新疆春小麦品种主要品质性状及其与新疆拉面加工品质的关系  

Main Quality Traits of the Spring Wheat Cultivars from Xinjiang and Their Correlations with Processing Quality of Xinjiang Hand-Stretched Noodle

作　　者：桑伟[1] 穆培源[1] 徐红军[1] 庄丽[2] 王亮[1] 于芳祥[1] 韩新年[1] 聂迎彬[1] 邹波[1] 

机构地区：[1]新疆农垦科学院作物所,新疆石河子832000 [2]石河子大学生命科学院,新疆石河子832002

出　　处：《麦类作物学报》2008年第5期772-779,共8页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(30560078);国家科技支撑计划项目(2006BAD01A02-30);兵团科技攻关计划项目(2006GG04);新疆农垦科学院青年基金项目(YQJ2007-02)

摘　　要：为了给培育优质新疆拉面专用新品种提供理论依据，选用36个新疆和宁夏春小麦品种，研究其主要品质性状、新疆拉面加工品质特性以及两者之间的关系。结果表明，新疆春小麦品种籽粒容重和蛋白质含量、面粉蛋白质含量和降落数值较高，籽粒硬度、出粉率以及湿面筋含量、沉淀值中等，面粉灰分含量、吸水率偏低，面团流变学特性多属强筋类型。由于品质性状的不平衡，仅有2个品种完全达到强筋小麦标准，而多数品种属中筋小麦类型，其中有29个品种（占试验品种总数的80.6%）能够制作出优质新疆拉面。新疆拉面感官评价指标中拉面手感、表面状况和色泽是制约新疆拉面加工品质的关键因素。相关分析表明，新疆拉面感官评价指标是春小麦品种籽粒特性、面粉品质、面团流变学特性、淀粉糊化特性以及面粉色泽等品质性状共同作用的结果，如籽粒蛋白含量、面粉蛋白含量、沉淀值、形成时间、稳定时间、评价值、拉伸面积、抗延阻力、最大抗延阻力、拉伸比例、最大拉伸比例、峰值粘度、低谷粘度、稀懈值、亮度、红度和黄度等与新疆拉面感官评价指标显著相关。回归分析进一步表明，灰分、湿面筋含量、形成时间、最大拉伸比例、峰值粘度和红度是影响新疆拉面品质的关键品质性状，可以在育种时用于品质性状的辅助选择。本研究建议制作优质新疆拉面春小麦品种的品质指标为：降落数值≥250 s，灰分（14%MB，下同）≤0.6%，籽粒硬度≥60，籽粒蛋白质含量11.4%-14.0%，湿面筋含量28.0%-32.0%，沉淀值≥35.0 mL，稳定时间3.5-14.3 min，延展性150-210 mm，最大抗延阻力183-455 BU，拉伸面积50-100 cm^2，峰值粘度≥248 RUV，稀懈值≥122 RUV，L^＊≥90，a^＊≤-0.8，b^＊≤7.0。Xinjiang hand-stretched noodle（XHSN） is a kind of wet freshed,white salted noodle in Xinjiang.In order to instruct wheat quality improvement for specific cultivars of XHSN in local wheat breeding program,the quality traits and processing quality parameters of XHSN of 36 spring wheat varieties（lines） from Xingjiang and Ningxia were tested and evaluated,and the relationships between those quality traits and processing parameters were investigated,which focused on selection indicators and quality indicators for specific cultivars of XHSN.The results indicate that TW（test weight）,GPC（grain protein content）,FPC（flour protein content） and FN（falling number） of Xinjiang spring wheats in this research were higher,HI（hardness index）,FY（flour yield）,WGC（wet gluten content） and SV（Zeleny sedimentation value） were medium,FAC（flour ash content） and WA（water absorption） were lower,and dough rheological properties were strong gluten types.Because of the unbalance of quality traits,only two varieties were classified to strong gluten wheat based national standards,and most varieties were classified to medium gluten wheat.29 varieties（80.6% of the total in this reserch） could make the high-quality XHSN.Stretch feeling,appearance and color are the key factor of sensory evaluation parametres for XHSN.Correlation analysis showed that grain properties,flour quality traits,dough rheological parameters,starch properties and flour color had combined effect in the sensory evaluation parameters of XHSN,and there were significant correlations between quality traits,such as GPC,FPC,SV,DT（development time）,ST（stability time）,VV（valorimeter value）,A（area）,R（resistance）,Rmax（resistance at max）,R/E（resistance/extensibility）,Rmax/E（resistance-max/extensibility）,PV（peak viscosity）,TV（trough viscosity）,BD（break down）,L^＊ value,a^＊ value and b^＊ value and sensory evaluation parameters of XHSN.Regression analysis showed that A,WGC,DT,Rmax/E,PV and a^

关 键 词：新疆春小麦 新疆拉面 品质特性 评价指标 

分 类 号：S512.1[农业科学—作物学] S331