我国春麦区部分小麦品种品质状况分析

Investigation on Milling and Baking Quality of Chinese Spring-sown Wheat

1999年将 38份春小麦品种 (品系 )种植于内蒙古呼和浩特 ,对其磨粉品质和面包烘烤品质进行了评价。结果表明 ,我国春小麦品种的面包烘烤品质较差 ,不同地区品种间品质差异较大 ,辽宁和内蒙品种的磨粉品质和面包烘烤品质优于其它地区的品种。回归分析表明 ,蛋白质含量和单位蛋白质含量的面包体积决定了面包体积总变异的 99.9% ,硬度、沉淀值和吸水率对面包总分有重要作用。品种的出粉率主要取决于 1心槽路出粉率 ,2心和 1皮槽路出粉率对出粉率贡献也较大。高分子量麦谷蛋白亚基 (HMW GS)Glu A1和Glu D1位点的等位变异与品质性状密切相关。面包烘烤品质的改良应在分析HMW GS的基础上 ,将硬度作为选择指标之一 ,适当提高蛋白质含量 。

Thirtyeight spring wheat varieties sown in Hohhot in 1999, were used to investigate milling, rheological , and baking properties of Chinese spring wheat. Significant differences were observed for all traits, varieties from Liaoning province and Inner Mongolia perform better quality than those from other Provinces. Protein content and gluten strength were the most important factors determining bread making quality. Flour yield was mainly determined by reduction 1 flour yield. Reduction 2 and break 1 flour yield also contributed to flour yield. Stepwise regression of bread making parameters on quality parameters as independent variables indicated that 99.9% of the variability in loaf volume could be explained by protein content and loaf volume per unit protein content. Variability in bread making quality could be explained by different alleles at 1A and 1D chromosome loci Glu 1 coding for HMW GS. Preliminary evidence suggested that high molecular weight glutenin, grain hardness, protein content, and sedimentation value could be used in selection for bread making quality.