摘要
对17个小麦品种(系)的15个品质指标间的相互关系进行了研究。结果表明,容重、粗蛋白含量与面包重量、面包体积、面包评分无关,湿面筋、干面筋与粉质仪指标的相关也不显著,在针对烘烤品质为主要育种目标时,可不必追求过高的籽粒容重和蛋白质含量,当前品质育种应在一定蛋白质含量的基础上着重改良蛋白质和面筋的质量。粉质仪指标与烘烤品质关系密切,沉降值则与营养品质和烘烤品质的多数性状相关显著或极显著,是面筋质和量的综合反映,在缺少粉质仪的研究单位,可作为一种有效的品质检验方法。
This study was conducted with 17 genotypes of winter wheat. There were not significant correlations between test weight, protein content and loaf weight, loaf volume, loaf scores, the correlations between wet gluten, dry gluten and farinograph properties were also not significant. It was not necessary to chase test weight and protein content much high when baking quality was principal goal for wheat breeding. Quality breeding should be concentrated on improving the quality of protein and gluten based on certain protein content in the near future. It was closely related between Farinograph properties and baking qualities. The correlations between sendimentation value and most characteristics of nutritional quality and processing quality were significant or highly significant. Sendimentation value was compositive response of quality and amount of gluten and can be regarded as effective method for quality examining.
出处
《莱阳农学院学报》
2002年第4期267-269,共3页
Journal of Laiyang Agricultural College
