12个西藏小麦自育品种(系)品质特性与藏面评分关系分析  

Analysis on Relationship between Quality Characteristics of 12 Tibetan Wheat Varieties( lines) and Tibetan Noodles Score

作　　者：范瑞英[1] FAN Rui-ying(Agricultural Research Institute,Tibet Academy of Agriculture and Animal Husbandry Sciences,Tibet Lhasa 850032,China)

机构地区：[1]西藏自治区农牧科学院农业研究所

出　　处：《西藏农业科技》2019年第1期33-35,共3页Tibet Journal of Agricultural Sciences

摘　　要：以12个西藏小麦品种(系)为研究材料,分析了小麦籽粒湿面筋、粗蛋白含量、沉淀指数等品质特性及与藏面评分关系,结果表明:蛋白质含量11.43%~14.16%,平均值12.66%;湿面筋含量23.30%~30.70%,平均值26.21%;沉淀指数33.00~72.00mL,平均值49.92mL;形成时间0.9~3.8min,平均值2.13min;稳定时间0.90~4.40min,平均值2.14min;藏面评分68.50~87.80分,平均值83.97分。评分≥85分的品种(系)7个,≥75分且<85分的品种(系)4个。藏面评分与小麦籽粒品质相关性大小排序为蛋白质含量>稳定时间>形成时间,与湿面筋含量、弱化度、沉降值呈弱负相关;藏面对小麦粉品质要求,11.0%≤籽粒蛋白质含量≤12.5%,36.0mL≤沉降值≤43.0mL,28%≤湿面筋含量≤32%,5.0min≤稳定时间≤8.0min。The objective of this study was the 12 varieties ( lines) of Tibetan wheat and to analyze the relationship between the quality characteristics of wet gluten, crude protein content, precipitation index and Tibetan noodles score.The results showed that the crude protein content 12 Tibetan wheat varieties was 11.43 % to 14.16 %, with an average value of 12.66 %;the wet gluten content was 23.30 % to 30.70 %, the average of 26.21 %;the precipitation index was 33.00 - 72.00 mL, the average of 49.92;the formation time was 0.9 - 3.8 min, the average of 2.13;the stabilization time was 0.90 - 4.40 min, the average of 2.14;The Tibetan noodles score was 68.50 - 87.80 points, the average of 83.97.There were 7 varieties with≥85 points, and 4 varieties with≥75 points and < 85 points.The correlation between the score and quality characteristics ranked as protein content > stable time > formation time, which was weakly negatively correlated with wet gluten content, weakening degree and settling value.The Tibetan noodles needed the wheat flour quality which was 11.0 %≤the protein content in the grain≤12.5 %, 36.0 mL≤the sedimentation value 43.0 mL, 28 %≤the wet gluten content≤32 %, 5.0 min≤ the stabilization time≤8.0 min.

关 键 词：西藏 小麦 品质 藏面 

分 类 号：S512.102[农业科学—作物学]