影响普通小麦加工馒头质量的主要品质性状的研究  

A STUDY ON THE MAIN QUALITY CHARACTERS INFLUENCING THE STEAMED BREAD PROCESSING QUALITY OF T.AESTIVUM

作　　者：张春庆[1] 李晴祺[1] 

机构地区：[1]山东农业大学,泰安271018

出　　处：《中国农业科学》1993年第2期39-46,共8页Scientia Agricultura Sinica

摘　　要：利用33个普通小麦(T.aestivum)品种(系)对影响馒头加工质量的3大类,19个小麦品质性状进行了研究。建立了馒头质量模糊综合评判系统,並首次对影响馒头白度、孔隙、比容、回弹的小麦品质性状及HMW谷蛋白对馒头质量的影响进行了研究。结果表明:(1)3大类性状对馒头的加工质量都有极显著影响,其作用顺序是:面粉物理性状大于籽粒化学组分,籽粒化学组分大于籽粒表型品质性状。(2)影响馒头质量的主要品质性状是:角质率、容重、湿面筋、支链淀粉的含量及支、直链淀粉比值、蛋白质含量、沉淀值、伯尔辛克值、发酵成熟时间及成熟体积、面粉需水量、降落值。馒头各质量指标受不同小麦品质性状影响,可利用这些关系对馒头各质量指标进行间接选择和预测。(3)影响小麦加工馒头质量的品质性状较多,且性状间相互影响。因此,对其协调选择是优质馒头小麦选育的关键。(4)HMW谷蛋白组分主要影响馒头的体积、白度,含Glu5+10的品种,加工的馒头体积较大,白度较低。Thirty-three wheat (T. aestivum) cultivars (lines) were used to study nineteen quality characters of wheat classified into three groups, which influence the processing quality of steamed bread. A Fuzzy comprehensive evaluation system was set up to evaluate the quality of steamed bread. The effects were studied for the first time on both the quality characters of wheat to steamed bread volume and HMW glutenin compositions to the quality of steamed bread. The main results were as follows: (1) The three groups of characters all influenced thc processing quality of stemed bread significantly. The effect of flour physilogical characters was greater than that of grain chemical compositions, the effect of the latter greater than that of grain appearance characters. (2) The quality of steamed bread were influenced mainly by twelve characters: the percentage of vitreousness, test weight, wet gluten content, branched chain starch content, the ratio of branched to linear chain starches, protein content, Zeleny Sedimentation volume, pslshinke value, ripe ferment time and volume, the requiring water volume per 100g flour, and falling value. The different quality indexes of steamed bread were influenced by the different quality characters of wheat. The relations above could be used in both forecasting and indirectly selecting the processing quality of wheat. (3) It was the key of steamed bread wheat breeding to select the qulity characters influencing the quality of steamed bread and relating to each other. (4) High molecular weight (HMW)subunits of glutenin influenced both the volume and whiteness of steamed bread significantly. The presence of Glu 5 and 10 bands associated with both large volume and low whiteness.

关 键 词：小麦 品质性状 馒头质量 

分 类 号：S512.102[农业科学—作物学]