新疆自育春小麦品种面团流变学特性及淀粉糊化特性的研究

Studies on Evolution of Starch Pasting Properties and Rheological Characteristics of Dough of Spring Wheat in Xinjiang

【目的】掌握新疆自育春小麦品种的特点,了解各阶段选育品种的变化规律,以期为新疆优质春小麦品种的选育提供理论依据。【方法】对新疆近30 a审定通过的30个春小麦品种的面团流变学特性及淀粉糊化特性进行系统研究。【结果】新疆自育春小麦品种间面团流变学特性各特征值变异均较大,其中P/L的变异系数最大。大多数品种的W和P/L值适合制作面条、馒头等食品。2005年后育成的品种在P、L和W值上都有所提高,其中W值的增长最为明显(+25%)。Ⅱ、V、Ⅵ三个时期自育品种的面团筋力较强,而Ⅲ、Ⅳ时期育成品种的面团筋力较弱,但弹性和延伸性较好。新疆春小麦品种淀粉糊化特性特征值变异范围相对较小,峰值粘度、低谷粘度和最终粘度在20世纪80年代中后期育成品种中较高,而到90年代初育成的品种中下降到最低,后期育成品种中又逐渐上升,呈现出两头高中间低的变化趋势。【结论】新疆春小麦自育品种的面团流变学特性符合加工面条和馒头的需求,而淀粉糊化特性反映出加工优质面条的品种较为缺乏。

[ Objective ] The purpose of this project was to have the knowledge of the characteristics of breeding of the spring wheat varieties in Xinjiang and understand the changes of various stages of breeding varieties in order to provide a theoretical basis for breeding high quality spring wheat. [ Method] Systematic study was carried out about rheological characteristics of dough and starch pasting properties of Xinjiang＇ s 30 varieties of spring wheat that were examined and approved for nearly 30 years. [ Result] Each eigenvalue variation of dough rheological propertie＇s of Xinjiang bred spring wheat cuhivars is large, among which P/L maximum variation coefficient is the largest. Most varieties of W and P/L value are suitable for making noodles, steamed bread and other food. After 2005, P, L and W values of the bred varieties were increased. Among them, W value is the most evident （ ＋ 25% ）. The dough strength of the three periodsⅡ, Ⅴ, Ⅵ is stronger, while the dough strength of the periods III, IV of the bred varieties is weak, but with better elasticity and extensibility. The eigenvalue variation range of Xinjiang spring wheat starch paste property is relatively small, and the peak viscosity, through viscosity and final viscosity of the varieties bred in the mid and late 1980 were high and those of the varieties bred in the early 1990s went down to the minimums, and then they gradually increased in the late 1990s, showing a curve trend of low between two high schools. [ Conclusion] The the rheological properties of dough of Xinjiang domestic varieties accord with processing noodles and steamed bread needs, and starch pasting properties reflects the lack of varieties to process high quality noodles.