小麦品系干白面条品质特性的遗传差异研究

Genetic Variation of Dry White Noodle Quality Characteristics in Common Wheat

对四川58份小麦品系的面条品质进行了系统测试和分析,旨在研究不同基因型与面条加工品质的关系,为优质面条小麦品种的选育提供理论依据。研究结果表明,多数品种(系)的面条品质特性在基因型间存在显著差异,其中面条咬劲、延伸性和最佳烹调时间具有很大的遗传选择潜力。面条的口感与咬劲、最佳烹调时间、吸水率、弹性和白度显著相关,r值分别为-0.480、0.735、-0.807、0.423和-0.312,用最佳烹调时间和吸水率可较好反映面条的口感。

In order to investigate the relationship between genotypes and (noodle) quality, the quality traits of dry (noodles) from 58 wheat lines were studied. The results showed that most (noodle) quality traits had (significant) (difference) among genotypes. There were great genetic potentials for improving toughness, (extensibility) and (cooking) time. Taste was significantly related to chewness, cooking (time), water (absorption), elasticity and whiteness (r=-0.480,0.375, -0.807,0.423 and -0.312, respectively). It (indicated) that cooking (time) and water absorption could be used to measure (noodle) taste.