摘要
利用面包小麦品种，研究了面包质地品质同品质性状的相关性，结果表明：面包体积和比容性质相同，它们是小麦粉蛋白质含量和蛋白质品质的综合表现；面包的弹揉性，平滑度，内部结构及其３ 项品质评分同沉降值等综合品质性状、同和面时间等蛋白质品质性状相关显著，而同蛋白质含量等数量性状相关不显著；高分子量麦谷蛋白亚基评分同面包体积和比容不相关，但同３ 项品质评分呈显著或极显著相关。
The results of correlation detection of bread characteristics and wheat quality traits were shown as follows: 1.Loaf volume and specific loaf volume both are the composite expression of flour protein quantity and protein quality. 2.The correlation of the loaf quality score (loaf elasticity,loaf smooth degree,crumb texture)with the synthetic traits,e.g.,Sedimentation value,and with the traits of protein quality,e.g.,Mixogram peak time,were signifscant,while the correlation between the loaf quality score and protein quantity was not significant. 3.There was significant correlation between high molecular weight subunits score and loaf quality score,while there was not significant correlation between high molecular weight subunits score and loaf volume or specific loaf volume.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第4期4-7,共4页
Journal of the Chinese Cereals and Oils Association
