共查询到18条相似文献，搜索用时 156 毫秒
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本文对我国北方小麦的烘焙品质、蒸煮品质、蛋白质和面筋含量、沉降值、粉质仪图和拉伸仪图进行了分析研究.计算了它们的相关系数.蛋白质、面筋、沉降值、粉质仪图和拉伸仪图是反映小麦烘焙品质的指标,提出了强力麦的质量标准. 相似文献
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选用4个适于冀中南种植的优质强筋小麦进行花后遮阴处理,测定了株高和旗叶形态特征、千粒重以及品质性状,研究不同遮阴条件下这些主要形态特征和品质性状的变化。结果表明:与对照(S0)相比,25%遮阴(S1)增加小麦株高,50%遮阴(S2)株高增幅低于S1,‘藳优2018’甚至低于S0;不同品种旗叶对遮阴处理响应不同,‘师栾02-1’和‘石优20’通过增加叶片长度增加旗叶叶面积,‘藳优5766’叶片厚度降低,‘藳优2018’无显著变化;遮阴造成千粒重降低,蛋白含量、沉降值和湿面筋含量品质指标增加,但是面筋指数下降;遮阴对面团流变学特性影响在品种间存在较大差异,遮阴提高‘石优20’和‘藳优5766’的面团形成时间、稳定时间、拉伸能量和最大拉伸阻力,但是降低‘师栾02-1’的面团形成时间、稳定时间、拉伸面积和最大拉伸阻力,降低‘藳优2018’面团形成时间、稳定时间和最大拉伸阻力,却增加拉伸面积。优质强筋小麦品质对遮阴的响应有共同点,但也存在品种间差异,可能是遮阴降低小麦光合速率导致光合产物合成和运输受阻,蛋白含量的相对提高使得不同小麦在遮阴处理中有共性的反应,例如4个小麦品种的蛋白含量和湿面筋含量都增加,同时品种间籽粒的蛋白组成不同,可能是导致粉质参数和拉伸参数存在差异的重要原因。 相似文献
3.
Mixolab参数与粉质、拉伸参数及面包烘烤品质的关系 总被引：1，自引：0，他引：1
根据仪器测定的面粉品质特性预测面包烘烤品质是进行小麦品质改良的重要方法。法国肖邦公司(Chopin Technologies, France)最新推出的Mixolab分析仪可以同时测定面粉加水后恒温揉混及面团升温后蛋白质弱化和淀粉糊化特性,明确其与现有相似仪器如粉质仪和拉伸仪等的关系对小麦品质测试具有重要意义。利用 Mixolab分析仪、粉质仪、拉伸仪测定了41份高代育种品系的有关参数和面包烘烤品质,并分析了Mixolab与粉质仪和拉伸仪相关参数的关系及预测面包品质的可靠性。结果表明,可以用Mixolab的形成时间、稳定时间、面团受热后蛋白质弱化值(C2值)和到达淀粉糊化反弹值的时间(C4时间)来预测粉质仪和拉伸仪的品质参数,可解释其变异的74%~90%;可以直接用C2值预测面包体积、外观、结构和总分,决定系数分别为52%、73%、70%和68%;预测面包质地和弹性的参数不仅包含Mixolab稳定时间和C2值,还有表示淀粉糊化特性的C3时间、C4和C5值及C5温度。用Mixolab分析仪既可以了解蛋白质特性和面包烘烤品质的关系,又明确了淀粉品质对面包品质的显著影响,在品质测试中有其独特之处。Mixolab、粉质仪和拉伸仪各参数对预测小麦面包体积、内部质地结构等烘烤品质性状的贡献不同。 相似文献
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小麦粉面包烘烤品质指标典型相关分析 总被引：1，自引：0，他引：1
本研究于1986年在郑州进行.试验选用50个小麦品种(系),对测定的13项面包烘烤品质指标分组进行了典型相关分析.结果表明:面粉粉质、拉伸品质和蛋白质数量等指标组间普遍存在着显著或极显著的典型相关;能较好地反映粗蛋白含量、湿面筋含量、沉淀值和HMW麦谷蛋白亚基组成得分的粉质仪指标是断裂时间和稳定时间,拉伸仪指标是延伸性.拉伸仪指标与蛋白质数量等指标间关联程度的大小,因拉伸时间的长短而异.粉质仪与拉伸仪指标组间的典型相关主要由断裂时间、形成时间、稳定时间和延伸性所决定. 相似文献
