摘要
选用我国17份软质小麦品种（系）在3点种植2年，研究软质小麦品质性状与酥性饼干品质的关系，探讨优质饼干品种的筛选指标。结果表明，粉质仪和拉伸仪参数与饼干品质的相关系数较小；吹泡仪弹性、吹泡仪弹性，延伸性、碱水保持力（AWRC）、碳酸钠溶剂保持力（SRC）和蔗糖SRC与饼干直径关系密切，相关系数分别为-0．79、-0．75、-0．78、-0．79和-0．80，可作为饼干品质的筛选指标。筛选出建麦1号、皖麦19和皖麦48三个饼干品质优良的品种，提出了优质饼干小麦品种的具体品质指标，即籽粒硬度（SKCS）1～40，籽粒蛋白质含量9．0％～11．5％，面粉蛋白质含量8．0％～10．0％，吹泡仪弹性≤40mm，弹性，延伸性≤0．50，吹泡仪能量≤75×10^-4J，碱水保持力≤59％，水SRC≤53％，碳酸钠SRC≤66％，乳酸SRC≤83％，蔗糖SRC≤87％，饼干直径≥480mm。
Development of soft wheat cultivar is a major breeding objective in the Yangtze and Southwestern Winter Wheat Regions. However, the evaluation method and selection parameters for cookie quality is not available in China, which has become the limiting factor for wheat quality improvement. The objectives of this study were to evaluate the quality performance of newly developed soft wheat cuhivars and establish quality evaluation system for Chinese soft wheat breeding program. Seventeen soft wheat genotypes were grown at three locations in 2000 - 2001 and 2001 - 2002 seasons in Yangtze and Southwest regions under normal fertilizer application and no nitrogen fertilizer application after sowing. Whole meal and flour protein content, flour yield, ash content, parameters of Farinograph, Extensograph, and Alveograph, solvent retention capacity （ SRC）, alkaline water retention capacity （ AWRC）, and cookie quality were recorded according to AACC methods. The results showed that P and P/L of Alveograph, AWRC, sodium carbonate SRC, and sugar SRC were significantly associated with cookie diameter, with r = - 0.79, - 0.75, - 0.78, - 0.79 and - 0.80, respectively. Farinograph and Extensograph are not recommanded for soft wheat quality evaluation. Three cultivars, i.e. Jianmai 1, Wanmai 19 and Wanmai 48 showed very good cookie quality with cookie diameter above 480mm. The recommended quality traits for good cookie wheat are presented below： SKCS hardness 1 - 40, seed protein content 9.0% - 11.5%, flour protein content 8.0% -10.0%, P≤40 nun, P/L≤0.50, W≤75 × 10^-4J of Alveograph, AWRC≤59%, water SRC≤ 53 %, sodium carbonate SRC ≤ 66 %, lactic acid SRC ≤ 83 %, sugar SRC ≤ 87 %, cookie diameter,≥480mm.
出处
《作物学报》
CAS
CSCD
北大核心
2005年第9期1125-1131,共7页
Acta Agronomica Sinica
基金
国家自然科学基金(30471085)
948重大国际合作项目
973(2002CB101300)项目资助。
