土壤质地对不同筋型冬小麦品种面团流变学特性的影响  

Effects of Soil Texture on Dough Rheological Characteristics of Different Gluten Types of Winter Wheat

作　　者：韩巧霞[1] 郭天财[1] 闫凌云[2] 马冬云[1] 康国章[1] 

机构地区：[1]河南农业大学/国家小麦工程技术研究中心,河南郑州450002 [2]河南农业职业学院,河南中牟451450

出　　处：《山东农业科学》2010年第8期31-33,共3页Shandong Agricultural Sciences

基　　金：国家"十一五"科技支撑计划项目(2006BAD02A07)资助

摘　　要：在池栽条件下,研究粘、壤、砂三种质地土壤种植条件下高筋型冬小麦品种藁麦8901、低筋型冬小麦品种洛麦1号面团流变学特性。低筋型小麦洛麦1号吸水率、形成时间、耐揉指数、弱化度、评价值均以粘土种植条件下较高,稳定时间和断裂时间以砂土条件下较高;拉伸参数以砂土种植条件下较高,粘土居中,壤土较低。高筋型小麦藁麦8901粉质参数以粘土种植条件下较高,壤土居中,砂土较低;拉伸面积和延伸性以砂土较高,而最大抗阻以粘土较高。低筋型小麦在砂土条件下种植,面团的综合表现(粉质参数和拉伸参数)较好,而高筋型小麦在粘土条件下种植面团的综合表现较好。The dough rheological characteristics of different gluten types of winter wheat cultivars Gaomai 8901（high gluten） and Luomai 1（low gluten） were studied in clay,loam and sand soils by pool-cultivated method.The results indicated that to Luomai 1,its water absorption rate,development time,mixing index,degree of softening and evaluation value were higher in clay;its stability time,rupture time and stretching parameter were higher in sand.To Gaomai 8901,its farinograms and max resistance were the highest in clay;its stretching area and extensibility were higher in sand.In regard to the doughy overall performance,the low-gluten wheat was preferable in sand and the high-gluten wheat was preferable in clay.

关 键 词：冬小麦 面筋 粉质参数 拉伸参数 

分 类 号：S512.110.1[农业科学—作物学] S152.3