济麦19面团流变学和淀粉特性与面条品质分析  

Relationship between Dough Rheological and Starch Properties of Jimai19 and Its Noodle Quality

作　　者：宋建民[1] 刘建军[1] 刘爱峰[1] 李豪圣[1] 吴祥云[1] 赵振东[1] 

机构地区：[1]山东省农业科学院作物研究所,济南250100

出　　处：《麦类作物学报》2004年第1期15-17,共3页Journal of Triticeae Crops

基　　金：国家"863"计划项目(2001AA241031);山东省小麦良种产业化工程项目。

摘　　要：对近年来不同地区济麦19的面团流变学和淀粉特性与面条品质进行了统计分析,以期为当前的高产优质小麦育种和生产提供理论和技术指导。结果表明,环境和年份对济麦19的面团和淀粉特性以及面条品质均有一定的影响,蛋白质含量和淀粉特性、面条品质相对比较稳定,而面团流变学指标变异幅度较大。蛋白质含量高,面团流变学特性好是其面条品质优良的根本原因,与国内外14个评分大于85分的优质面条小麦品种相比,其淀粉特性尚存在一定的差距,从而影响了其面条品质进一步提高。但从总体上看,济麦19属于中强筋小麦类型,可以加工高档面条和水饺粉。In order to provide instruction to breeding and cultivation of wheat cultivars with high yield potential and good quality, dough rheological and starch properties of Jimai 19 among different years and different sites were analyzed, as well as its noodle quality. Results showed that both environment and years greatly affected dough and starch properties and noodle quality of Jimai 19, and protein content, starch properties and noodle quality maintained steadily, while dough rheological parameters varied greatly. Jimai 19 with very good noodle quality most is due to its higher protein content and better dough rheological properties, while starch properties limited further improvement of its noodle quality.

关 键 词：小麦 济麦19品种 面团流变学特性 淀粉特性 面条品质 

分 类 号：S512.1[农业科学—作物学]