小麦面筋指数与HMW-GS和面包烘烤品质间的关系研究  

Study on Wheat Gluten Index Correlated with HMW-GS and Bread Toasting Quality

作　　者：牟秋焕[1] 吴科[1] 钱兆国[1] 丛新军 

机构地区：[1]泰安市农业科学研究院,山东泰安271000

出　　处：《山东农业科学》2009年第7期18-22,共5页Shandong Agricultural Sciences

摘　　要：本试验在分析大量样本的基础上,对供试小麦品种的面筋指数进行了系统探讨,研究了面筋指数与HMW-GS及面包烘烤品质参数的关系,结果表明:不同亚基的等位基因变异位点其所含面筋指数的量大小不一,面筋指数与面包体积和面包评分呈极显著正相关。In this paper, the gluten index of wheat was discussed systematically and the correlation of bread toasting quality, HMW - GS and the gluten index were studied by analyzing a large number of samples. The main results showed that the gluten index was different with the allelic variation of different subunits. The gluten index showed extremely significantly positive correlation with bread volume and bread score.

关 键 词：小麦 面筋指数 HMW—GS 面包烘烤品质 

分 类 号：S512.101[农业科学—作物学]