山西主栽小麦品种蒸煮食品加工性比较  

Comparison of Processability of Steamed and Boiled Food Products of Wheat Cultivars in Shanxi Province

作　　者：姜兰芳 王敏[1] 曹勇[1] 马小飞 李晓丽 郝建宇[1] 张定一[1] 姬虎太 JIANG Lanfang;WANG Min;CAO Yong;MA Xiaofei;LI Xiaoli;HAO Jianyu;ZHANG Dingyi;JI Hutai(Institute of Wheat Research,Shanxi Agricultural University,Linfen,Shanxi 041000,China)

机构地区：[1]山西农业大学小麦研究所,山西临汾041000

出　　处：《麦类作物学报》2022年第11期1359-1366,共8页Journal of Triticeae Crops

基　　金：山西种业创新良种联合攻关项目(2022XCZX02);山西省应用基础研究计划项目(202103021223131)。

摘　　要：为了解近年山西主栽小麦品种的品质性状及蒸煮面食制品加工适宜性、筛选优质面条和馒头小麦品种,以晋麦95号为对照,对山西省近五年21个主推小麦品种的籽粒、面粉品质性状及面条、馒头加工品质特性进行了系统检测与分析。结果表明,山西省近五年主推小麦品种多为中强筋品种,所占比例为63.6%,大部分品质性状的遗传多样性较为丰富;适宜制作面条的小麦品种有15个,占所有品种的68.2%。21个主推小麦品种馒头综合评分平均为82.0分,变化范围77.0~88.5分;达到良好馒头标准(80~90分)的共有14个品种;晋麦92、晋麦47、运旱139-1、运旱805、济麦23、品育8012、运旱618、晋麦101的馒头感官评分均高于对照。面条、馒头感官评分与小麦面粉的形成时间、稳定时间呈极显著正相关(P<0.01),与弱化度呈显著负相关(P<0.05),与质构参数(TPA)的内聚性、胶黏性和咀嚼度均呈极显著正相关(P<0.01)。山西近五年主推小麦品种有较好的蒸煮加工品质特性。In order to understand the grain quality and the adaptability of cooking noodles and steamed bread quality of wheat cultivars in Shanxi,and to select the wheat varieties suitable for making highquality noodles and steamed bread,the grain quality,noodles and steamed bread quality of 21 wheat cultivars in Shanxi Province in recent five years were detected,with Jinmai 95 as control.The results showed that most of cultivars in Shanxi Province in recent five years are medium-strong gluten wheat,accounting for 63.6%,and the genetic variation of most wheat quality traits is large.There were 15 wheat varieties suitable for noodle processing,accounting for 68.2%of the tested cultivars.The average comprehensive score of the steamed bread was 82.0 for the tested 21 cultivars,ranging from 77.0 to 88.5,and fourteen cultivars reached the good steamed bread level(80-90);Jinmai 92,Jinmai 47,Yunhan 139-1,Yunhan 805,Jimai 23,Pinyu 8012,Yunhan 618 and Jinmai 101 had the higher sensory scores than Jinmai 95.The sensory total scores of noodles and steamed bread were significantly positively correlated with the development time,stability time,cohesiveness,gumminess and chewiness of texture parameters,but negatively correlated with the softening degree.The main wheat varieties in Shanxi in recent five years have better cooking and processing quality characteristics.

关 键 词：山西 主推小麦 面条 馒头 加工品质 

分 类 号：S512.1[农业科学—作物学] S330