小麦面粉淀粉特性与烘烤品质关系的研究  

Studies on the relations between starch properties of wheat flour and baking quality

作　　者：杜朝[1] 杨学举[1] 刘桂茹[1] 张彩英[1] 常文锁[1] 关正君[1] 

机构地区：[1]河北农业大学农学院,河北保定071001

出　　处：《河北农业大学学报》2002年第4期29-33,共5页Journal of Hebei Agricultural University

基　　金：河北省自然科学基金项目 ( 30 2 334)

摘　　要：对 2 45份小麦种质材料的直链淀粉含量、膨胀势、降落值、沉淀值和农艺性状进行了测定 ,分析了淀粉性状与Zeleny沉淀值及农艺性状的关系。结果表明 ,Zeleny沉淀值与直链淀粉含量呈显著负相关 ,与膨胀势呈极显著正相关 ,与降落值相关不显著 ,淀粉性状与农艺性状相关不显著。在小麦品种选育中 ,淀粉性状可以作为品质指标 ,加强对其改良 。Amylose content, swelling power,falling number, sedimentation value and agronomic indexes of 245 wheat germplasm samples were determined.The relations between these starch properties, Zeleny sedimentation value and agronomic properties were analyzed.The result indicated that the negative correlation between Zeleny sedimentation value and amylose content was significant,the positive correlation between Zeleny sedimentation value and swelling power was extremely significant,the correlation between Zeleny sedimentation value and falling number was not significant,and correlation between starch characteristics and agronomic properties was not significant.Starch properties could be used as indexes for quality and should be improved in wheat breeding,which won′t hinder the combination of high yield and high quality.

关 键 词：淀粉特性 烘烤品质 小麦 直链淀粉含量 膨胀势 降落值 沉淀值 相关关系 农艺性状 

分 类 号：S512.1[农业科学—作物学]