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本研究选用新疆60个不同硬度类型冬小麦品种为试验材料,研究其籽粒特性、磨粉品质及二者的关系。结果表明:不同硬度类型冬小麦品种中,硬质小麦籽粒硬度值最高为66.64;混合型小麦千粒重和粒径最大,分别为43.37 g和3.02 mm;软质小麦的籽粒蛋白质含量最高,为16.68%。3种不同硬度类型小麦品种的籽粒硬度和面粉a值变异系数分别>10和>25。相关分析表明,混合型小麦中的籽粒硬度和籽粒蛋白及软质小麦中籽粒性状与磨粉品质均关系密切。因此,在冬小麦品种籽粒和磨粉品质改良中要注重提高籽粒硬度和籽粒蛋白质含量,降低灰分,同时还应改良面粉色泽。
In this study, 60 winter wheat cultivars with different hardness types in Xinjiang were selected as experimental materials to study their grain characteristics, milling quality and their relationship. The results showed that the hardness value of durum wheat was 66.64. The grain weight and particle size of the mixed wheat were the highest, which were 43.37 g and 3.02 mm, respectively. The content of grain protein of soft wheat was the highest, which was 16.68%. The coefficient of variation of kernel hardness and flour a value of three different types of wheat with hardness were> 10 and> 25, respectively. Correlation analysis showed that grain hardness and grain protein in mixed wheat and grain properties in soft wheat were closely related to milling quality. Therefore, in the improvement of grain quality and milling quality of winter wheat varieties, it is necessary to focus on improving grain hardness and grain protein content, reducing ash content, and also improving flour color.