环境条件与基因型对面包烘烤品质及相关流变学特性的影响  

Effects of Different Environment and Genotype on Bread Baking Quality and the Correlated Dough Properties

作　　者：赵石磊[1] 雷振生[2] 林作楫[2] 崔党群[1] 

机构地区：[1]河南农业大学农学院,河南郑州450002 [2]河南省农业科学院小麦研究中心,河南郑州450002

出　　处：《华北农学报》2011年第2期228-232,共5页Acta Agriculturae Boreali-Sinica

基　　金：河南省重大科技专项(081100110300);国家自然科学基金项目(30771339)

摘　　要：以优质强筋小麦品种郑麦366在河南34个不同地点的样品和在河南有较大推广面积的15个不同品质类型的品种为材料,研究了不同基因型和环境条件对小麦面包烘烤品质和面团流变学特性的影响。分析其早代选种指标、面团流变学特性与面包烘烤品质之间的相关关系,结果表明:环境条件对小麦品质的影响主要表现在蛋白质含量的变化上;面包体积不仅受蛋白质含量影响,也与蛋白质质量有关;粉质仪参数要重视弱化度的重要性;吹泡仪参数应以W值为主。因此,利用早代品质选种指标对不同基因型的分离材料选择是有效的,提高蛋白质含量与质量对提高面包烘烤品质均有积极作用。The research have studied the effects of different genotype and environment on bread baking quality and dough rheological parameters.Wheat samples of high quality cultivar Zhengmai 366 collected from 34 different sites in Henan province and 15 popularized wheat varieties of different quality type were selected for study of the relation between early generation selection characters,dough rheological parameters and bread baking quality.The results indicated that the environmental effect on wheat quality mainly showed in the change of protein quantity;loaf volume was not only affected by protein quantity but also by the protein quality;much attention should be paid to the degree of softening in Farinograph,and the W value was the most important parameter in Alveograph.Therefore,quality selection in early generation for different genotype was effective,both quantity and quality of the protein were important to the bread baking quality.

关 键 词：小麦 面团流变学特性 烘烤品质 早代选择 

分 类 号：S512.03[农业科学—作物学]