A method for breeding a high-quality noodle wheat variety

Abstract

The present application belongs to the field of crop genetic breeding, and particularly relates to a method for breeding a new high-quality noodle wheat variety with low generation and trace selection. The method integrates a whole wheat flour gluten quality parameter determination technology, a whole wheat flour starch gelatinization characteristic parameter determination technology, and a whole wheat flour paste color parameter determination technology. According to the specific conditions of parents and different generation materials, selection indexes and values are set, so that accurate and efficient selection of high-quality noodle wheat can be finally realized, accurate directional breeding of high-quality noodle wheat quality traits is realized, and blindness in the breeding process of high-quality noodle wheat is greatly reduced.

Description

Technical Field

[0001] This invention belongs to the field of crop genetics and breeding, and specifically relates to a method for low-generation micro-selection of high-quality noodle wheat varieties. Background Technology

[0002] Noodles are a traditional staple food in my country, accounting for 40% of wheat product consumption. Significant progress has been made in research on evaluation methods, selection indicators, and marker-assisted selection for Chinese noodle wheat, resulting in a relatively complete evaluation system that includes sensory evaluation, instrumental evaluation, and chemical evaluation. However, there are still gaps in the practical application of noodle wheat breeding, especially in the early generations where seed quantity limitations prevent certain quality assessments. Although near-infrared spectroscopy (NIRS) quality determination technology has been developed and applied in recent years, it still cannot meet the multi-indicator quality determination needs of noodle wheat breeding. Therefore, exploring and researching breeding techniques for low-generation, low-seed-quantity, high-quality noodle wheat varieties is particularly necessary.

[0003] The quality requirements for high-quality noodle wheat are: moderate protein content, strong or medium-strong gluten strength, good starch gelatinization characteristics, good flour color, and resistance to browning. Traditional methods for breeding high-quality noodle wheat varieties typically involve quality testing and noodle processing evaluation at higher generations (F5 and above) or testing a specific aspect of quality at lower generations. This approach fails to comprehensively grasp the quality requirements of noodle wheat, resulting in significant uncertainty in wheat breeding and a low probability of successfully breeding new high-quality noodle wheat varieties. Summary of the Invention

[0004] To address the problem of insufficient seed quantity in low-generation wheat varieties, which makes it difficult to meet the requirements for multi-index quality determination, this invention proposes a method for low-generation micro-selection of high-quality noodle wheat varieties. This method integrates whole wheat flour gluten quality parameter determination technology, whole wheat flour starch gelatinization characteristic parameter determination technology, and whole wheat flour paste color parameter determination technology. Based on the specific conditions of the parents and materials of different generations, selection indicators and values ​​are set, ultimately achieving precise and efficient selection of high-quality noodle wheat, enabling precise targeted breeding of high-quality noodle wheat traits, and greatly reducing the blindness in the breeding process of high-quality noodle wheat.

[0005] The present invention specifically adopts the following technical solution:

[0006] A method for breeding a new high-quality noodle wheat variety includes the following steps:

[0007] 1. Parental selection and hybridization

[0008] Parental lines were selected based on the quality test results, and hybridization combinations were configured. After the F0 generation seeds were harvested, they entered the F1 generation.

[0009] One of the parents must meet the following criteria:

[0010] Indicator 1: Whole wheat flour gluten quality, wet gluten content 27%~32%, gluten index not less than 80%; whole wheat flour wet gluten color 0HL* value not less than 72, ΔL* (0HL* value - 24HL* value) less than 2.0.

[0011] The 0HL* value indicates that the gluten color or L* value of the whole wheat flour paste was measured immediately after the gluten was washed out or after the whole wheat flour was mixed with water to form a uniform paste. The 24HL* value indicates that the L* value was measured after the gluten or whole wheat flour paste was placed in a refrigerator at 4℃ for 24 hours. H represents hours.

[0012] Indicator 2: Gelatinization characteristics of whole wheat flour, with a peak viscosity of not less than 3000 cP and a viscosity ratio (final viscosity / peak viscosity) of less than 1.2.

