小麦品种面包烘烤品质与其它品质性状关系之研究

Study on Relationship Between the Breadmaking Quality and Other Quality Characteristics of Wheat Varieties

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.