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Objects：In order to clarify the relationship between dumpling quality and wheat quality、polymer gluten subunits to provide the basis for dumpling wheat breeding and screeningsuitable flour,we conducted the testing of different wheat varieties quality and analyzing therelevance of Glu-1locus and dumpling quality.Methods：30different dough strength spring wheat varieties, planted or introduced in Xinjiangin different years,were chosen to test their seeds and dumpling products quality.We analyzedthe milling quality, protein quality traits, dough rheological properties and starch quality traitsso as to study the correlation between flour quality traits and dumpling quality and the maingluten subunits composition affecting the quality of dumpling. At last, regression analysis ofthe wheat flour quality and dumpling quality suggested several larger flour quality traitsaffecting the dumpling quality.Results:1.The flour quality features of the30different wheat varieties are as follows: The a*value, development time, stability, degree of softening and setback had large coefficient,while flour pasting temperature, peak time and L*, whiteness showed the opposite results. Inthe main requirements on wheat quality traits to make dumpling opinion,wet gluten contentwas between27.98%~43.12%, average33.46%and stability range from1.9to32.8min,average9.95min. These meant most species belonging to medium or strong glutenflour,suitable for high-quality dumpling products. By contrasting sensory evaluation values,the dumpling products of the majority of the wheat varieties was excellent, but there are19varieties; scores were higher than Tian Shan Te Yi flour to make dumplings.So most of theXinjiang wheat varieties were suitable for high-quality wrappers.2.Strong gluten wheat varieties’ quality indexes were bettet than the medium or weak’ inb*value, wet gluten content and Zeleny sedimentation value, flour waterabsorption anddevelopment time, stability, peak viscosity and low viscosity and other quality index throughanalyzing the quality indexes of different wheat varieties, especially in the b*value and wetgluten content.Weak gluten wheat varieties’ quality indexes were better than strong glutenwheat varieties in a*value, flour whiteness, degree of softing, final viscosity, setback, pastingtemperature and amylose/amylopectin content, especially in the whiteness, degree ofsoftening and amylopectin content. The most quality indexes of medium gluten wheat rangform strong gluten to weak gluten wheat But the breakage rate of starch, flour yield andfalling number were higher than both while no significant difference within varieties. Throughthe analysis of different types of wheat varieties dumpling quality we can concluded thatdumplings robustness and viscosity of weak gluten wheat were the best of the threetypes,while strong gluten wheat varieties in dumplings elasticity, smoothness, color and totalscore had no significant difference,but had higher than middle and weak gluten wheat varietytypes. Strong and middle types were more suitable for making high quality dumplings. 3. Dumpling quality was appropriately severly influenced by L*value, ash content, andbreakage rate of starch based on the different types of wheat quality and dumpling qualitycorrelation analysis.Stability and farinograph quality numbe had a appropriately greaterpositive effect on dumpling quality, so did the peak viscosity, breakdown and pastingtemperature of Starch quality in the robustness of dumplings, while wet gluten content，waterabsorption and degree of softening had negative one.The other quality traits had nothingto do with dumpling quality Path analysis and regression analysis showed that the stability isthe main factor influencing the quality of dumplings. Longer stability resulted higherassessing dumplings scores.The best components for making nice dumplings were: Ashcontent≤0.54%, L*value≥90.51, b*value≤9.43, the damaged starch content≤22.98%;thewet gluten content≥33.31%, sedimentation value≥43.49mL, devoloping time≥8.61minmin; stable time≥13.69min, Peak viscosity≥3131.71cp.4.13different subunits,15different combinations were detected in Glu-1sites on wheatvarieties. N,7+8,2+12are superiority subunits on Glu-A1, Glu-B1,Glu-D1locus with thefrequency87%,37%and50%, respectively.The frequency of (Null,7+8and2+12)Combination types appeared the highest as27%in the applied materials, followed by (Null,7+9,5+10).(Null,7+9,2+12) Combination type,which showed better dumpling performance,resilience and color than others. Followed by (Null,8,5+10) subunits composition showedthe highest dumplings viscosity and robustness effect values.The effect values of7+9subunitin Glu-B1site were higher than7+8subunits in elastic, viscosity, robustness, colour and totaleffect value of dumpling values;2+12performed better than5+10subunits in Glu-D1locie,specially in the viscosity index and7+9,2+12subunits reported positive effectindumpling quality..Conclusions: Wheat flour quality and dumpling quality traits showed difference amongXinjiang spring wheats growed in different years and with different quality types,Themedium gluten and strong gluten type were more suitable for making high quality dumplings.This study cleared different requirements of making high quality dumplings and flour and thatthe stability was the main factor influence the quality of dumplings. Xinjiang spring wheatshowed polymorphism in gluten subunits composition.N,7+8,2+12subunits were superioritysubunits on Glu-A1, Glu-B1,Glu-D1locus and different subunit combinations and differentsubunits showed no significant difference in the dumpling quality traits effect values.
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