摘要
利用132个小麦重组自交系群体(R ILs),测定了不同群体小麦面粉蛋白品质性状、面条感官品质和面条质构特性,研究了品质性状与面条品质的相关关系,在此基础上,用逐步回归法筛选了影响面条感官品质和质构特性的关键因素,对影响面条品质的所有性状做了通径分析。结果表明,面筋指数、吸水率和干湿面筋含量是影响面条感官总评分的关键性状,而且面筋指数对总评分的直接效应正向最大;面筋指数、面团形成时间和干湿面筋含量是影响面条硬度的关键性状,面筋指数的直接作用和间接作用均为正向较大,与硬度呈极显著正相关关系;吸水率和蛋白质含量是影响煮熟面条最大拉力的关键性状,蛋白质的作用大于吸水率。面筋指数极大地影响着面条品质。
132 recombinant inbred lines （PLIEs） of wheat were used to analyze their flour quality indexes, noodle sensory quality and noodle texture traits, in order to research the correlations between flour characters and noodle quality. In addition, the key factors affecting noodle sensory quality and noodle texture traits were selected by using the stepwise regression method, and all the characters affecting noodle quality were analyzed by applying path analysis. Results show that gluten index, absorption, dry/wet gluten contents are the key characteristics affecting noodle sense score, among them the gluten index exhibits the most significantly positive effect on noodle total score. Gluten index, development time, dry/wet gluten contents are the key characteristics affecting noodle hardness; again, gluten index displays obvious direct and indirect effects on noodle hardness and exhibits extra significantly positive correlation with noodle hardness. In addition, absorption and protein content are the key characteristics affecting the maximum extensile strength of boiled noodles, and the effect of protein content is greater than that of absorption. Gluten index is an index greatly affecting noodle quality.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第4期33-37,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家"十五"科技攻关技术项目(2004BA520A12-2)
农业部农业结构调整重大技术研究专项(05-02-02B)
关键词
小麦
品质
面条
重组自交系
wheat, quality, noodles, recombinant inbred lines （RIL）
