糯小麦与普通小麦品质性状差异比较研究

Difference Comparative Study on Quality Traits of Waxy and Common Wheat

重庆市农业科学院特色作物研究所引进糯小麦种质材料与重庆本地农艺性状优良的小麦品种(系)进行连续多年的回交转育,已选育出了多个农艺性状优良、适合重庆本地种植的白粒糯小麦新品系。本文以重庆糯小麦品系渝L-3、渝L-1和普通小麦品系渝03062、R210为试验材料,研究其若干品质性状的差别。结果表明,与供试的普通小麦品系相比较,糯小麦渝L-3和渝L-1具有较低或极低的直链淀粉含量,在峰值时间、峰值粘度、最低粘度、最终粘度和回生值等5个参数上均明显低于参试的2个普通小麦品系。还讨论了糯小麦的改良和配粉研究方面的问题。

The introduced waxy cultivars and wheat cultivars with good agronomic traits in Chongqing were backcrossed and some new wheet line of white tablets waxy with some good agronomic traits that fit in Chongqing were bred by Special Crop Research Institute of Chongqing Academy of Agricultural Sciences.Two waxy cultivars,including YuL-3 and YuL-1,and common wheat cultivars of Chongqing were selected as materials to study the difference in quality traits.The results showed,compared with experimental common wheat cultivars,YuL-3 and YuL-1 had low or very low amylose content.The peak time,PK,hold through,final viscosity and anabiosis were significantly lower than that of the common wheat cultivars.The improvement of waxy wheat flour blending was also discussed.