Investigation on Pasting Characteristics of Spring-sown Chinese Bread Wheats

<正> Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Bey ing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environ-