黄淮冬麦区101个小麦品种(系)的面团粉质特性分析

Analysis of Dough Farinograph Characters of 101 Wheat Varieties(Lines)from Huang-huai Winter Wheat Region

以河北、河南、山东、陕西4个省份101个小麦品种(系)为材料,分析其面团的粉质特性,旨在为改良和培育小麦品种提供理论依据。结果表明,除吸水率外,参试材料的面团形成时间、稳定时间、弱化度和粉质质量指数的变异系数均较大,分别为66.34%、81.08%、87.43%、67.34%;参试材料中稳定时间≥7.0min的强筋面粉有48个,占总数的47.5%;不同省份间比较,来自陕西、河北、山东参试材料的吸水率显著高于河南,来自河北参试材料的弱化度显著高于山东,其他参数在不同省份间差异均不显著;通过对5个面团粉质参数综合考虑,将参试材料按平均联接法(组间)进行聚类分析,结果聚为4类,其中81个小麦品种(系)归为一类,其吸水率、形成时间、稳定时间、弱化度、粉质质量指数的平均值分别为59.0%、4.9min、7.3min、43.7Fu、97.6。

In order to provide a theoretical basis for the improvement and cultivation of wheat varieties,101 wheat varieties（lines）derived from Huang-huai winter wheat region including Hebei,Henan,Shandong and Shaanxi provinces were used to analyze the dough farinograph characters.The results showed that the variation coefficients of development time,stability time,softness and farinograph quality number of all the tested materials were high（66.34%,81.08%,87.43% and 67.34% respectively）,except the water absorption.There were 48 wheat varieties（lines）whose stability time ≥7.0 min,accounting for 47.5% of the total tested materials.Compariatively,the water absorption of the materials from Shaanxi,Hebei and Shandong was significantly higher than that from Henan,and the softness of the materials from Hebei was significantly higher than that from Shandong,while no significant difference of other parameters was detected among different provinces.Through the comprehensive consideration of five parameters,101 tested materials were divided into four categories by means of the average coupling method（groups）,of which 81 wheat varieties（lines）were classified into one category,the mean value of water absorption,development time,stability time,softness and farinograph quality number being 59.0%,4.9min,7.3min,43.7Fu and 97.6,respectively.