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本研究对宁夏小麦的蛋白质、面筋、沉降值、粉质仪和拉伸仪进行了测定、做了烘焙试验和蒸煮试验。并计算了它们间的相关系数。结果表明粉质仪曲线和拉伸仪曲线是反映烘焙品质的最好指标,面筋含量、沉降值也和烘焙品质有一定的相关。墨卡、宁春1、2、5、6、7号小麦烘焙品质好。具有开发利用价值。 相似文献
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和面仪参数与粉质仪、拉伸仪及面包成品加工品质主要参数的关系 总被引：1，自引：0，他引：1
在育种早期世代应用和面仪测定加工品质是提高品质改良效率的重要手段。以2002—2009年度种植于北京、济南、安阳和郑州的241份北方冬麦区主栽品种和高代品系为材料,采用逐步回归法建立了和面仪参数对粉质仪、拉伸仪和面包烘烤品质主要参数的预测模型。结果表明,可以用和面仪峰值带高、带宽和曲线面积、8 min带高及尾带带高等参数有效预测粉质仪稳定时间、拉伸仪最大抗延阻力、拉伸面积和面包评分,解释其变异的61.0%~68.0%,其中和面仪参数对粉质仪稳定时间和拉伸仪拉伸面积的回归模型拟合度达0.83和0.95。可以用和面仪峰值带高、带宽和曲线面积、峰后带高和曲线面积、8 min曲线面积等参数预测粉质仪吸水率和形成时间、拉伸仪延伸性和面包体积,解释其变异的46.0%~55.0%。和面仪峰值曲线面积可分别解释拉伸仪最大抗延阻力和拉伸面积变异的58.7%和59.7%。峰值曲线面积和峰值带高是和面仪的重要品质参数。 相似文献
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《华北农学报》2016,(Z1)
旨在提高小麦专用加工品质和产后经济效益,满足人们优质消费和市场专用加工需求。在对7个运旱系列小麦品种各项品质指标分析基础上,通过对各品种加工面包、面条、馒头品质特性进行测试分析研究。结果表明,7个小麦品种蛋白质含量为12.7%~16.4%,湿面筋含量为27.8%~36.2%,沉淀值为36.0~52.2 m L,稳定时间为4.6~12.8 min,面筋指数为4.93%~93.97%,说明所选运旱系列小麦品种间蛋白质品质差异较大但都有较高的加工品质指标,且确定7个小麦供试品种分别属于优质中筋、中强筋、强筋品种类型。其中,运旱618、运旱115适于加工面包专用或作为配粉使用;运旱20410、运旱805、运旱102最适于加工馒头;运旱22-33适于加工面条专用;运旱719适于配粉和加工面条、馒头。综合分析,所选运旱系列小麦品种有较好的加工品质特性,能够提高面粉企业和加工业经济效益,满足市场需求。 相似文献
9.
不同灌溉处理对小麦蛋白组分和面团流变学特性的影响 总被引：3，自引：0，他引：3
为阐明不同灌溉处理对强筋和弱筋小麦品质的影响,以藁城8901（强筋）和山农1391（弱筋）品种为材料,设3个灌溉处理,于花后7~35 d分别测定其籽粒蛋白质及其组分含量、以及粉质仪和拉伸仪参数。结果表明,对于籽粒清蛋白和球蛋白,随灌溉量的增加,藁城8901和山农1391的含量均提高;适量灌溉（浇起身水和孕穗水各75 mm）能提高强筋品种籽粒醇溶蛋白和谷蛋白含量,降低弱筋品种的含量。藁城8901籽粒谷蛋白、GMP含量、HMW-GS含量、面粉沉淀值、粉质仪参数和拉伸仪参数显著高于山农1391。灌溉能显著提高藁城8901面粉沉淀值、粉质仪参数和拉伸仪参数,山农1391面团流变学特性对灌溉的反应较迟钝,这与不同灌溉处理对不同品种籽粒醇溶蛋白、谷蛋白、GMP和HMW-GS含量的影响密切相关。 相似文献
10.
