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为了为青海省春小麦品种品质改良提供理论依据,将115份春小麦品种(系)于2000年种植在青海省西宁市,并对其籽粒品质及馒头和面条加工品质进行了评价。结果表明,参试品种(系)筋力较差、评分较低,但品种间变异幅度较大。外引品种如小冰麦33、M99-90、高优503、格兰尼、加5和野猫的馒头和面条品质较好。蛋白质含量和质量对馒头品质的影响较大,在试验 中,稳定时间与馒头体积、表面色泽、外观形状和韧性呈极显著正相关,相关系数分别为0.49、0.58、0.45和0.46。蛋白质质量主要影响面条质地,淀粉特性与面条质地和外观均相关密切,如峰值粘度与适口性、韧性、粘性和光滑性呈极显著正相关,相关系数分别为0.58、0.61、0.59和0.48。提高蛋白质质量和淀粉特性有助于改善面条品质。尽管青海的生态条件对面粉颜色、面筋强度和淀粉粘度有较大负面影响,但通过遗传选择提高青海省小麦品种的馒头和面条品质是可能的。
In order to provide a theoretical basis for the quality improvement of spring wheat varieties in Qinghai Province, 115 spring wheat varieties (lines) were planted in Xining, Qinghai Province in 2000, and their grain quality, processing quality of bread and noodles were evaluated. The results showed that the cultivars (lines) of the tested cultivars had lower tendon strength and lower scores, but the variability among cultivars was larger. Citing varieties such as small ice barley 33, M99-90, high gifted 503, Granny, plus 5 and wild cat bread and noodles better quality. Protein content and quality had a significant impact on the quality of steamed bread. In the experiment, the stability time was significantly and positively correlated with steamed bread volume, surface color, appearance shape and toughness. The correlation coefficients were 0.49,0.58,0.45 and 0.46 respectively. The protein quality mainly affects the noodle quality. The starch quality is closely related to the texture and appearance of the noodle. For example, the peak viscosity is significantly and positively correlated with palatability, toughness, viscosity and smoothness. The correlation coefficients are 0.58, 0.61, 0.59 and 0.48, respectively. Improving protein quality and starch properties can help improve noodle quality. Although ecological conditions in Qinghai have a greater negative impact on flour color, gluten strength and starch viscosity, it is possible to improve the quality of bread and noodles in Qinghai by genetic selection.