摘要
通过对黄淮冬麦区36个主要小麦品种面包烘烤品质、面筋品质和HMW-谷蛋白亚基组成的分析,初步明确了参试小麦品种烘烤品质的现状和遗传基础;揭示了面包体积受吹泡示功仪(Alveograph)参数、和面仪(Mixograph)参数和小麦籽粒沉降值影响的实质;
The characteristics of breadmaking quality, gluten quality and high molecular weight glutenin subunit composition of 36 wheat varieties cultivatied in Huang Huai winter wheat area were analysed. The results gave out the present situation and genetic basis of the baking quality of the wheat varieties tested. Statistical analysis released that how the baking volume was affected by alveograph parameters, mixograph parameters, sedimentation value, and protein content. Through experiment, the quantitative relation between the baking volume and the HMW glutenin subunit composition was set up. The analysis results also proved the feasibility of calculating the baking volume by means of composition of the HMW glutenin subunits.
出处
《西北农业学报》
CAS
CSCD
1996年第4期25-30,共6页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
小麦
品种
烘烤品质
面筋质量
Wheat
Breadmaking quality
Gluten quality
HMW glutenin subunit
Baking volumeP