摘要
改良面包和面条品质是北方冬麦区的主要育种目标 ,了解二者的品质异同有助于提高育种效率。本研究以 81份冬小麦品种品系为材料 ,比较了小麦品质性状与面包和面条品质表现的关系。结果表明 ,籽粒硬度、蛋白质含量、SDS沉降值、形成时间、稳定时间、拉伸面积和抗延阻力是影响面包和面条品质的共同性状 ,但它们对面包、面条品质的影响程度和方式不同。面包评分及体积与稳定时间和拉伸面积呈直线关系 ,二者与面包评分的决定系数 (R2 )分别为 0 5 8和0 6 4 ,与面包体积的R2 分别为 0 5 6和 0 6 1;而面条总评分与稳定时间、拉伸面积呈二次曲线关系 (R2 分别为 0 4 4和0 5 0 )。面粉颜色和峰值黏度也是影响面条品质的关键指标。
Improving the processing quality of pan bread and dry white Chinese noodle (DWCN) are the major breeding objectives for North China Winter Wheat Region,and understanding the association in wheat quality parameters between pan bread and DWCN will contribute to the efficiency of breeding program. Eighty-one wheat cultivars and advanced lines,grown in two locations in 2000-2001 cropping season,were used to compare the association between wheat quality traits and performance of pan bread and DWCN. The results indicated that pan bread and DWCN quality were both affected by grain hardness,protein content,SDS sedimentation value,development time,stability,extension area,and max resistance,but in different direction and degree. Loaf score and volume performed a significantly positive linear relationship with gluten quality parameters,coefficients of determination ( R 2) between loaf score and stability and extension area were 0.58 and 0.64,respectively,while R 2 between loaf volume and stability and extension area were 0.56 and 0.61,respectively. The association between DWCN score and gluten quality parameters such as stability and extension area fited quadratic regression model significantly,with R 2 0.44 and 0.50,respectively. In addition to gluten quality,flour color and peak viscosity were also important parameters affecting DWCN quality.
出处
《作物学报》
CAS
CSCD
北大核心
2004年第8期739-744,共6页
Acta Agronomica Sinica
基金
国家"8 63"重大专项 ( 2 0 0 2AA2 0 70 0 3 )
"973"( 2 0 0 2CB1113 0 0 )资助项目
关键词
小麦
品质性状
面包品质
面条品质
Common wheat
Quality traits
Pan bread
Dry white Chinese noodle
