不同硬度小麦品质差异的分析

Wheat Quality Trait Discrepancy among Wheats of Different Hardness

为了解不同硬度级别小麦的品质差异,并为新国标《小麦硬度测定硬度指数法》在中国小麦硬度测定中的推广和应用提供参考依据,选取硬质小麦、中硬小麦和软质小麦各6个品种,分别对其品质性状进行测试。结果表明,小麦籽粒硬度与沉淀值、湿面筋含量、破损淀粉含量、面包评分等小麦品质特性和加工特性达极显著相关关系。容重、出粉率和破损淀粉含量随着硬度指数值的升高逐渐增加,但其差异仅在软质小麦与硬质小麦之间达显著水平,硬质小麦与中硬小麦之间未达显著水平。随着硬度指数的升高,面粉蛋白质含量逐渐升高,粗淀粉含量逐渐降低,且在不同硬度小麦级别之间都达显著水平;直链淀粉占样品的比重逐渐降低,支链淀粉含量升高;面包、面条的加工品质逐步得到了改善,其中面包品质的改善较面条品质更为显著。

Grain hardness is one of the most important quality characteristics of cultivated wheat and has a profound effect on milling, baking and the quality of the end product . To investigate the quality traits discrepancy among wheats of different hardness and provide reference for company both foreign and domestic to utilize China wheat resource, data of 18 wheat cultivars with different levels of hardness were used to analyse the relationship between hardness index and wheat quality. Correlation analysis showed that hardness index was significantly correlated with other quality traits such as sedimentation value, damage starch, wet gluten content, etc. The result of data analysis showed that bulk density, flour yield and damaged starch increased with hardness index, but difference between soft wheat with medium and hard wheat were significant while difference between medium wheat and hard wheat was not. Crude protein content in- creased, starch content and amylose proportion decreased with hardness index increasing, and difference among different hardness level were significant. The quality of noodle and bread were improved with hardness index increasing, the total score of loaf was improved more apparent than the score of noodle.