Table 3.
Means and standard deviations (SD) of five flour quality traits of PLYs and recipient cultivar
| Traits | Lines | ||||||
|---|---|---|---|---|---|---|---|
| XY22 | PLY1 | PLY2 | PLY3 | PLY4 | PLY5 | PLY6 | |
| wheat bulk density (g/L) | 751. ± 12 | 752 ± 15 | 743 ± 11 | 752 ± 9 | 766 ± 17 | 754 ± 13 | 755 ± 15 |
| wheat gluten content (%) | 15.1 ± 0.7 | 15.1 ± 0.6 | 15.4 ± 1.0 | 15.3 ± 0.7 | 14.9 ± 0.6 | 14.9 ± 0.6 | 15.0 ± 0.8 |
| wet gluten (%) | 31.28 ± 2.3 | 31.05 ± 2.3 | 31.82 ± 1.9 | 31.82 ± 2.1 | 30.91 ± 2.5 | 31.1 ± 1.7 | 32.83 ± 2.7 |
| dough formation time (minutes) | 5.3 ± 0.2 | 5.7 ± 0.3 * | 5.5 ± 0.2 * | 5.2 ± 0.3 | 5.8 ± 0.3 * | 5.3 ± 0.2 | 5.1 ± 0.2 |
| dough stability time (minutes) | 5.7 ± 0.4 | 9.7 ± 0.4 ** | 8.6 ± 0.5 ** | 8.2 ± 0.3 ** | 9.0 ± 0.4 ** | 8.4 ± 0.3 ** | 9.2 ± 0.4 ** |
* means PLYs with Xy22 have significant difference (P < 0.05), **means PLYs and XY22 have extremely significant difference