The Variation and Stability Analysis of Wheat Dough Stability Time

Available online at www. sciencedirect comAgricultural Sciences in China2007, 6(2): 143- 149心ScienceDirectFebruary 2007The Variation and Stability Analysis of Wheat Dough Stability TimeTIAN Ji-chun, HU Rui-bo, DENG Zhi-ying and WANG Yan- xunKey Laboratory of Crop Biology of Shandong Province/Group of Quality Wheat Breeding, Shandong Agricultural University, Taian271018, P.R.ChinaAbstractFarinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriateend use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occursduring the commercial wheat production. The variations in the dough stability time and its consistency across locationsand 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 ofvariation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additivemain effects and multiplicative interaction (AMMI) analysis indicated that there were significant interactions for thedough stability time between the varieties, the growth locations, and the years. The genotype effect was the mostnoticeable, followed by the interaction of the genotype and the environment. The environmental effect was the leastsignificant. 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 productionof the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meetthe desired requirements for the dough mixing stability time are important.Key words: Chinese wheat (Ttiticum aestivum), dough stability time, genotype and environment, stability analysisal. 2001; Wang et al. 1997), indicating that the doughINTRODUCTIONstability time is one of the important quality indexes forclassifying wheat and determining their end use. It is .Dough, which has rheological characteristics such asknown that the stability time of bread -making flour wasviscosity and elasticity, is prepared by mixing properdetermined to be 12土1.5 min in some countries suchamount of wheat flour and water. The rheological char-as USA and Canada. According to GB/T17982-1999acteristics of the dough are usually studied using theof China (The State Administrition of Grain Reserve,farinograph and mixograph. In general, the farinograph Ministry of Agriculture of China 1999), the stabilitystability time is affected by material flour wet gluten,time of the first-class strong gluten wheat is longerprotein content, protein compositions, the type of high than or equal to 10 min; and wheats having stabilitymolecular weight glutenin subunits (HMW-GS), andtime longer than or equal to 7 min were considered to beso on. In addition, it is significantly correlated withsecond-class strong gluten, whereas wheat having sta-the processing quality such as bread making andbility time shorter than 1 .5 min were considered to besteamed bread making (Johansson et al. 1999; Zhu etweak gluten wheat. But the dough stability time was中国煤化工This paper is translated from its Chinese version in Scientia Agricultura Sinica.Correspondence TIAN Ji-chun, E-mail: jctian@ sdau.edu.cn; DENG Zhi-ying, E-mail:: deng868@ 163.comMYHCNM HG@2007, CAAS. Al rights reserved. Published by Elsevier Ld..144TIAN Ji-chun etal.unstable in production (Zhang et al. 2002; Zhao et al.Yannong 15, Yannong 19, and Zimai 12. These culti-2002; He et al. 2002). For example, the variation coef-vars were classified into three groups on the basis officients of the dough stability time were up to 75.6%their dough stability time (Table 1). All the cultivars(Sun et al. 1998). Zhao et al. (1998) studied the dough seeds were supplied by Shandong Agriculturalstability time using the spring wheat cultivar, Kefeng 6University, China.in different plant locations, and found that the doughstability time ranged from 2.0 to 9.5 min. Other research-Experimental designers used the winter strong gluten wheat cultivar, Annong8455, to study the variations of the dough stability timeThese wheat cultivars were grown individually in ninein different seedtime and seed-quantities and found thatdifferent locations (Yantai, Qingdao, Binzhou, Dezhou,the variation coefficients of the stability time