中文摘要：

Farinograph 面团稳定性时间是为分类小麦的一个重要索引，并且它经常为小麦栽培变种显示最适当的结束使用。这研究在发生在商业小麦生产期间的面团稳定性时间瞄准了大变化的问题。在越过地点和年的面团稳定性时间和它的一致性的变化用从山东省获得的 12 主要高质量的小麦栽培变种(变化) 被分析，中国，它在九个不同地点被种三连续的年。结果证明在面团稳定性时间的变异系数越过不同变化，地点，和年从 24.29 ～ 49.60%。添加剂知效应和趋于增加的相互作用(AMMI ) 分析显示在在变化，生长地点，和年之间的面团稳定性时间有重要相互作用。遗传型效果是最显著的，由遗传型和环境的相互作用列在后面。环境效果是最不重要的。然而，在变化和地点之间的相互作用各更加不同栽培变种(变化) 显然有特定的适应性到生长地点。因此，为成功的广告放大高质量的小麦变化的生产，合适的栽培变种的选择和它为混合稳定性的面团满足需要的要求的地点预定的很合适的生长是重要的。

英文摘要：

Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars （varieties） obtained from Shandong Province, China, which were grown at nine different locations for three successive years. The results showed that the coefficient of variation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction （AMMI） analysis indicated that there were significant interactions for the dough stability time between the varieties, the growth locations, and the years. The genotype effect was the most noticeable, followed by the interaction of the genotype and the environment. The environmental effect was the least significant. The interactions between the varieties and the locations differ considerably, however, each cultivar （variety） apparently has a specific adaptability to the growth location. Therefore, for the successful commercial scale production of the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meet the desired requirements for the dough mixing stability time are important.