Effect of Stem Elongation Waterlogging on Wheat Grain Yield, Grain Traits, and Quality of Chinese Southern-Type Steamed Bread

In this study, the effect of waterlogging stress at the stem elongation stage on the wheat grain yield, grain traits, and quality of Chinese southern-type steamed bread was investigated in a field experiment using three winter wheat varieties (Aikang 58, Yannong 19, and Huaimai 44). Waterlogging stress significantly (p < 0.001) decreased the grain yields of the three wheat varieties, and Aikang 58 was the most tolerant variety, achieving a 90.8% yield compared with that of the control (normal irrigation). A grain component analysis showed that waterlogging significantly (p < 0.05) decreased the ratios of glutenin to gliadin and amylopectin to amylose in wheat grain. A Mixolab analysis showed that waterlogging significantly (p < 0.05) decreased the dough development time; stability; and C2, C3, C4, and C5 values of the three wheat varieties. A steamed bread-making test showed that steamed bread made from Aikang 58 under waterlogging conditions showed a lighter color, a higher specific volume, and a lower hardness than that made from Yannong 19 and Huaimai 44 under waterlogging conditions. Overall, waterlogging showed different effects on the wheat grain and steamed bread qualities in the three wheat varieties, with Aikang 58 exerting the best performance under waterlogging conditions.