appearedLiaocheng, Zibo, Linyi, Taian, and Heze) representingvery large, ranging from 10.4 to 20.0 min in differentdifferent climatic variations across Shandong Province,seedtime, and from 11.6 to 19.8 min in different seedChina. The randomized plot area was 12 m2, with twoquantities (Cai 1994). These findings not only puzzledreplicates. Total available nitrogen of 40 mg kg"', avail-the wheat breeders but also led to the difficulty to autho-able phosphorus of 50 mg kg-' , and available potassiumrize the wheat varieties. The more important thing isof 70 mg kg' were contained in the 0-20 cm of testingthat it often causes the disagreement about the qualitysoil.60000 kg ha' organism fertilizer, 225 kg ha-1and the price among the wheat planters, the purchasers,ammonium hydrogen phosphate, 150 kg ha' urea, andand the grain processing enterprises in“order form of375 kg ha-' potassium sulfate were applied before plough.purchase and sale”. So the problem of unstable dough225 kg ha-1 urea was topdressed before booting; andstability time is the most important factor limiting theanother 75 kg hal urea was topdressed during anthesis.market competitiveness of Chinese wheat varieties.Harvested seeds were used to analyze the stability timeHowever, reports about the effects of genotype and en-after storing for 3 months.vironment on the stability time in detail are very fewbecause this kind of study takes a longer time and in-Methodsvolves the use of expensive testing instruments and la-borious analyzing work.his present study was aimed to understand the ef-Flours were milled according to the AACC (26-10)fects of the genotype and the environment on the doughmethod using Brabender senior mill (Quardumat,stability time using 12 different wheat cultivars havingGermany). Flour extraction was about 70%. Thegood quality for three successive years of testing anddough stability time was determined by a 50 g E-typeto analyze the stability of the dough stability time usingfarinograph (Brabender, Germany). The rotate rate wasAMMI model. This study was carried out to elucidate63土2 r/min.two questions: First, how the wheat dough stability timevaried in different locations and different times; second,Statistic analysisif the stability time was stable worldwide in differentcultivars. On this basis, this study can provide someThe variance and the stability analysis of the doughinformation about the dough stability time for the wheatstability time was based on the method of Brancourl-breeders, the planters, and the grain processingHulmel (Bracourt and Leomte 2003) using the AMMIenterprises.Table 1 Three groups of the cultivarsMATERIAL S AND METHODSCultivarStability timeTypesGaocheng 8901, Jimai 20,>20 minStrong glutenThe 12 wheat cultivars used in this study werePH 3259, and PH6911Gaocheng 8901, Jinan 17, Jinan 19, Jimai 20, PH 82-2-Jinan 17, Yannong 19,中国煤化工PH 82-2-2. PH 85-16Medium gluten2, PH 85-16, PH 3259, PH 6911, Shannong Youmai 2,Shannong Youmai 2.MHCNMHG.@2007, CAAS. Al rights reserved. Published by ElsevierLd..The Variation and Stability Analysis of Wheat Dough Stability Time145statistic software provided by Chinese Academy ofPH 85-16 had the shorter stability time of 5.27 andAgricultural Sciences (CAAS).5.43 min, respectively.The analysis of the stability time showed significantRESULTSdifferences in different years. AIll the cultivars had longerstability time in 2001 and 2003 than in 2002, whichEvaluation of the dough stability time in differentwas caused by serious frozen injury during anthesis inmost areas of Shandong Province in 2002. Differencelocations and yearsin the climatic conditions in different years remarkablyaffected the stability time. In addition, the average ofAnalysis of the stability time showed significant differ-stability time appeared longer than 12.5 min in Yantai,ence among the 12 wheat cultivars (Table 2). The Va- Qingdao, Binzhou, and Dezhou locations, which be-riety PH6911 showed the longest stability time, up tolonged to the Northern Winter Wheat Region in China.23.64 min; the second was PH3259 (21.53 min), thenWhile, Heze and Linyi locations of Mid-Winter WheatJimai 20 (17.63 min), and Gaocheng 8901 (16. 