant differences in the average of the stability time were found in different cultivars (Table 3 ) .
Taian location reached at 13.19 min, which was owed to highly fertile testing soil of Shandong Agricultural University.
Statistical analyses of the dough stability time among the varieties The average, range, and CV of the stability time showed large difference in different cultivars (Table 3). Although Jinan 19, PH 85-16, and Shannong Youmai 2 had lower stability time less than 7 min, which belonged to the medium gluten wheat in production, their high range level was longer than 7 min, which indicated that they could be used as the bread wheat under proper grown conditions. The stability time of PH 82-2-2, Jinan 17, etc. was between 7.3 and 11.4 min up to strong gluten wheat, but they had a wide range, which showed they could be used as a strong gluten wheat if they are grown in favorable conditions (Tian et al. 1993; Xun et al. 2003). Otherwise, they could be considered as a common wheat. The average of the stability time of Yannong 19, PH 6911, etc. was longer than the Chinese standard of strong gluten wheat, and their low range reached at the second level of strong gluten wheat.
AMMI model analysis of the dough stability time The square sum ( S S ) of the genotype accounted for 85.51% of the total square sum, which indicated that the genotypes played an important role in determining the variation of the stability time (Table 4).Furthermore, the interaction of G x E was superior to E (locations). These results not only helped the breeders to cultivate the strong gluten wheat varieties having longer stability time but also provided them the standard for classify-
Table 3 Statistic analysis of average dough stability time of wheat cultivars (3 years and 27 locations) Cultivars Jinan 19 PH 85-16 Shannong Youmai 2 PH 82-2-2 Yannong 15 Zimai 12 Jinan 17 Yannong 19 Gaocheng 8901 Jimai 20 PH 3259 PH 6911
Range
cv
Average
2.7-8.9 3.2-9.2 3.4-11.0 3.8-15.9 4.8-12.0 5.5-17.1 3.0-21.2 6.8-23.9 7.7-28.0 7.8-30.3 8.4-37.8 7.8-42.1
31.32 28.96 3 1.69 31.49 24.29 30.41 49.61 34.46 29.48 33.06 37.68 37.67
5.26 5.43 6.16 7.32 7.33 10.04
Significant test A
a a ab abc abc bcd cd de
11.40 14.42 16.19 17.63 21.53 23.64
e
d fg g
AB AB
AB AB ABC BCD CDE DEF EF FG G
The small and capital letter indicated significance at P
Table 4 Analysis of variance for AMMI mode of dough stabilitv time Source of variance Genotype Environment GxE AMMI model IPCAl IPCA2 IPCA3 IPCA4 Residual
IIF
ss
Ms
11 8 88
4037.11 77.19 607.07
367.01 9.65 6.90
18 16 14 12 28
326.51 140.35 59.49 38.91 41.81
18.14 8.77 4.25 3.24
F
P
4.53 3.38 2.11 2.17
0.000 0.000 0.033 0.0045
SS% orGExSS% 85.51 1.63 12.86 53.78 23.12 9.80 6.41 6.09
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The Variation and Stability Analysis of Wheat Dough Stability Time
ing the cultivars based on their stability time such as strong gluten, medium gluten, and weak gluten. In addition, significant differences were found in analyzing the interaction of G and E using the AMMI model. The four items of main components (IPCA) of the interactions of G and E accounted for 53.78, 23.12, 9.80, and 6.41%, respectively. Moreover, the first two components explained 76.90% of the interaction effects, which showed that the AMMI model was very effective for analyzing the interactions of G and E. From Fig.1, the varieties’ icons (designated 1-12) appeared much more dispersed than locations’ icons (indicated A-G) according to abscissa picture, which indicated the variations of the cultivars were far greater than that of the locations. The stability time was analyzed from low to high by the cultivars icons from left to right. The varieties 9 (Jimai 19), 7 (PH 85-16), 11 (Shannong Youmai 2), 10 (Yannong 15), and 8 (PH 822-2) had short stability time, while 2 (PH 691l), 5 (PH 3259), 12 (Jimai 20), and 1 (Gaocheng 8901) varieties had very long stability time, and other varieties had medium stability time. IPCAI value of variety was near to zero point according to ordinate picture, which showed there were small interactions between the cultivars and the environments, and their stability time appeared stable. The varieties 11 (Shannong Youmai 2), 4 (Zimai 12), 1 (Gaocheng 8901)’ and 5 (PH 3259) all were near to the line passing zero point, which indicated that they were insensitive to the environments. However, 2 (PH 6911) and 3 (Yannong 19) were far away from this line, which showed that these two cultivars were unstable and sensitive to the environments. It was relatively narrow that each location was distributed (Fig.l), which was similar to the result of analyzing the location effect. But the IPCA1 had great difference in different locations. The IPCA1 of locations F (Zibo), B (Qingdao), G (Linyi), and A (Yantai) were near to zero point line, which showed their stability time was very stable, but the ability of resolving the mutant was very poor. In contrary, the IPCA1 of location E (Liaocheng) and D (Dezhou) was far way from the zero line, which showed their stability time was changeable and had a good ability to resolve the mutant. From Fig.2, the stability time of the wheat varieties can be assessed using the distance from the icons to the coordinate origin. For example, the variety 11 appeared
147
to be better stable than other varieties, and varieties 2, 3, and 8 appeared unstable. In addition, the length between the location and the coordinate origin indicated the interaction effect of the cultivars and the locations. The interactions’ effect of the G (Linyi) appeared very large, while the location B (Qindao) was very small. The special adaptation of the varieties to different locations can be confirmed by the distance to the origin of variety projection in the line between the locations and the coordinate zero. If the projection dropped on the
4
2.50
3
1 0
I .32
B
0.1 4
d
1 .04
C
-1.22
?
