不同储藏时期强筋小麦品质特性变化分析

Changes of Quality Properties of Strong Gluten Wheat at Different Storage Period

为了进一步了解强筋小麦的后熟过程、探明强筋小麦在收获后不同储藏期的品质变化特点,以津强小麦及其衍生系中筛选出的8个强筋小麦品种(系)为试材,在室温条件下分别储藏10,90 d后进行品质测定。结果表明,储藏90 d时,8个品种的稳定时间均超过7 min;储藏10,90 d,小麦的蛋白质含量变异幅度均较小,湿面筋含量均有所增加,平均增幅3.69%,面团吸水率均有所下降,形成时间和稳定时间的平均增幅分别为13.41%和56.34%。t测验结果表明,储藏10,90 d的湿面筋含量和面团稳定时间之间的差异均达显著水平,而蛋白质含量、吸水率、形成时间间的差异均不显著。

In order to understand the post-ripening process and quality changes of the strong gluten wheat at different storage period,grains of eight strong gluten wheat cultivars/lines including Jinqiang wheat and its derived lines stored at 10 and 90 days after harvest at room temperature were used to compare the changes of some quality traits including protein content,wet gluten content,absorption ratio,developing time and stability time.The results indicated that stability time of all eight wheat cultivars/lines were more than seven minutes after storage of ninety days.Significant differences were found in two parameters of wet gluten content and stability time at two different storage periods after t-test,the other parameters including protein content,absorption ratio,developing time showed no difference.In comparison with that at storage of 10 days,the wet gluten content increased 3.69%and the stability time increased 56.34% at storage of 90 days.