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本试验研究近3年来中国不同区域旱地小麦蛋白质品质变化规律,研究结果可为小麦品种改良和食品加工提供理论依据。通过对2003年-2009年我国4个国家区域试验冬、春小麦旱地组的217个区试品种(系)小麦样品的籽粒蛋白质含量、湿面筋含量、沉淀值、稳定时间和最大拉伸阻力进行分析。结果表明:旱地春小麦的蛋白质含量、湿面筋含量、面团稳定时间平均高于旱地冬小麦,3项指标以东北春麦旱地组最高;按照稳定时间、蛋白质含量、湿面筋含量分类,强筋和中筋品种比例分别为12.4%和30.9%,弱筋小麦品种只占0.5%。比较9个品质指标品种间的变异,以面团稳定时间最大、容重最小。稳定时间的变异约为蛋白质和湿面筋含量的10倍以上,而后两者变异程度相近。
This study investigated the variation of protein quality in dryland wheat in different regions of China in recent 3 years. The results provide theoretical basis for wheat variety improvement and food processing. By analyzing the protein content, wet gluten content, sedimentation value, settling time and maximum tensile resistance of 217 wheat cultivars from the regional trial winter wheat and spring wheat dryland group in four years in China from 2003 to 2009, . The results showed that the protein content, wet gluten content and dough stability time of spring wheat in dry land were higher than those in dry land, and the three indexes were the highest in spring wheat dry land of Northeast China. According to the stability time, protein content, wet gluten content, Respectively, 12.4% and 30.9%, weak gluten wheat varieties accounted for only 0.5%. The variation among 9 quality index varieties was compared to the maximum dough stability time and the minimum bulk density. The variation of stability time is about 10 times more than the content of protein and wet gluten, and the variation degree of the latter two is similar.