19 min),Region in China had the shorter stability time, most ofall of which belonged to the strong gluten wheat variet- them had about 11 .5 min. Heze location had the lowesties having good bread- making properties. Jinan 19 andstability time that was 10.9 min. The stability time ofTable 2 The dough stability time across growth locations and years of different cultivars (3 years and 27 locations)Stability time (min) of different locationsCultivarsYear__ Yantai Qingdao_ Binzhou_ Dezhou_ Liaocheng Zibo Linyi_ Taian Heze_ Average 3 years averageGaocheng 8901200116.8 20.320.519.315.216.1 11.6 20.0 9.4 16.5816.19200212.3 17.49.116.07.811.2 16.11.5 10.512.46200323.5 27 .81.420.214.816.1 14.18.19,PH 691120.32.933.313.634.31.30.424.128.23.6417.9 18.80.725.211.58.17.19.16.3822.8 26.59.037.216.615.5 34.41.16.26.57Yannong 1920013.22 39.217. 51222.22.416..0214.422002 .11 67。12了14.912.04155017.211.12.18.115. 242.11. 169.47.511.97.39.5.372 6.5.813.011.37PH 325927.57.730.520.321.012.321.7121.5314.511.415.511.713.7328.921.532.637.0 19.28.429.029. 16PH 82-2-2>.56..1).38..6.(7.507.325..0,.2.75.14.5.910.97.*8.97.8.61PH 85-163..6.53.95.065.43.94.<4.97).16.85.44.06.34Jinan 175.517.518.5 5.14.3 13.414.6(11.416.00.03.9 5.6.4 4.06.283.513.919.720.8 4.16.5I 3.36Jinan 193.9 6.5.625.26.24..3.04.227.06.03Yannong 156.C! .37.627.33208.5688.10.,2.44.975710.5。so2000;69。2003 .5.9Jimai 2020.98.00.115.94.515.5 17.5 25.017.6314.0 1.514.212.026.022.0中国煤化工Average12.61 13.2112.65 12.9411.6211.70MHCNM HG_12.22@2007, CAAS. AlI rights reserved. Publishedby Elsevier Ld..146TIAN Ji-chun etal.Taian location reached at 13. 19 min, which was owedThese indicated that although they had a wide CV, theyto highly fertile testing soil of Shandong Agriculturalcould be assured as the strong gluten wheat varietyUniversity.because of their high range level even if grown in unfa-vorable conditions. These kind of cultivars, such asStatistical analyses of the dough stability timeYannong 19 and PH 6911 were necessary as high qual-among the varietiesity strong gluten wheat in production. The CV of thestability time had the lowest and the highest value thatThe average, range, and CV of the stability time showedwere 24.291 (Yannong 15) and 49.606 (Jinan 17),large difference in different cultivars (Table 3). Al-respectively, among the 12 wheat cultivars. This indi-though Jinan 19, PH 85-16, and Shannong Youmai 2cated that the stability time had a large variation andhad lower stability time less than 7 min, which belongedwas not stable. Significant differences in the averageto the medium gluten wheat in production, their highof the stability time were found in different cultivarsrange level was longer than 7 min, which indicated that(Table 3).they could be used as the bread wheat under propergrown conditions. The stability time of PH 82-2-2,AMMI model analysis of the dough stability timeJinan 17, etc. was between 7.3 and 11.4 min up tostrong gluten wheat, but they had a wide range, whichThe square sum (SS) of the genotype accounted forshowed they could be used as a strong gluten wheat if 85.51% of the total square sum, which indicated thatthey are grown in favorable conditions (Tian et al.1993;the genotypes played an important role in determiningXun et al. 2003). Otherwise, they could be considered the variation of the stability time (Table 4). Furthermore,as a common wheat. The average of the stability timethe interaction of G X E was superior to E (locations).of Yannong 19, PH 6911, etc. was longer than the Chi-These results not only helped the breeders to cultivatenese standard of strong gluten wheat, and their lowthe strong gluten wheat varieties having longer stabilityrange reached at the second level of strong gluten wheat.