37个小麦品种面包烘烤品质的评价和聚类分析  

Evaluation of Bread Baking Quality and Cluster Analysis for 37 Wheat Varieties

作　　者：曾浙荣[1] 李英婵[1] 孙芳华[1] 王光瑞[1] 周桂英[1] 庞家智[1] 林晓曼 黎建华[2] 石秀玉[2] 鲍思敬 武芝霞 

机构地区：[1]中国农业科学院作物育种栽培研究所,北京100081 [2]河北省农林科学院粮油作物研究所

出　　处：《作物学报》1994年第6期641-652,共12页Acta Agronomica Sinica

摘　　要：1990和1991年,15个国内和22个国外品种,同时在北京、石家庄(河北)、安阳(河南)南北相距500余公里的3个地点种植,对其粒重、硬度和面包烘烤品质进行了评价,并研究了性状间和品种间的关系。结果表明:国内品种的千粒重比国外品种高,硬度则不相上下,但面包烘烤品质除了8131外,国内品种比美国中西部品种显著地差;蛋白质含量和单位蛋白质含量的面包体积决定了面包体积总变异的99.7％和面包总分总变异的89.1％;环境和基因型对不同的品质性状其相对贡献不一样,但基因型的相对贡献显著地超过基因型×环境互作的作用;蛋白质含量、沉淀值以及面团形成时间与面包体积、面包总分有显著的正相关。在主成分分析的基础上,把37个品种聚成4类,根据类间表型性状值和类间平均遗传距离,可为利用美国中西部品种的优良面包烘烤品质性状来改良国内品种在这方面的不足提供依据,综合相关、回归、聚类分析的结果表明,面包烘烤品质改良应该考虑沉淀值,面团形成时间、蛋白质含量和粒重等目标性状。最后对我国今后小麦面包烘烤品质改良的方向、途径等进行了讨论。In 1990 and 1991, fifteen domestic and 22 exotic wheat varieties were grown at Beijin Shijiazhuang (Hebei Province), and Anyany (Henan Province), respectively; and grain weight, hardness, and bread baking quality were evaluated; relationships among quality traits and genotypes were studied as well. Results show: grain weight of domestic varieties is heavier than that of exotic ones, hardness is comparable with each other, and bread baking quality, however, is much worse than that of the varieties from the mid-west of U.S.A. Relative contribution of envi-ronment and genotpye varies with the various quality traits, but the relative contribution of the genotype is much greater than that of genotype×environment interaction for all the quality traits studied. Stepwise regression analysis indicates that protein content and loaf volume per unit pro-tein content can explain 99.7% and 89.1% of the total variation for loaf volume and bread score, respectively. There are significant positive correlations between protein content and loaf volume and breed score, same for the sedimentation, dough development time. On the basis of principal component analysis, four clusters are formed. Based on mean genetic distance among clusters, the American varieties in the fourth cluster can be used as a donor of superior bread baking quality in improvement of Chinese wheat varieties. And emphasis for baking quality breeding in China should be made on sedimentation, dough development time, protein content and grain weight.

关 键 词：小麦 面包 烘烤品质 聚类分析 品种 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S512.102[轻工技术与工程—食品科学与工程]