-3.40
?’
8.8
12.6
16.4
20.3
24
Fig. 1 IPCAl score of means of dough stability (minute). A, B, C, D, E, F, G, H, and I stand for the locations Yantai, Qingdao, Binzhou, Dezhou, Liaocheng, Zibo, Linyi, Taian, and Heze, respectively;1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 1 1 and 12 stand for the wheat cultivars variety Gaocheng 8901, PH 691 1 , Yannong 19, Zimai 12, PH 3259, PH82-2-2, PH 85-16, Jinan 17, Jinan 19, Yannong 15, Shannong Youmai 2, and Jimai 20, respectively. 2.013 -
8
5
t;:
1.013 -
E
0.013 -
-0.987
- 1.987
1
-2.987 -3.4
d -2.22
-1.04
0.14
1.33
2.5
IPC‘A I
Fig. 2 Score of interaction between IPCA2 and IPCAl.
82007, CA4S. All rights resewed. Publishedby ElsevierLtd.
I48
line (or extension), there was a positive interaction, but if they fell on the contrary extension line, there would be negative interactions that were detrimental to the development of the good stability times. For example, large positive interactions existed between the variety 3 (Yannong 19) and locations G (Linyi) and I (Heze). They had special adaptation to the locations. Longer stability time could be obtained if the cultivars were grown in the suitable locations.
DISCUSSION The dough stability time was the comprehensive behavior of the flour protein and the gluten quality, which is very important for the food processing quality (Wang et al. 1997; Kari et al. 2003); therefore it is an important trait for the wheat quality evaluation in many countries. The results showed that the stability time had large differences because of different cultivars, experimental locations, and statistic analyzing methods. Peterson et al. (1992) studied the influence of the genotypes and the environments on the quality characteristics of hard red winter wheat, and found that the effects of the environments on the gluten mixing tolerance appeared larger than that of the genotypes, which is different from the results obtained in this study. The main reason for this difference is the cultivars used in this study had a wide difference for the dough stability time besides the different testing methods used in this study. Thus, the genotypes played an important role in the stability time. Bergman et a2. (1998) indicated that the gluten-mixing tolerance was mainly affected by different conditions in that year, which was same in this study. The variations in the dough stability time were largely influenced by the years including air temperature, rains, and sunlight that were very difficult to be controlled in the large areas. The cultivars hav- production ing good quality were classified into two groups to the variations of the dough stability time (Li et al. 2000): One is “quality type” (such as containing HMW-GS5 + 10) having longer stability time and little environment effect; the other is ‘‘quantity type’’ (such as containing high protein content) that would have good quality when the environment favors the accumulation of the proteins. However, some researchers (zhang et al. 1999) showed that there were no correlationsbetween the dough mixing
TIAN Ji-chun et al.
tolerance and the protein content, even negative correlations were observed. Peterson et aE. (1992) also reported that the genotypes having strong mixing tolerance were more sensitive to the environments. This study indicated that the cultivars having longer dough stability time or shorter stability time appeared sensitive to the environments or relatively insensitive. Therefore, the cultivars should be grown in the suitable planting locations when considering the good quality wheat to be specially used in the production. At present, data analysis, regression analysis, and AMMI methods are used more frequently. In regression analysis, the coefficient bi showed if the scultivars were stable. When bi was equal to 1.0, the variety appeared stable, otherwise not. This method was very simple to assess the stability of the wheat varieties. However, the AMMI method primarily combined the variance analysis with the main components analysis together, and provided the visual and the intuitionistic pictures. This not only distinguished the stability of the wheat varieties but also explained the interactions between the cultivars and the locations. Of course, each method has its own merits and shortcomings. So, the selection of suitable statistic method based on the research materials and aim can elucidate the interactions between the genotypes and the environments well.
Acknowledgements This work was supported by the National Natural Science Foundation of China (30471082), and the Special Project of Science and Technology from Ministry of Agriculture of China (2006-kua-06 and 05-02-02B).
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