面包面条兼用型强筋小麦主要品质性状分析与评价  

Analysis and Evaluation on Major Quality Traits of Strong Gluten Wheat for Bread and Noodle Making

作　　者：杨雪峰[1,2] 宋维富 刘东军[1] 赵丽娟[1] 宋庆杰[1] 张春利[1] 辛文利[1] 肖志敏[1] 白光宇[1] 孙雪松[1] 仇琳 王晓楠 YANG Xuefeng;SONG Weifu;LIU Dongjun;ZHAO Lijuan;SONG Qingjie;ZHANG Chunli;XIN Wenli;XIAO Zhimin;BAI Guangyu;SUN Xuesong;QIU Lin;WANG Xiaonan(Institute of Crop Resources,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China;Agricultural Science Research Institute of the 1oth Agricultural Division of Xinjiang Production and Construction Corps,Beitun,Xinjiang 836000,China;Institute of Agricultural Remote Sensing and Information,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China)

机构地区：[1]黑龙江省农业科学院作物资源研究所,黑龙江哈尔滨150086 [2]新疆生产建设兵团第十师农业科学研究所,新疆北屯836000 [3]黑龙江省农业科学院农业遥感与信息研究所,黑龙江哈尔滨150086

出　　处：《麦类作物学报》2023年第6期738-743,共6页Journal of Triticeae Crops

基　　金：黑龙江省省属科研院所科研业务费项目(CZKYF2021-2-B007);黑龙江省农业科学院创新工程资助项目(CX23GG03);黑龙江省自然科学基金优青项目(YQ2020C039);黑龙江省博士后科研启动金项目(LBH-Q20176);国家现代农业产业技术体系春麦岗位科学家项目(CARS-3-12);黑龙江省现代农业产业技术小麦协同创新推广体系项目。

摘　　要：为明确面包面条兼用型强筋小麦主要品质水平,对32份集聚Ax2^(*)/Bx7+By8或By9/Dx5+Dy10亚基和wx-B1b基因的春小麦品种(系)进行面粉品质相关指标分析。结果表明,供试品种(系)面筋指数平均为94.4%,能量平均为122 cm^(2),延伸性平均为146 mm,最大拉伸阻力平均为654 EU;糊化温度平均为63.7℃,峰值粘度平均为1125 BU,峰值温度平均为87.4℃,各品质指标表现优良。对近年审定的4个品种进行面制品评分发现,面包评分平均为84.3,面条评分平均为86.2,饺子皮评分平均为84.3,均属于优质面包面条兼用型品种。对品质指标进行相关性分析发现,面筋指数、拉伸参数等与淀粉糊化特性相关不显著,面筋质量与淀粉特性可实现同步改良。Ax2^(*)/Bx7+By8或By9/Dx5+Dy10/wx-B1b可作为兼用型强筋小麦优质基因集聚类型之一,在品质改良中加以利用。本研究中,龙19-9859、龙19-9876、龙19-9878、龙18H2305、龙蒙麦9030、龙麦77、龙麦86及龙麦94为优异面包面条兼用型品种(系)。In order to clarify the major quality traits of strong gluten wheat for bread and noodle making,the major quality indicators of gluten quality and starch characteristics of 32 spring wheat varieties(lines),including Ax2^(*)/Bx7+By8 or By9/Dx5+Dy10/wx-B1b genes,were analyzed in this study.The results showed that the average values of gluten index,energy,extensibility,maximum resistance,pasting temperature,peak viscosity,and peak temperature of the tested cultivars and lines were 94.4%,122 cm^(2),146 mm,654 EU,63.7℃,1125 BU,and 87.4℃,respectively.All of the values reached the good-quality standards.Products of four newly-released varieties were evaluated in this study.The results showed that the average score of bread,noodle,and dumpling wrapper were 84.3,86.2,and 84.3,respectively.All of them were good wheat varieties for bread-making and noodle-making.No significant correlation was found between the starch viscosity characteristics and all of gluten indicies and extensograph parameters.Gluten quality and starch properties of wheat can be improved synchronously.Ax2^(*)/Bx7+By8 or By9/Dx5+Dy10/wx-B1b was one of the high-quality gene pyramiding type for strong gluten wheat with good bread and noodle quality,which can be used in quality improvement.In this study,Long 19-9859,Long 19-9876,Long 19-9878,Long 18H2305,Longmengmai 9030,Longmai 77,Longmai 86,and Longmai 94 were excellent wheat varieties(lines)for bread-making and noodle-making.

关 键 词：面包面条兼用 强筋小麦 品质 评价 

分 类 号：S512.1[农业科学—作物学] S330