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)CultivarsRangecvAverageSignificant testJinan192.7-8.95.26APH 85-1628.96 .5.43BShannong Youmai 23.4-11.031.696.16PH 82-2-23.8-15.931.497.32bcYannong 154.8-12.07.33Zimai 125.5-17.130.4110.04bedABCJinan 173.0-21.249.6111.40BCDYannong 196.8-23.934.4614.42dCDEGaocheng 89017.7-28.016.19DEFJimai 207.8-30.333.0617.63FPH 32598.4-37.837.6821.53GPH 69117.8-42.137 .6723.64The small and capital ltter indicated significance at P<0.05 or P<0.01.Table 4 Analysis of variance for AMMI mode of dough stability timeSource of variance_D_MS _SS% orGExSS%Genotype114037.11367.0185.51Environment77. 199.65GxE88607.07 .6.9012.86AMMI modelIPCA118326.5118.14 .4.530.00053.78IPCA21140.358.773.23. 12IPCA359.494.25中国煤化工9.80IPCA438.913.24.41Residual241.81MYHCNM HG_.09@2007, CAAS. AI ights reserved. Published by EIsevierLtd..The Variation and Stability Analysis of Wheat Dough Stability Time147ing the cultivars based on their stability time such as to be better stable than other varieties, and varieties 2,strong gluten, medium gluten, and weak gluten. In 3, and 8 appeared unstable. In addition, the length be-addition, significant differences were found in analyz-tween the location and the coordinate origin indicateding the interaction of G and E using the AMMI model.the interaction effect of the cultivars and the locations.The four items of main components (IPCA) of the in-The interactions' effect of the G (Linyi) appeared veryteractions of G and E accounted for 53.78, 23.12,large, while the location B (Qindao) was very small.9.80, and 6.41%, respectively. Moreover, the first twoThe special adaptation of the varieties to different loca-components explained 76.90% of the interaction effects,tions can be confirmed by the distance to the origin ofwhich showed that the AMMI model was very effec-variety projection in the line between the locations andtive for analyzing the interactions of G and E.the coordinate zero. If the projection dropped on theFrom Fig.1, the varieties' icons (designated 1-12)appeared much more dispersed than locations' icons2.50 「(indicated A-G) according to abscissa picture, whichindicated the variations of the cultivars were far greater1.32than that of the locations. The stability time was ana-lyzed from low to high by the cultivars icons from left0.14 tto right. The varieties 9 (Jimai 19), 7 (PH 85-16), 11(Shannong Youmai 2), 10 (Yannong 15), and 8 (PH 82-2-2) had short stability time, while 2 (PH 6911), 5 (PH104 t3259), 12 (Jjimai 20), and 1 (Gaocheng 8901) varietieshad very long stability time, and other varieties had-2.22medium stability time. IPCAI value of variety was nearto zero point according to ordinate picture, which-3.408.12.616.4 20.24showed there were small interactions between the cul-tivars and the environments, and their stability time ap-peared stable. The varieties 11 (Shannong Youmai 2),Fig.1 IPCA1 score of means of dough stability (minute). A, B, C,D, E, F, G, H, and I stand for the locations Yantai, Qingdao, Binzhou,4 (Zimai 12), 1 (Gaocheng 8901), and 5 (PH 3259) allDezhou, Liaocheng, Zibo, Linyi, Taian, and Heze, respectively;1,were near to the line passing zero point, which indi-2, 3,4,5, 6, 7, 8,9, 10, 11 and 12 stand for the wheat cultivarsvariety Gaocheng 8901, PH 6911, Yannong 19, Zimai 12, PHcated that they were insensitive to the environments.3259, PH82-2-2, PH 85-16, Jinan 17, Jinan 19, Yannong 15,Shannong Youmai 2, and Jimai 20, respectively.However, 2 (PH 6911) and 3 (Yannong 19) were faraway from this line, which showed that these two cul-tivars were unstable and sensitive to the environments.2.013It was relatively narrow that each location was dis-Etributed (Fig. 1), which was similar to the result of ana-1.013 tlyzing the location effect. But the IPCA1 had greatD。difference in different locations. The IPCA1 of loca-0.01一明tions F (Zibo), B (Qingdao), G (Linyi), and A (Yantai)i2were near to zero point line, which showed their stabili--0.987 6ty time was very stable, but the ability of resolving themutant was very poor. In contrary, the IPCA1 of lo--1.987 Ication E (Liaocheng) and D (Dezhou) was far way fromthe zero line, which showed their stability time waschangeable and had a good ability to resolve the mutant.