不同品种小麦籽粒发芽深度对其加工品质的影响

Effect of different germinating conditions on kernel qualities in common wheat

选用面筋强度不同的 7个小麦品种 (系 )为材料 ,对不同发芽深度小麦的籽粒品质性状进行系统分析。结果表明 :随发芽时间延长 ,加工品质逐渐降低 ,面筋强度不同的小麦品种间差异不大。随发芽程度加深 ,千粒重、出粉率、蛋白质含量、湿面筋含量呈降低趋势。发芽小麦的角质率和硬度明显下降 ,但深度发芽时 。

Systematic analyses were conducted on the sprouting seed quality at different germinating conditions using seven wheat varieties(strains)with different glutenin strength as experimental materials.The results indicated that the kernel qualities became worse gradually following the elongation of germinating periods,but no significant difference was discovered among wheat varieties with different glutenin strength.Following the germinating procession,traits such as 1 000 seed weight,powdery rate in processing,contents of protein and moist glutenin showed a tendency of declining.The vitreousness and hardness of germinating seeds decreased significantly,however,when the seeds were in the course of intensive germination,the hardness of the germinating seeds became less significant on the contrary.