小麦品种磨粉品质研究概况  

Review on Wheat Milling Quality

作　　者：周艳华[1] 何中虎[1] 

机构地区：[1]中国农业科学院作物育种栽培研究所,农业部作物遗传育种重点实验室,北京100081

出　　处：《麦类作物学报》2001年第4期91-95,共5页Journal of Triticeae Crops

基　　金：国家自然科学基金资助项目 ( 39930 110 )

摘　　要：本文对出粉率、粉色和灰分三个主要磨粉品质性状及其影响因素进行了综述。出粉率受多基因控制 ,分别位于 3A、7D和 5 A染色体上 ;粉色的遗传较简单 ,受 1个或 2个基因控制 ;灰分含量主要受蛋白质含量及环境影响 ;因此有可能通过遗传改良提高小麦出粉率、改善面粉色泽。在影响磨粉品质的诸多因素中 ,主要讨论了籽粒形状与磨粉品质之间的关系。一般而言 ,籽粒大、容重高、圆形或椭圆形且籽粒硬的小麦出粉率高。粒长、粒宽、粒重等性状受多基因控制。籽粒硬度是影响磨粉品质和烘焙品质最重要的籽粒性状 ,由 1对或Wheat milling quality traits including flour yield, flour color and ash content and its major affecting factors were reviewed. Flour yield was controlled by multi genes located on 3A, 7D and 5A chromosome. Flour color was controlled by one or two major genes. Protein and environment were the major factors affecting ash content. It is possible to improve flour yield and flour color through genetic improvement. Kernel characters and their relations with milling quality were also reviewed. Generally speaking, kernels with high thousand kernel weight , high test weight, round or oval shape and hard texture might produce high flour yield. Kernel length, width and thousand kernel weight were controlled by multi genes. Hardness controlled by one or two major genes and some minor genes was the most important factor affecting milling and baking quality.

关 键 词：普通小麦 磨粉品质 遗传改良 品种 

分 类 号：S512.102[农业科学—作物学]