[0013] Indicator 3: Color of whole wheat flour paste, 0HL* value not less than 78, ΔL* (0HL* value - 24HL* value) less than 2.5.

[0014] This invention proposes the following indicators for one of the parent lines of high-quality noodle wheat varieties, based on three aspects: whole wheat flour gluten quality, starch gelatinization characteristics, and noodle color.

[0015] 2. F1 generation plants are planted in 2 rows, with a row length of 100cm, a row spacing of 26cm, and a plant spacing of 3.3cm. Comprehensive agronomic traits are investigated at different growth stages. Seeds are harvested at maturity and subjected to indoor seed testing. Combinations with plant height of 75-80cm, moderate resistance to powdery mildew and stripe rust, more than 36 grains per ear, and a thousand-grain weight of more than 46g are selected to enter the F2 generation.

[0016] The aforementioned growth stages include: seedling stage, jointing stage, booting stage, heading stage, flowering stage, grain-filling stage, and maturity stage.

[0017] Comprehensive agronomic traits include: plant height, growth vigor, tillering, number of effective panicles, number of grains per panicle, thousand-grain weight, disease resistance, and maturity stage.

[0018] 3. For the F2 generation, each combination is planted in 6 rows with a row spacing of 23.3 cm, a plant spacing of 10 cm, and a row length of 1700 cm. The population should be no less than 1000 plants. Through field observation, individual plant selection, and indoor threshing and transplanting after harvest, superior individual plants are selected for quality testing. The evaluation criteria for superior individual plants are: vigorous growth, plant height of 75-80 cm, more than 12 effective ears per plant, more than 36 grains per ear, 1000-grain weight of more than 46 g, moderate or higher resistance to stripe rust and powdery mildew, and good yellowing.

[0019] The quality requirements for whole wheat flour gluten, as determined by the selected materials, are as follows: wet gluten content 27%–32%, gluten index not less than 80%; wet gluten color 0HL. *The value is not less than 72, and ΔL*(0HL*value - 24HL*value) is less than 2.0;

[0020] The gelatinization characteristics of whole wheat flour were determined, and the selected materials were required to have the following specifications: peak viscosity not less than 3000 cP and viscosity ratio (final viscosity / peak viscosity) less than 1.2.

[0021] Individual plants whose gluten quality and gelatinization characteristics both meet the selection criteria are selected for F3 generation.

[0022] 4. For the F3 generation, each line is planted in two rows, using a wide-narrow row planting method. The wide row width is 27cm, the narrow row width is 18cm, the plant spacing is 10cm, and the row length is 200cm. A comprehensive agronomical trait survey is conducted. Individual plants or lines are selected in the field. Both individual plants and lines are harvested by digging up single plants and then subjected to indoor transplanting. Superior individual plants are selected for quality testing. The standards, quality testing methods, indicators, and selection criteria for superior individual plants are the same as for the F2 generation.

[0023] 5. For the F4 generation, each line is planted in two rows, using a wide-narrow row planting method. The wide row width is 27cm, the narrow row width is 18cm, the plant spacing is 6.6cm, and the row length is 200cm. Lines are selected in the field, and after harvest, they are tested indoors. Superior lines are selected for testing the gluten quality, gelatinization characteristics, and paste color of whole wheat flour. The selection criteria for superior lines are: plant height 75-80cm, more than 8 effective spikes per plant, more than 36 grains per spike, 1000-grain weight more than 46g, moderate or higher resistance to stripe rust and powdery mildew, and good yellowing performance.

[0024] The indicators for determining the gluten quality and gelatinization characteristics of whole wheat flour, as well as the selection criteria, are the same as those for the F2 generation.

[0025] The color of whole wheat flour paste was determined by measuring the 0HL* value, a* value, and b* value. The whole wheat flour paste was placed in a refrigerator at 4℃ for 24 hours and then the L* value, a* value, and b* value were measured again. The selected material index requires that the 0HL* value of the whole wheat flour paste color be no less than 78 and ΔL* (0HL* value - 24HL* value) be less than 2.5.

