甘肃省57个春小麦品种品质性状分析  

Quality analysis of fifty-seven varieties of spring wheat in Gansu Province

作　　者：马小乐[1] 师桂英[1] 慕平[1] 方永丰[1] 尚勋武[1] 路建龙[1] 袁俊秀[1] 

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2006年第1期43-47,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(2001AA241036)

摘　　要：筛选了甘肃省不同历史时期种植的57个春小麦品种,测定了其理化特性和面团流变学特性,分析了各品种品质性状的变异情况.结果表明:供试品种品质的差异反应在蛋白质的质量上而不是数量上,且大部分品种的面粉都属于弱筋粉;随着育种工作的推进,市场对优质品种的需求,小麦面粉的综合品质状况出现明显的改善,尤其自上世纪90年代以后大部分品种的面粉已达到中筋以上,其面团流变学特性也显示这此品种的面粉适合于加工北方口味的食品.Fifty-seven varieties of spring wheat, in Gansu Province were selected as materials to stud W Y hich had been planted in different time of last century its physical and chemical properties,rheotogical characteristics and the variance of all the quality of flours. The results showed that the difference of wheat flour among different varieties of spring wheat were not reflected by protein quantity, but protein quality. And the flours of most varieties showed poor gluten. Along with the wheat breeding development and requirement changing of the market, the synthetic quality of wheat flours had been improved obviously. Especially since 1990s＇,most varieties＇flours had reached medium quality and,moreover,the rheotogical characteristics index also showed that these wheat flours were fit to process foods suited taste of the north chinese.

关 键 词：春小麦 面粉 品质 

分 类 号：S512.12[农业科学—作物学]