我国小麦品质现状分析

Present Status of Wheat Quality in China

为给小麦生产及粮食购销、加工企业提供小麦品种品质方面的信息，2003～2005年从全国各地征集了1334份小麦样品（包括369个品种），对其籽粒品质、面粉品质、面团特性及加工品质进行了测定和评价。结果表明，在所测试的品质性状中，稳定时间的变异系数最高（83．28％），其次为最大阻力、形成时间、拉伸面积、沉淀值、降落数值、延伸性、湿面筋和蛋白质含量，容重、出粉率和吸水率的变异系数较低（2．44％、2．84％、6．06％）。稳定时间、拉伸面积、形成时间、沉淀值、最大阻力等品质性状在品种间和年度间变化较大。与国家标准相比对，2003、2004和2005年测试样品中分别达到强筋和弱筋小麦国家标准主要指标的品种数为7、24、39个和2、6、12个。与农业部1986、1990、1994年三次面包品质测定结果相比较，我国强筋小麦的烘焙品质呈逐步改良趋势。

1334 samples of 369 wheat cultivars grown in different regions from 2003～2005, were used to investigate and evaluate grain quality, milling quality, rheological characteristics, and processing quality. The results showed that the coefficient of variation of stability is the highest in all traits, the followed is maximum resistance, developing time, energy of area, sedimentation value, falling number, extensibility, wet gluten and protein content. The CV of test weight, flour yield and water absorption is the lowest. The traits such as stability, energy of area, developing time, sedimentation value, maximum resistance varied greatly from cultivars and years. According to National Standard, there were 7,24,39 and 2,6,12 cultivars in 2003,2004 and 2005 reaching strong gluten wheat （GB/T 17892-1999） and weak gluten wheat （GB/T 17893-1999）, respectively. Compared with the results of bread-baking quality tested in 1986,1990 and 1994 by Ministry of Agriculture, breading-baking quality of strong-gluten wheat improved gradualy in China.