[0026] 6. For the F5 generation, each line is planted in two rows, using a wide-narrow row planting method. The wide row width is 27 cm, the narrow row width is 18 cm, the plant spacing is 6.6 cm, and the row length is 200 cm. Simultaneously, a plot yield comparison trial is conducted, using the regional trial control variety as the control. Each plot is 0.02 mu (approximately 0.02 hectares), with three replicates, and mechanical sowing. After harvest, superior lines are selected to measure the grain yield of the entire plot. The selected lines show a yield increase of more than 5% compared to the control variety. The selection criteria set in this invention are higher than the national regional trial approval standard for medium-strong gluten wheat, which requires a 3% yield increase compared to the control. The selection criteria, quality determination, and selection index requirements for superior lines are the same as for the F4 generation.

[0027] 7. For the F6 generation, each line is planted in two rows, using a wide-narrow row planting method. The wide row width is 27 cm, the narrow row width is 18 cm, the plant spacing is 6.6 cm, and the row length is 200 cm. Simultaneously, a plot yield comparison trial is conducted, using the regional trial control variety as the control. Each plot is 0.02 mu (approximately 0.02 hectares), with three replicates, and mechanical sowing. After harvest, superior lines are selected to measure the grain yield of the entire plot, and flour quality and noodle processing quality are evaluated. The selection criteria for superior lines are the same as for the F4 generation.

[0028] The selection criteria for determining the gluten quality and gelatinization characteristics of flour include a gluten index of not less than 80%, a peak viscosity of not less than 2200 cP, and a viscosity ratio (final viscosity / peak viscosity) of less than 1.2.

[0029] The color of the flour paste was measured, and the L* value of the 0H flour paste color was measured. The flour paste was placed in a refrigerator at 4℃ for 24 hours and the L* value was measured again. The selected material index requires that the L* value of the 0H flour paste color is not lower than 87.5 and ΔL* (0HL* value - 24HL* value) is lower than 2.0.

[0030] The flour's farinograph and tensile parameters were measured. The selected materials were required to have a water absorption rate of no less than 60%, a stability time of no less than 7 minutes, and a tensile area of ​​no less than 75 cm². 2 The maximum resistance to ductile resistance is not less than 350 BU.

[0031] To evaluate the quality of noodle processing, the sensory evaluation indicators for noodles include firmness (10 points), elasticity (25 points), smoothness (20 points), taste (5 points), surface condition (10 points), and color (30 points). The selection criteria require that the total score of noodles be no less than 82 points. The selection criteria set in this invention are higher than 80 points in the scoring standard for high-quality wheat varieties for noodles.

[0032] 8. The F5 and F6 generation plots yielded more than 5% more than the control variety, and the F6 generation flour quality indicators all met the selection criteria. These lines are selected as high-quality noodle wheat varieties.

[0033] The beneficial effects of this invention are as follows:

[0034] Traditional methods for selecting high-quality noodle wheat varieties have the following characteristics: First, selection is based on pedigree, and breeders generally do not measure quality parameters of parents and offspring. After obtaining lines with uniform traits from the F5 generation onwards, quality traits are measured during milling, and noodle processing quality is evaluated. Second, in recent years, near-infrared spectroscopy and gluten analyzers have been used in low-generation breeding to measure protein content, wet gluten content, and gluten index. However, this method cannot meet the comprehensive quality requirements of high-quality noodles for wheat varieties, including gluten strength, starch characteristics, and color, especially the color of fresh noodles and resistance to browning. Third, color-related molecular markers have also been used in low-generation breeding in recent years, but color-related genes are numerous, and a single trait is often encoded by multiple gene loci, requiring extensive marker testing. These selection methods have certain limitations and make it difficult to accurately and efficiently select high-quality noodle wheat varieties for multiple quality traits.

