山西省南部四种不同类型小麦的品质分析

Quality Analysis on Four Types of Wheat Varieties in Southern Shanxi

以山西省南部麦区近年来主要推广的小麦品种及黑小麦品种(系)为材料,对品质性状及部分流变学特性进行了分析。结果表明,试验品种(系)容重、蛋白质含量中等,品质均较差。4种不同类型的小麦在淀粉含量、稳定时间、形成时间、硬度、千粒重方面差异极显著。面筋指数的变异系数最大,都在65%以上,其中蓝粒小麦达到70.21%。4种类型的小麦流变学参数表现为吸水率较低,在60%以下;形成时间较短,在5min以下,其水、旱小麦平均值分别为2.97min和1.91min;面团稳定时间中等,平均值大于7min。综合分析表明,山西省南部优质专用小麦品种(系)较少,主要为做馒头、面条等主食的小麦品种。

Quality characters and farinograph parameters of popular varieties and black wheat strains from southern Shanxi were analyzed.The results showed that these varieties and strains had medium bulk density and protein content,but the protein quality is not good.Starch,hardness,1000 kernel weight,stability and dough development time had very significant difference among the four types of wheat.Gluten index had highest coefficient of variation,all above 65%,with 70.21% for blue wheat.The water absorption was below 60%.The dough development time was below 5min,with 2.97min and 1.91min on an average for irrigated wheat and rainfall wheat respectively.The stability time was above 7min.Comprehensive analysis showed the quality of the popular varieties in southern Shanxi was not good.These varieties were mainly fit for steamed bread and noodles.