-2.2-1.040.141.32 2.5From Fig.2, the stability time of the wheat varieties canbe assessed using the distance from the icons to the中国煤化工coordinate origin. For example, the variety 11 appearedFig. 2 Score ofi.MYHCNMHGCA1.@2007, CAAS. All rights reserved. Publishedby Elsevier Ld..148TIAN Ji-chun etal.line (or extension), there was a positive interaction, but tolerance and the protein content, even negative corre-if they fell on the contrary extension line, there wouldlations were observed. Peterson et al. (1992) also re-be negative interactions that were detrimental to theported that the genotypes having strong mixing toler-development of the good stability times. For example, ,ance were more sensitive to the environments.large positive interactions existed between the variety 3This study indicated that the cultivars having longer(Yannong 19) and locations G (Linyi) and I (Heze).dough stability time or shorter stability time appearedThey had special adaptation to the locations. Longer sensitive to the environments or relatively insensitive.stability time could be obtained if the cultivars wereTherefore, the cultivars should be grown in the suitablegrown in the suitable locations.planting locations when considering the good qualitywheat to be specially used in the production.DISCUSSIONAt present, data analysis, regression analysis, andAMMI methods are used more frequently. In regres-The dough stability time was the comprehensive be-sion analysis, the coefficient bi showed if the scultivarshavior of the flour protein and the gluten quality, whichwere stable. When bi was equal to 1.0, the varietyis very important for the food processing quality (Wangappeared stable, otherwise not. This method was veryet al. 1997; Kari et al. 2003); therefore it is an impor-simple to assess the stability of the wheat varieties.tant trait for the wheat quality evaluation in manyHowever, the AMMI method primarily combined thecountries. The results showed that the stability timevariance analysis with the main components analysishad large differences because of different cultivars,together, and provided the visual and the intuitionisticexperimental locations, and statistic analyzing methods.pictures. This not only distinguished the stability of thePeterson et al. (1992) studied the influence of the geno-wheat varieties but also explained the interactions be-types and the environments on the quality characteris-tween the cultivars and the locations. Of course, eachtics of hard red winter wheat, and found that the ef-method has its own merits and shortcomings. So, thefects of the environments on the gluten mixing toler-selection of suitable statistic method based on the re-ance appeared larger than that of the genotypes, whichsearch materials and aim can elucidate the interactionsis different from the results obtained in this study. Thebetween the genotypes and the environments well.main reason for this difference is the cultivars used inthis study had a wide difference for the dough stabilityAcknowledgementstime besides the different testing methods used in thisThis work was supported by the National Natural Sci-study. Thus, the genotypes played an important role inence Foundation of China (30471082), and the Specialthe stability time. Bergman et al. (1998) indicated thatProject of Science and Technology from Ministry ofthe gluten -mixing tolerance was mainly affected by dif-Agriculture of China (2006-kua-06 and 05-02-02B).ferent conditions in that year, which was same in thisstudy. The variations in the dough stability time wereReferenceslargely influenced by the years including air temperature,Bergman C J, Gualbrto D G, Campbell K G, Sorrells M E, Finneyrains, and sunlight that were very difficult to be con-P L.1998. Genotype and environment effects on wheatquality traits in a population derived from a soft by hardtrolled in the large production areas. The cultivars hav-cross. Cereal Chemistry, 75, 739-737.ing good quality were classified into two groups to thevariations of the dough stability time (Li et al. 2000):Bracourt-Hulme M, Leomte C.2003. 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