摘要
本试验在分析大量样本的基础上,对供试小麦品种的面筋指数进行了系统探讨,研究了面筋指数与HMW-GS及面包烘烤品质参数的关系,结果表明:不同亚基的等位基因变异位点其所含面筋指数的量大小不一,面筋指数与面包体积和面包评分呈极显著正相关。
In this paper, the gluten index of wheat was discussed systematically and the correlation of bread toasting quality, HMW - GS and the gluten index were studied by analyzing a large number of samples. The main results showed that the gluten index was different with the allelic variation of different subunits. The gluten index showed extremely significantly positive correlation with bread volume and bread score.
出处
《山东农业科学》
2009年第7期18-22,共5页
Shandong Agricultural Sciences
