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为了解当前黄淮冬麦区强筋小麦品种的产量和品质表现,选用9个近年来黄淮麦区育成、在河南省大面积推广种植的强筋小麦品种,种植于河南的郑州和泛区,按AACC或国标的方法对其蛋白质和淀粉品质进行分析。结果表明,供试强筋小麦品种的产量显著低于高产对照品种周麦18;有5个品种的有效穗数显著高于周麦18,有3个品种与周麦18差异不显著;分别有1个品种的穗粒数、千粒重与周麦18差异不显著,其余品种均显著低于周麦18。说明黄淮冬麦区强筋小麦品种的穗粒数和千粒重有待提高。分析各品种的品质指标,对于湿面筋含量,有5个品种在两个试点均达国标,有2个品种在一个试点达国标;弱化度、面包体积、面包评分等反映面筋质量的品质指标均表现为郑州点优于泛区点;弱化度、面包体积在2个试点的差异达极显著水平;面包评分在2个试点的差异达显著水平。含5+10亚基的品种中,非1BL/1RS易位品种的烘焙品质显著优于1BL/1RS易位品种。郑麦366、师栾02-1、新麦26的麦谷蛋白亚基构成和面包烘焙品质均较优。郑麦366、矮抗58的峰值黏度较高,淀粉糊化特性较好,适合制作优质面条。
In order to understand the current yield and quality performance of strong gluten wheat varieties in Huanghuai winter wheat area, 9 strong gluten wheat cultivars planted in large area in Henan Province were planted in Zhengzhou and pan-pan of Henan Province AACC or GB methods to analyze their protein and starch quality. The results showed that the yield of strong gluten wheat was significantly lower than that of the high yielding cultivar Zhoumai 18; the effective spike number of 5 cultivars was significantly higher than that of Zhoumai 18, and the difference of 3 cultivars and Zhoumai 18 was not significant; There was no significant difference in the number of grains per spike, 1000-grain weight and Zhoumai 18 among the 1 cultivars. The remaining cultivars were significantly lower than those of Zhoumai 18. This indicated that the grains per spike and grain weight of strong gluten wheat varieties in Huanghuai winter wheat area need to be improved. For the wet gluten content, five varieties reached the national standard in two pilots and two varieties reached the national standard in one pilot. The quality indexes reflecting the gluten quality such as the degree of weakness, bread volume and bread score The results showed that Zhengzhou was superior to the pan-point, and the difference of the degree of weakness and the bread volume was extremely significant in the two pilots. The difference of the bread scores in the two pilots reached a significant level. Among 5 + 10 subunit-containing cultivars, the roasting quality of non-1BL / 1RS translocations was significantly better than that of 1BL / 1RS translocations. Zhengmai 366, Shuan Luan 02-1, Xinmai 26 had the best glutenin subunit composition and bread baking quality. Zhengmai 366, Defensive 58 peak viscosity higher starch gelatinization better, suitable for the production of high-quality noodles.