江苏省优质软麦品种品质特性与饼干加工品质的关系 总被引：1，自引：0，他引：1
ZHANG Ping-Ping YAO Jin-Bao WANG Hua-Dun SONG Gui-Cheng JIANG Peng ZHANG Peng MA Hong-Xiang 《作物学报》2020,46(4):491-502
明确软麦品种在大田生产中的品质表现和品质育种筛选指标,对于优质生产及提高育种效率具有重要意义。选用江苏淮南麦区15份优质软麦品种(系),鉴定其高分子量麦谷蛋白亚基(HMW-GS)组成,开展3个试验点次的大田种植,分析了小麦样本的籽粒硬度、灰分含量、蛋白质含量和质量参数、粉质仪参数、揉面仪参数、溶剂保持力、贮藏蛋白组分含量参数、黏度仪参数等品质性状和饼干加工品质。结果表明,不同类型的品质参数受基因型和环境的影响不同。所有样本的蛋白质含量、湿面筋含量、稳定时间均不达国标(GB/T 17320-2013、GB/T 17893-1999),部分品种(系)的沉淀值达标,所有样本的籽粒硬度和吸水率全部达标。相关性分析表明,籽粒硬度、灰分含量和黏度仪参数与饼干加工品质无显著相关性。沉淀值、粉质仪吸水率、粉质仪稳定时间、揉面仪峰值时间、揉面仪衰落角、水溶剂保持力、碳酸钠溶剂保持力、乳酸溶剂保持力、谷蛋白/醇溶蛋白比、不溶性谷蛋白含量和不溶性谷蛋白百分含量与饼干直径呈显著(r≤–0.520)或极显著(r≤–0.652)负相关,相关系数分别为–0.657、–0.601、–0.617、–0.659、–0.676、–0.857、–0.726、–0.616、–0.546、–0.541和–0.637。多元回归方程显示,水溶剂保持力可解释饼干直径变异的73.76%,与籽粒蛋白共同可解释饼干直径变异的83.90%。在籽粒硬度和蛋白含量选择的基础上,降低面筋强度和面粉综合吸水特性是软麦育种的主要目标,水溶剂保持力、乳酸溶剂保持力和揉面仪参数是软麦育种最重要的筛选指标。 相似文献
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Pan bread and dry white Chinese noodle quality in Chinese winter wheats 总被引：31，自引：0，他引：31
Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program. 相似文献
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采用河南省麦区44个主推品种,对河南麦区适宜制作馒头小麦品种的主要品质指标进行了分析。结果表明:河南冬麦区适宜优质馒头的小麦主要品质指标是:面粉蛋白含量11%~12%,湿面筋30%~35.9%,沉淀值23.3~40.3 m L,峰值黏度2200~3700 cp,低谷粘度1400~2400 cp,吸水率57.2%~60.8%,稳定时间2~9.5 min,硬度、直链淀粉和膨胀势中等偏低,面筋指数中等偏高,面粉白度、亮度越高,灰分和PPO活性越低越好。 相似文献
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Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread 总被引：10，自引：0，他引：10
Fifty-six bread wheat cultivars and advanced lines from major Chinese wheat growing regions and 10 Australian cultivars were
grown in Anyang located in Yellow and Huai Valleys and Chengdu located in Yangtze region. The genotypes were examined for
their suitability to produce northern style Chinese steamed bread (CSB) and used to investigate the association between wheat
quality traits and performance of northern style CSB under manual and mechanized processing conditions. Anyang-sown wheat
samples showed better grain quality characteristics and CSB quality than the Chengdu-sown materials. These differences were
largely due to adverse climatic conditions prevailing in Chengdu that resulted in the deterioration of flour whiteness, Farinograph
stability, and starch quality. Therefore, Chengdu was generally unfavorable for producing good quality wheat. However, significant
variability among cultivars was observed in Chengdu, and Batavia, Dollar bird, and Tasman from Australia and Jing 411, Xiaoyan6,
and Shaan 229 from China showed very good CSB quality under manual conditions, and Hartog, Batavia, Tasman, and Vulcan from
Australia, and Jing 411 and Dongfeng 1from China were identified to confer good CSB quality under mechanized conditions. The
wide range of CSB quality variations indicates that genetic improvement of CSB quality is possible in both environments. Protein
content, gluten strength, and extensibility were positively associated with loaf volume and steamed bread elasticity. The
relationship between gluten strength, extensibility, and appearance and stickiness were highly dependent on processing methods,
i.e., negatively using a manual method and positively or slightly negatively using a mechanized process. Therefore, wheat
quality requirement for CSB depends on CSB processing conditions. Medium protein content and medium-to-strong gluten strength
with good extensibility is desirable for mechanized methods, but weak-to-medium gluten type for manual methods. High flour
whiteness and RVA peak viscosity was found desirable for CSB quality regardless of the processing method used. Flour whiteness,
falling number, and peak viscosity appeared to be more crucial in determining CSB quality in Chengdu, although protein content
and Farinograph stability also contributed to appearance, elasticity, and stickiness.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
15.
