The difference of kernel protein content, kernel GMP content, zeleny sedimentation, wet gluten content, dough farinograph index, kernel amylose content and kernel amylopectin content, ratio of amylose and amylopectin among Yannong15, Jinan17, 509, Taishan201, Lumai22, Lumai18, 914391, Taishan021, 936098 and the physiological basis wer studied at experiment farm of Shandong Agriculture university from 2001 to 2002. The results were as fellows:
1 The partition of kernel quality among d...