[0035] The method for breeding high-quality noodle wheat varieties provided by this invention can accurately breed high-quality noodle wheat varieties. The key improvement of this invention lies in the use of micro-analysis technology to determine the gluten characteristics, gluten color (noodle color), and gelatinization characteristics of whole wheat flour during the selection of parent lines and the selection of F2 and F3 generations. This method also proposes methods for measuring protein content, gluten index, and gluten color (L). * Value and ΔL * The requirements for the index, peak viscosity, and viscosity ratio (smoothness, mouthfeel); during the selection process of F4 and F5 generations, the gluten characteristics, gelatinization characteristics (starch quality), and color of whole wheat flour paste were determined using micro-analysis technology, and the protein content and gluten index, peak viscosity and viscosity ratio, and paste color of whole wheat flour were proposed. * Value and ΔL * The F6 generation was used for large-scale flour milling to determine the gluten characteristics, gluten color, gelatinization characteristics, flour texture, stretching properties, and noodle processing quality, comprehensively identifying and validating the quality selection results of the lower generation. Throughout the breeding process, protein content, gluten index, and gluten color were considered. * The selection of indicators at three levels—value and ΔL* value, peak viscosity and viscosity ratio—is particularly important for selecting high-quality noodle wheat.

[0036] This invention performs micro-quantity, multi-index quality determination starting from the F2 generation, which greatly improves the accuracy of breeding high-quality noodle wheat varieties and significantly reduces selection costs. Detailed Implementation

[0037] The present invention will now be described in more detail through specific embodiments to facilitate understanding of the technical solution of the present invention, but this is not intended to limit the scope of protection of the present invention.

[0038] Example 1

[0039] (1) Parent selection and single-cross combination configuration

[0040] Zhengmai 7698, a high-quality wheat parent material for noodles, was selected. The whole wheat flour from this material has a wet gluten content of 30.5% and a gluten index of 86.4%. The whole wheat flour gluten has a color of 0HL. * The value is 73.13, and the ΔL* value is 1.21; among the gelatinization characteristic parameters of whole wheat flour, the peak viscosity is 3051 cP, the final viscosity is 3376 cP, and the viscosity ratio is 1.11; the L* value of the color of whole wheat flour paste at 0H is 78.21, the L* value after 24H is 76.86, and the ΔL* value is 1.35. Zhengmai 7698 is a high-quality noodle wheat, and the comprehensive score of noodles is 87 points.

[0041] The other ingredient, Zhoumai 22, has a whole wheat flour wet gluten content of 31.3% and a gluten index of 61.6%. The whole wheat flour gluten color L* value is 69, and the ΔL* value is 3.73. Among the gelatinization characteristics of whole wheat flour, the peak viscosity is 2568 cP, the final viscosity is 3255 cP, and the viscosity ratio is 1.26. The 0H whole wheat flour paste color L* value is 76.87, and after 24H, the L* value is 73.14, the ΔL* value is 3.85, and the noodle's overall score is 71 points.

[0042] In 2009, a hybrid combination was constructed using Zhoumai 22 as the female parent and Zhengmai 7698 as the male parent.

[0043] (2) Material selection for F1 generation

[0044] The harvested F0 generation seeds were sown in autumn to grow into the F1 generation. Two rows were planted manually, with a row length of 100cm, a row spacing of 26cm, and a plant spacing of 3.3cm. The comprehensive agronomic traits of the F1 generation plants were investigated at different growth stages. Seeds were harvested at maturity and subjected to indoor seed testing to select the best plants.

[0045] Combinations with a plant height of 75-80cm, moderate resistance to powdery mildew and stripe rust, more than 36 grains per ear, and a thousand-grain weight of more than 46g are selected for the F2 generation.

[0046] The aforementioned growth stages include: seedling stage, jointing stage, booting stage, heading stage, flowering stage, grain-filling stage, and maturity stage.

[0047] Comprehensive agronomic traits include: plant height, vigor, tillering, number of effective panicles, number of grains per panicle, thousand-grain weight, disease resistance, and maturity.

[0048] (3) Material selection for F2 generation

[0049] Each F2 generation hybrid combination was planted in 6 rows with a row spacing of 23.3 cm, a plant spacing of 10 cm, and a row length of 1700 cm. Through field observation, single-plant selection, and post-harvest indoor threshing and seed testing, superior single-plant materials were selected for quality assessment. The evaluation criteria for superior single plants were: vigorous growth, plant height of 75–80 cm, more than 12 effective panicles per plant, more than 36 grains per panicle, a thousand-grain weight of more than 46 g, and moderate or higher resistance to stripe rust and powdery mildew, with good yellowing.

