陇育号小麦品种(系)品质分析与评价

Quality Analysis and Evaluation on Wheat Varieties(Lines)of Longyu

[目的]分析评价庆阳市小麦(Triticum aestivum Linn.)品种(系)的品质,确保庆阳市冬小麦快速健康发展。[方法]对陇东学院旱作小麦育种课题组新选育的10个陇育号小麦品种(系)的理化性质及面团流变学特性进行鉴定。[结果]大部分品种(系)品质属于硬质;容重出粉率中上,灰分含量较低,湿面筋含量较高,吸水率高,沉降值相对较低,粗蛋白含量较低。面团流变学特性显示,绝大部分品种仅适合于加工馒头、面条等传统面食。针对陇育号小麦品质现状、资源优势及区域特性,提出今后在优质冬小麦育种中可通过转基因技术导入优质基因,有目标地改良这些品种为高筋和低筋优质专用品种;优质馒头和面条小麦品种应尽快建立专用生产基地,以大面积生产优质、绿色、专用馒头面条小麦品种,并实现产品加工外销,创造更大的经济效益。[结论]该研究可为小麦品质改良及农业生产和食品加工企业的原料选择提供理论依据及指明正确方向。

[Objective] The purpose was to analyze and evaluate the quality of wheat varieties（lines） from Qingyang City,and ensure the fast and healthy development of winter wheat in Qingyang City.[Method] 10 wheat varieties（lines） of Longyu cultured by rainfed wheat breeding team of Longdong University in Qingyang were studied on the physic-chemical and rheological properties.[Result] The results showed that the most varieties were hard wheat,and had normal unit weight and flour yield,lower ash content,sedimentation value,gross protein content,higher water absorption and wet gluten content.Most of them are suitable for the traditional food such as noodles,steamed bread,and so on.Focus on the wheat quality,resource superiority and region particularity,the breeding of high quality wheat should be planed to prompt the characteristics of high gluten and low gluten by transgenic technology,properly enlarge the planting areas of wheat varieties for special flour and carry out industrial exploitation,to create greater economic benefits.[Conclusion] The study provides a theoretical basis and points a correct way for modifying wheat quality and choosing raw materials for agricultural production and food process companies.