基因型和环境对面团流变学特性的影响研究

Genotype and Environment Effects on Dough Rheological Characteristics

用揉混仪和质构仪研究了3个不同品质类型的冬小麦品种在8个不同的生长环境条件下的面团流变学特性,分析了基因型和环境对性状的影响及各性状间的相关性。结果表明:面团流变学特性受基因型(G)和环境(E)及其互作的共同作用,其中基因型方差均值>环境方差均值>G×E互作均值;从性状的表现看,基因型以济麦20表现最佳,环境以烟台点综合表现最好;相关分析表明,面团粘度性状与最大拉伸阻力、拉伸比、峰值时间、峰值面积和8min带宽呈显著负相关,而与延伸度呈显著正相关。最大拉伸阻力与峰值时间、峰值面积和8min带宽呈显著正相关。因此,进行品质评价时,可用质构仪测定的面团粘度特性对面团品质进行初步快速的评定。

The effects of wheat cultivars, environments and their interactions on dough rheological char -acteristics tested by mixograph and texture instrument were studied with the experiment of 3 varieties in 8 locations. The results indicated that genotype, environment and their cooperation all had significant influence on mixogram parameters and dough extensogram and stickness. From mean square values of analysis variance, there was genotype > environment > G×E. The rheological characteristics of cultivars named Jimai20 appeared very good, and so did Yantai location. The analysis of correlations indicated that strong significant negative correlations were observed between dough stickness and max resistance, R/E, peak time, peak area and 8 min band width, but there was significant positive correlation between dough stickness and extensibility. In addition, max extenso-resistance had significantly positive correlation with peak time, peak area and 8 min band width. So when evaluating the quality, dough stickness tested by texture instrument was used to evaluate dough quality quickly.