陕西省小麦品种资源加工品质性状及利用研究  

Processing Quality Characteristics and Use of Wheat Genetic Resources in Shaanxi Province

作　　者：李硕碧[1] 李必运[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100

出　　处：《中国粮油学报》2002年第5期7-10,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：通过对 2 5 0份小麦材料的品质分析 ,摸清了陕西省小麦品种资源的籽粒品质、蛋白质品质、面团流变学特性和蒸煮品质特性等品质状况 ,提出了利用的途径。结果表明 ,陕西省小麦品种资源材料的面筋强度以中筋偏弱为主 ,优质强筋小麦和弱筋小麦材料较少。本省小麦品质改良应重点利用优质硬麦和优质软麦资源材料 ,改造不软不硬的中间类型。面粉加工企业则应合理利用有限的优质小麦 。Through quality analysis of 250 wheat resource materials,the status of kernel quality,protein quality,dough property and food making quality of Shaanxi wheat resources was well known.Also the way of their use was suggested.The results indicated that middle-gluten wheat occupied a main place in Shaanxi wheat resources.Strong-gluten wheat and weak-gluten wheat were miner.It is important to use good hard wheat and good weak wheat varieties to improve the middle gluten wheat with poor quality in wheat breeding.Flour mills should use the limited strong/weak wheat mixing with the middle gluten wheat to get good quality flour.

关 键 词：陕西 小麦品种资源 加工品质性状 利用 食品加工 育种 

分 类 号：S512.1[农业科学—作物学] TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]