青海省春小麦品种加工品质研究

Processing Quality of Spring Wheat in Qinghai Province

为了为青海省春小麦品种品质改良提供理论依据,将115份春小麦品种(系)于2000年种植在青海省西宁市,并对其籽粒品质及馒头和面条加工品质进行了评价。结果表明,参试品种(系)筋力较差、评分较低,但品种间变异幅度较大。外引品种如小冰麦33、M99-90、高优503、格兰尼、加5和野猫的馒头和面条品质较好。蛋白质含量和质量对馒头品质的影响较大,在试验 中,稳定时间与馒头体积、表面色泽、外观形状和韧性呈极显著正相关,相关系数分别为0.49、0.58、0.45和0.46。蛋白质质量主要影响面条质地,淀粉特性与面条质地和外观均相关密切,如峰值粘度与适口性、韧性、粘性和光滑性呈极显著正相关,相关系数分别为0.58、0.61、0.59和0.48。提高蛋白质质量和淀粉特性有助于改善面条品质。尽管青海的生态条件对面粉颜色、面筋强度和淀粉粘度有较大负面影响,但通过遗传选择提高青海省小麦品种的馒头和面条品质是可能的。

One hundred and fifteen spring wheat varieties and lines from China and other countries were sown in (Xining) in 2000, and were used to investigate grain quality and steamed bread-making and noodle-making quality. In general they are characterized with weak gluten and poor steamed bread and noodle quality, but wide range of variations among varieties is observed. A few wheat varieties including Xiaobingmai 33, M99-90, Gaoyou 503, Gelenlea, Canadian 5 and Wildcat perform good steamed bread and noodle quality. Correlation analysis (indicates) that protein content and protein quality have significant effect on steamed bread quality. In experimentⅠ, farinograph stability is significantly (correlated) with steamed bread volume, color , shape and toughness, with correlation coefficient of 0.49,0.58,0.45 and 0.46, respectively. Protein quality is the major factor affecting noodle texture. There are significant positive (correlations) between starch (properties) and noodle quality. For example, peak (viscosity) is significantly (correlated) with palate, toughness, stickiness and smoothness of cooked noodle, and (correlation) coefficients are 0.58、0.61、0.59 and 0.48, respectively. Increasing protein quality and starch (properties) contributes to noodle quality improvement. Ecological condition has significant and negative effect on color, gluten quality and starch viscosity, but it is possible to improve the steamed bread and noodle quality of spring wheat varieties in Qinghai province through genetic improvement.