[0050] Whole wheat flour gluten quality determination, sample size 10g. Selected indicators and requirements: wet gluten content 27%–32%, gluten index not less than 80%; wet gluten color 0HL. * The value is not less than 72, and ΔL*(0HL*value - 24HL*value) is less than 2.0;

[0051] The gelatinization characteristics of whole wheat flour were determined, with a sample size of 3.5g. The selected material requirements are: peak viscosity not less than 3000cP, and viscosity ratio (final viscosity / peak viscosity) less than 1.2.

[0052] Ultimately, 58 individual plants that met the selection criteria were selected and entered the F3 generation.

[0053] (3) Selection of F3 generation materials

[0054] For the F3 generation, each line was planted in two rows, using a wide-narrow row planting method. The wide row width was 27cm, the narrow row width was 18cm, the plant spacing was 10cm, and the row length was 200cm. A comprehensive agronomical trait survey was conducted. Individual plants or lines were selected in the field; both were harvested individually and then transplanted indoors. Superior individual plants were selected for quality testing. The standards, testing methods, and indicators for superior individual plants, as well as the selection criteria, were the same as for the F2 generation. Ultimately, 231 individual plants meeting the criteria were selected for the F4 generation (9 major lines, 231 individual plants).

[0055] (4) Selection of F4 generation materials

[0056] For the F4 generation, each strain was planted in two rows, using a wide-narrow row planting method. The wide row width was 27cm, the narrow row width was 18cm, the plant spacing was 6.6cm, and the row length was 200cm. Strains were selected in the field, and after harvest, they were subjected to indoor testing. Superior strains were selected for testing the gluten quality, gelatinization characteristics, and color of the whole wheat flour paste. The selection criteria for superior strains were: plant height 75-80cm, more than 8 effective spikes per plant, more than 36 grains per spike, 1000-grain weight more than 46g, moderate or higher resistance to stripe rust and powdery mildew, and good yellowing performance.

[0057] The indicators for determining the gluten quality and gelatinization characteristics of whole wheat flour, as well as the selection criteria, are the same as those for the F2 generation.

[0058] For the color determination of whole wheat flour paste, use 6g of sample, add 9ml of water to make a uniform paste, and immediately measure the 0HL*, a*, and b* values ​​of the whole wheat flour paste. Place the whole wheat flour paste in a 4℃ refrigerator for 24 hours, and then measure the L*, a*, and b* values ​​again. The selected material requirements are: the 0HL* value of the whole wheat flour paste color should not be lower than 78, and ΔL*(0HL* value - 24HL* value) should be lower than 2.5.

[0059] Ultimately, 61 individual plants were obtained that met all the selection criteria for quality testing, forming 5 F4 generation lines with the following line numbers: 09H188-11-5, 09H188-34-3, 09H188-34-9, 09H188-38-3, and 09H188-38-9.

[0060] (5) F5 generation selection

[0061] For the F5 generation, each line was planted in two rows, using a wide-narrow row planting method. The wide row width was 27 cm, the narrow row width was 18 cm, the plant spacing was 6.6 cm, and the row length was 200 cm. Simultaneously, a preliminary yield comparison trial was conducted in each plot, using the regional trial control variety as the control. Each plot was 0.02 mu (approximately 0.02 hectares) and mechanically sown. After harvest, superior lines were selected to measure the grain yield of the entire plot. The selected lines were required to have a yield increase of at least 5% compared to the control variety. This invention sets selection standards higher than the national regional trial approval standard for medium-strong gluten wheat, which requires a yield increase of 3% compared to the control. The selection criteria, quality determination, and selection indicators for superior lines are the same as for the F4 generation.

[0062] Based on the yield and quality test results, 74 individual plants that met the selection criteria were finally obtained. Five major lines entered the F6 generation, and the line numbers were: 188-11-5-1, 188-34-3-5, 188-34-9-4, 188-38-3-1, and 188-38-9-2.

