江苏省小麦品质现状及品质改良研究

Research on Status of Quality and Its Improvement of Wheat Varieties in Jiangsu Province

分析测定了当前江苏省大面积推广和新选育的 1 8个小麦品种 (品系 )的理化性质和面团流变学特性。各性状的平均值为 :容重 786.7g/L,出粉率 68.6%,蛋白质含量 1 2 .7%,湿面筋含量 3 2 .7%,沉淀值 3 6.0ml,面团吸水率 60 .6%,形成时间 2 .7min,稳定时间 4 .2 min,软化度 1 0 5.3 B.U.,评价值 4 5.4。总地看来 ,江苏省小麦品种 (品系 )的容重和出粉率稍高 ,蛋白质、面筋含量和沉淀值中等 ,但面团形成时间和稳定时间偏短 ,均达不到高筋粉的要求 ,属中、弱筋粉范畴。弱筋小麦新品种宁麦 9号各项品质指标符合加工制作优质饼干、糕点食品的要求。文中还对优质小麦育种、栽培。

The quality characters of 18 wheat varieties (lines)in Jiangsu province were evaluated in 1999. The results showed that the mean of grain test weight was 786.7 g/L, flour yield, protein content, wet gluten, sedimentation value, water absorption, development time, stability time, softening and valorimeter value were 68.6%, 12.7%, 32.7%, 36.0 ml, 60.6%, 2.7 min, 4.2 min, 105.3 B.U., and 45.4, respectively. On the whole, the grain test weight and flour yield of 18 wheat varieties(lines) were much higher, and their protein content, wet gluten content andsedimentation value were medium. However, their flour quality was not up to theindex of high strength type, because of shorter development and stability time.Most of them were only suitable for making noodles, steamed bread and dumpling wrapper. Ningmai 9 was suitable for making biscuit and cake. The problems of breeding, cultivation, regional planting and industrial exploitation for special wheat varieties were also discussed in the paper.