273份小麦新品系部分品质性状表现、不同等级分布及其相关关系研究

Distributing and Correlation Analysis of Some Quality Characters in 273 New Wheat Varieties

以273份小麦新品系为材料,研究了小麦籽粒硬度、蛋白质含量、揉面仪和粉质仪等相关指标的分布和关系。结果表明:50%的小麦品系在籽粒硬度和蛋白质含量等方面已达到强筋小麦的品质要求,但面团流变学特性则存在一定的差距;加强面团流变学特性的遗传改良,应是今后育种工作的重要内容之一;以籽粒硬度结合揉面仪指标的和面时间、8 min尾高、衰落角,可作为预测小麦面粉品质和面团品质的重要参考指标,但和面时间不超过4 min为宜。

273 wheat varieties were used to study grain hardness, protein content and dough theological characters. The results showed that 50 percent of wheat varieties accorded with strong gluten wheat in grain hardness and protein content while not in dough theological characters. Improving the dough theological characters of wheat may become one of the important targets of wheat quality breeding. Grain hardness, mixing time 8 minute curve tall of mixograph and mixogram peak fall of angle could be indices to estimate the quality of wheat flour and dough theological characters, however, less than 4 minutes was suitable for mixing time.