摘要
对22个小麦品种(系)的面筋含量和面筋指数与面粉及面团的品质特性及手工拉面的评分进行了相关分析。结果表明,干湿面筋含量与蛋白质含量呈极显著正相关,与充气指数(G)和延伸度(L)呈显著正相关,与P/L呈显著负相关,与手工拉面评分相关不显著。面筋指数分别与变形功(W)、弹性指数(Ie)、最大阻力 (PRMAX)、1 700 mb处吸水率(WA)呈极显著正相关,与最大压力(P)呈显著正相关,而且面筋指数与手工拉面的各评分项均达到显著或极显著的正相关。面筋含量和面筋指数与面粉品质的11项测定指标中的8项呈极显著或显著相关,而且面筋指数与干湿面筋含量之比和手工拉面的评分密切相关,因此,面筋含量和指数可用来预测面粉流变学特性和手工拉面品质,是小麦品质育种早代选择的较好指标。
The relationship between gluten and the qualities of wheat dough were studied in 22 wheat varieties (lines). The results showed that the dry and wet gluten content were significantly and positively correlative with protein content, and positively correlative with gas index (G) and extensibility (L). They were negatively correlative with configuration ratio (P/L) and were not correlative with hand-extended noodles score . Gluten index was significantly and positively correlative with baking strength (W), elasticity index (Ie), maximum resistance (PRMAX), absorption (WA), and it was positively correlative with maximum pressure (P). Gluten index was also significantly and positively or positively correlative with hand-extended noodles score. It showed that not only the gluten content and gluten index were significantly correlative or correlative with 8 character in 11 measure character, but also gluten index and Dry /wet gluten were significantly correlative or correlative with the hand-extended noodles score. So it could be concluded that the gluten content and gluten index can be used to predict the wheat dough character and hand-extended noodles qualities in early generation selection in wheat breeding process.
出处
《甘肃农业大学学报》
CAS
CSCD
2004年第2期154-158,共5页
Journal of Gansu Agricultural University
基金
国家863计划现代农业主题资助(项目编号:2001AA241036)
关键词
面筋指数
面团流变学
拉面品质
春小麦
gluten index
dough character
hand-extended noodle quality
spring wheat