[0063] (6) F6 generation selection

[0064] For the F6 generation, each line was planted in two rows, using a wide-narrow row planting method. The wide row width was 27 cm, the narrow row width was 18 cm, the plant spacing was 6.6 cm, and the row length was 200 cm. Simultaneously, a formal yield line trial was conducted in each plot, using the regional trial control variety as the control. Each plot was 0.02 mu (approximately 0.02 hectares), with three replicates, and mechanical sowing was performed. After harvest, superior lines were selected to measure the grain yield of the entire plot, and flour quality and noodle processing quality were evaluated. The selection criteria for superior lines were the same as for the F4 generation.

[0065] The flour was milled using the Bühler test, with a sample size of 2 kg. The gluten quality and gelatinization characteristics of the flour were determined, with sample sizes of 10 g and 3.5 g, respectively. The selected criteria were: gluten index not less than 80%, peak viscosity not less than 2200 cP, and viscosity ratio (final viscosity / peak viscosity) less than 1.2.

[0066] To determine the color of the flour paste, use 6g of sample, add 8ml of water, and immediately measure the L*, a*, and b* values ​​of the 0H flour paste. Place the flour paste in a 4℃ refrigerator for 24 hours, and then measure the L*, a*, and b* values ​​again. The selected material requirements stipulate that the L* value of the 0H flour paste should not be lower than 87.5, and ΔL*(0HL* value - 24HL* value) should be lower than 2.0.

[0067] The flour's farinograph and tensile parameters were measured, with a sample size of 50g. The selected criteria required a water absorption rate of no less than 60%, a stability time of no less than 7 minutes, a tensile area of ​​no less than 75 mm, and a maximum resistance to stretching of no less than 350 BU.

[0068] To evaluate the quality of noodle processing, a sample size of 200g was used. The sensory evaluation indicators for noodles included firmness (10 points), elasticity (25 points), smoothness (20 points), taste (5 points), surface condition (10 points), and color (30 points). The selection criteria required that the total score of the noodles be no less than 82 points. The selection criteria set in this invention are higher than 80 points in the scoring standard for high-quality wheat varieties for noodles.

[0069] (7) The F5 and F6 generations were finally selected with a yield increase of 6.7% and 7.9% respectively, and the F6 generation noodles scored 85.2 points. The strain 188-34-9-4-2 was named Zhengmai 9188.

[0070] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Therefore, all equivalent changes or modifications made to the structure, features and principles described in the claims of the present invention should be included within the scope of the present invention.