Dry white Chinese noodle (DWCN) is widely consumed in China, and genetic improvement of DWCN quality has become a major objective
for Chinese wheat breeding programs. One hundred and four bread wheat cultivars and advanced lines, including 88from major
Chinese wheat-producing areas, were sown in two locations for two years. Their DWCN quality, as evaluated by trained panelists,
was studied to determine the relationship between wheat quality parameters and DWCN quality attributes. In general, the cultivars
and advanced lines used in this study are characterized with acceptable protein content, but accompanied with weak-medium
gluten strength and poor extensibility, and substantial variation is observed for all grain and DWCN quality characters. On
average, Australia and USA wheat performed better DWCN quality than Chinese wheats. Simple correlation analysis indicated
that both grain hardness and Farinograph water absorption were negatively associated with cooked DWCN color, appearance, smoothness,
and taste. Flour whiteness and RVA peak viscosity was positively associated with all DWCN parameters, and their correlation
coefficients (r) with DWCN score are 0.34 and 0.41, respectively. Their positive contributions to DWCN quality were mostly
through improved color, appearance, smoothness, and taste. Farinograph mixing tolerance index (MTI) and softening were negatively
associated with all DWCN quality parameters, and their correlation coefficients with DWCN score are –0.50 and–0.54, respectively.
Further analysis indicated that association between protein content, Zeleny sedimentation value, Farinograph stability, and
Extensograph extensibility, and DWCN score fit quadratic regression model significantly, with R2 0.12, 0.32, 0.22, and 0.20, respectively. The associations between Zeleny sedimentation value and DWCN's appearance and taste
also fit quadratic regression model significantly. This suggests that to certain extent, increased protein content and gluten
quality contribute positively to DWCN quality, mostly by improving palatability, elasticity, and stickiness. High flour whiteness,
medium protein content, medium to strong gluten strength and good extensibility, and high starch peak viscosity are desirable
for DWCN quality. Genetic improvement for flour whiteness, protein quality and starch paste viscosity would increase the DWCN
quality of Chinese bread wheat cultivars.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
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Puroindoline b位点近等基因系对小麦面粉及面包和馒头品质的影响 总被引：6，自引：2，他引：4
明确不同硬度等位基因与加工品质的关系对小麦品质改良具有重要意义。本文以7个Puroindoline b位点近等基因系为材料,研究了不同硬度等位基因对小麦面粉及面包和馒头品质的影响。结果表明,Pina-D1b/Pinb-D1a基因型的籽粒硬度值、蛋白质含量以及破损淀粉含量较高;而Pina-D1a/Pinb-D1d基因型的出粉率、面粉亮度较高,具有较好的磨粉品质。和面仪参数中的峰高、峰宽和8 min尾高均以Pina-D1b/Pinb-D1a基因型数值最高,Pina-D1a/Pinb-D1d 基因型最低,且两者之间的差异均达到显著水平;Pina-D1b/Pinb-D1a基因型的衰落角最小。Pina-D1a/Pinb-D1c和Pina-D1a/Pinb-D1d基因型具有较高馒头色泽和张弛性评分,较好的馒头制作品质;Pina-D1a/Pinb-D1e和Pina-D1a/Pinb-D1g基因型次之。Pina-D1a/Pinb-D1f基因型的面包总评分略优于其他基因型。 相似文献
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利用1BL/1RS易位系后代研究1BL/1RS易位对贮藏蛋白组分含量和面团流变学特性的影响有助于指导小麦品质改良工作。选用师栾02-1/周麦16组合14份F6品系,于2012—2013年度分别种植在河南安阳和焦作,采用反相超高效液相色谱(RP-UPLC)和凝胶排阻超高效液相色谱(SE-UPLC)方法分析贮藏蛋白组分含量,并研究它们与面团流变学特性的关系。结果表明,拉伸仪延展性和最大抗延阻力、不溶性谷蛋白聚合体含量和谷蛋白、醇溶蛋白等贮藏蛋白组分含量及其比例均受1BL/1RS易位有无类别和类内品系效应的显著影响,以类内品系效应较大;拉伸仪拉伸面积、谷蛋白含量及醇溶蛋白与谷蛋白含量比值的类内品系效应显著且较大。易位系和非易位系的贮藏蛋白组分含量和面团流变学特性的相关系数达显著水平,在易位系中,不溶性谷蛋白聚合体含量和拉伸面积(r=0.92,P0.001)、延展性(r=0.92,P0.001)、最大抗延阻力(r=0.80,P0.01)呈显著正相关,面团流变学特性较好的品系不溶性谷蛋白聚合体含量均较高;在非易位系中,醇溶蛋白与谷蛋白含量比值和拉伸面积(r=?0.91,P0.001)、最大抗延阻力(r=?0.88,P0.001)呈显著负相关,面团流变学特性较好的品系醇溶蛋白与谷蛋白含量比值均较低。上述信息对以不溶性谷蛋白聚合体含量和醇溶蛋白与谷蛋白含量比值为指标改良1BL/1RS易位系的面筋品质有重要意义。 相似文献