“十二五”山东选育小麦新品种(系)品质状况分析

Analysis on Quality Status of New Wheat Varieties( Lines) Selected in Shandong During the Period of 12th Five-Year

为了解山东省当前育成小麦新品种（系）的品质状况,对2011-2015年山东省高肥预试、高肥区试、高肥生产试验、旱地区试和旱地生产试验共五个试验组别979个新品种（系）的籽粒、面粉和面团的品质特性进行分析。结果表明：五个组别新品种（系）的平均容重均高于770 g/L,平均硬度指数均在64.0以上,平均籽粒蛋白质含量13.27%~14.91%,平均湿面筋含量32.92%~36.84%,平均吸水率均在60.0%以上,平均面团形成时间均超过3.60 min,平均面团稳定时间均超过3.99 min,白度平均值均低于77.0;高肥组品系的品质性状表现优于旱地组品系,五个组别参试品系面团稳定时间的变异系数均显著高于其它品质性状的变异系数;年度间品系的品质差异较大,2012-2013年度品系的籽粒蛋白质含量等品质特性较好,2013-2014年度品系的容重、硬度指数、湿面筋含量、面粉吸水率和面团稳定时间等品质特性较好;容重、湿面筋含量、籽粒蛋白质含量和吸水率等单项指标达到国标强筋标准的品系较多,达标率均在60%以上,稳定时间达到国标的品系仅占10.11%,5项指标均达标的品系有41个。＂十三五＂小麦品质改良的重点仍为蛋白质和面筋品质,同时,要注意面粉色泽（白度）的改良及品质性状与产量性状间的协调改良和提高。

To understand the qualities of 979 new bred wheat varieties（ lines） in Shandong,their quality characteristics of grain,flour and dough were analyzed by 5 trial groups,including high fertility preliminary trial,high fertility regional trial,high fertility production trial,dry land regional trial and dry land production trial,from 2011 to 2015. The results showed that for the new varieties（ lines） in 5 groups,the average bulk densities were all over 770 g / L,the average hardness indexes were all above 64. 0,the average grain protein content was 13. 27% ~ 14. 91%,the variation range of average wet gluten content was 32. 92% ~ 36. 84%,the average water absorption of flour was over 60. 0%,the average dough development time was longer than 3. 60 minutes,the average dough stability time was longer than 3. 99 minutes and the average whiteness was below77. 0. The quality traits of varieties（ lines） in high fertility groups were better than that in dry land groups.The coefficient variation of dough stability time was significantly higher than that of the other quality traits of varieties（ lines） in 5 groups. The quality of varieties（ lines） showed great difference between different years.In the year 2012- 2013,the grain protein content was better than the other traits. In the year 2013- 2014,the bulk density,hardness index,wet gluten content,flour water absorption and dough stability time were better. The varieties（ lines）,whose bulk density,wet gluten content,grain protein content and flour water absorption singly got up to the national strong- gluten standard,were about 60%. The varieties（ lines）,whose dough stability time were up to the national standard,were only 10. 11%. Only 41 varieties（ lines） got up to the national standard of 5 evaluating indicators at the same time. The wheat quality improvement should still focus on the protein and gluten qualities,flour color mainly whiteness and the coordination and improvement of quality and yield during the period of 13 th Five- Year.