Claims

1. A method of breeding a high quality noodle wheat variety, characterized by, The method comprises the following steps: (1) parent selection and hybrid combination configuration: according to the quality determination results, the parents are selected and matched, and the F0 generation seeds are harvested to enter the F1 generation; One of the parent wheats needs to meet the following indexes: Index 1: the wet gluten content of whole wheat flour is 27%-32%, the gluten index is not less than 80%, the 0HL* value of the whole wheat flour wet gluten color is not less than 72, and the ΔL* (0HL* value-24HL* value) is less than 2.0; 0HL* value indicates that the gluten color is determined immediately after the gluten is washed out or the whole wheat flour is adjusted into a uniform paste, 24HL* value indicates that the L* value is determined again after the gluten or whole wheat flour paste is placed in a refrigerator at 4℃ for 24H, and H indicates hours; Index 2: the peak viscosity of the whole wheat flour is not less than 3000 cP, and the final viscosity / peak viscosity is less than 1.2; Index 3: the 0HL* value of the whole wheat flour paste color is not less than 78, and the ΔL* (0HL* value-24HL* value) is less than 2.5; (2) the F1 generation seeds obtained by hybridizing the parents are planted, and the combinations are selected to enter the F2 generation; (3) the single plants of the F2 and F3 generations are selected for quality determination, and the medium selection index requirements are as follows: the wet gluten content of whole wheat flour is 27%-32%, the gluten index is not less than 80%, the 0HL* value of the whole wheat flour wet gluten color is not less than 72, and the ΔL* (0HL* value-24HL* value) is less than 2.0; the peak viscosity of the whole wheat flour is not less than 3000 cP, and the final viscosity / peak viscosity is less than 1.2; (4) Quality determination of F4 generation selected lines, the index requirements of selected materials: the wet gluten content of whole wheat flour is 27%~32%, the gluten index is not less than 80%; the color of whole wheat flour wet gluten is 0HL * * value is not less than 72, ΔL* (0HL* value-24HL* value) is lower than 2.0; the peak viscosity of whole wheat flour is not less than 3000 cP, the final viscosity / peak viscosity is lower than 1.2; the color of whole wheat flour paste is 0HL* value is not less than 78, ΔL* (0HL* value-24HL* value) is lower than 2.5; (5) the F5 generation is selected for strain selection; at the same time, the plot yield and quality test is carried out, and the plot test control is used as a control variety; after harvesting, the plot yield and quality are determined, the yield index requirement is increased by more than 5% compared with the control, and the quality determination index and medium selection index requirements are the same as those of the F4 generation; (6) F6 generation continues to carry out strain selection and plot yield product ratio test; after harvest, flour quality determination and noodle processing quality evaluation are carried out, and the selected indexes require: flour gluten index is not less than 80%; flour peak viscosity is not less than 2200 cP, final viscosity / peak viscosity is lower than 1.2; flour paste color 0HL* value is not less than 87.5, ΔL*(0HL* value-24HL* value) is lower than 2.0; water absorption is not less than 60%, stable time is not less than 7 min; tensile area is not less than 75 cm 2 , maximum resistance to extension resistance is not less than 350 BU; noodle total score is not less than 82 points; F5 generation and F6 generation plot yield product ratio results are all increased by more than 5% compared with the control variety, and the F6 generation noodle score reaches more than 82 points The selected high-quality noodle wheat strain enters the regional test procedure of variety evaluation; the sensory evaluation indexes of noodles in step (6) are firmness 10 points, elasticity 25 points, smoothness 20 points, taste 5 points, surface state 10 points, color 30 points.

2. The method for breeding a high-quality noodle wheat variety according to claim 1, characterized by, In step (2), the F1 generation is planted in 2 rows, the row length is 100 cm, the row spacing is 26 cm, and the plant spacing is 3.3 cm; in step (3), the F2 generation is planted in 6 rows, the row spacing is 23.3 cm, the plant spacing is 10 cm, and the row length is 1700 cm; in step (3), the F3 generation of each strain is planted in 2 rows, and the wide and narrow row planting is used, the wide row width is 27 cm, the narrow row width is 18 cm, the plant spacing is 10 cm, and the row length is 200 cm; in steps (4), (5) and (6), the F4, F5 and F6 generations of each strain are planted in 2 rows, and the wide and narrow row planting is used, the wide row width is 27 cm, the narrow row width is 18 cm, the plant spacing is 6.6 cm, and the row length is 200 cm; in addition, the F5 and F6 generations of each strain are planted for plot yield and quality test, each plot is 0.02 mu, and there are 3 repetitions.

3. The method for breeding a high-quality noodle wheat variety according to claim 1, characterized by, In step (2), the selection standard of the combination entering the F2 generation is: the plant height is 75-80 cm, the powdery mildew and stripe rust are medium resistant, the spike grain number is more than 36, and the thousand-grain weight is more than 46 g.

4. The method for breeding a high-quality noodle wheat variety according to claim 1, characterized by, In step (3), the single plant selection standard for quality determination of the F2 and F3 generations is: strong growth, plant height is 75-80 cm, single plant effective spike number is more than 12, spike grain number is more than 36, thousand-grain weight is more than 46 g, stripe rust and powdery mildew are medium resistant or more, and the yellowing is good.

5. The method for breeding a high-quality noodle wheat variety according to claim 1, characterized by, The selection criteria of the lines for quality determination in steps (4), (5) and (6) are as follows: plant height 75-80 cm, single plant effective ear number more than 8, ear grain number more than 36, 1000-grain weight more than 46 g, and middle resistance to stripe rust and powdery mildew, and good yellowing.

6. The method for breeding a high-quality noodle wheat variety according to claim 1, characterized by, The yield standard of the selected lines in step (6) is as follows: yield increase of more than 5% compared with the control variety.