| 安徽麦区软质小麦籽粒品质和终端制品品质评价 |
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| 引用本文： | 郑文寅,胡泽林,程 颖,王 磊,王月娥,赵 莉,汪建来.安徽麦区软质小麦籽粒品质和终端制品品质评价[J].麦类作物学报,2023(2):182-189. |
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| 作者姓名： | 郑文寅 胡泽林 程 颖 王 磊 王月娥 赵 莉 汪建来 |
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| 作者单位： | 1.安徽农业大学农学院/农业部黄淮南片小麦生物学与遗传育种重点实验室，安徽合肥 230036；2.扬州大学/江苏省粮食作物现代产业技术协同创新中心，江苏扬州 225009；3.安徽省六安市农业科学研究所，安徽六安 2370001；4.安徽农业科学院作物研究所，安徽合肥 230001 |
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| 基金项目： | 安徽省科技重大专项(202003a06020014,202204c06020061)；安徽省农业农村厅小麦良种联合攻关项目 |
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| 摘 要： | 为明确安徽大田生产环境下软质小麦籽粒和终端产品品质表现，评价优质软麦品种的加工适用性，本研究选取该区当前推广种植的24个软质小麦品种，对其籽粒和面粉的主要品质性状及其制品南方馒头和曲奇饼干的品质进行差异性、相关性分析，并以美国软白麦近五年的主要品质性状平均值为理想指标进行灰色关联度比较。结果表明，供试材料的硬度、面粉色泽b*、湿面筋含量、面团形成时间、稳定时间等籽粒品质性状变异系数较大，而容重、面粉L*值和吸水率变异系数较小。南方馒头品质性状中，白度差异最小，比容差异最大；曲奇饼干品质性状中，感官评分变异系数较大，饼干直径均值和变异系数都较小。蛋白质含量、湿面筋含量、稳定时间均符合弱筋标准(GB/T 17320-2013)的样品数为0。相关分析表明，容重、降落值、面粉L*、b*、白度与大部分性状间相关性不显著；籽粒硬度与水SRC和乳酸SRC均呈显著正相关，与湿面筋含量和面粉a*值均呈显著负相关。蛋白质含量与面粉a*值等7个指标均呈显著正相关，与面粉b
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| 关 键 词： | 软质小麦 安徽 籽粒品质 终端制品品质 饼干 南方馒头 |
Evaluation of Grain Quality and End-Use Product Quality of Soft Wheat in Anhui Province |
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| ZHENG Wenyin,HU Zelin,CHENG Ying,WANG Lei,WANG Yuee,ZHAO Li,WANG Jianlai.Evaluation of Grain Quality and End-Use Product Quality of Soft Wheat in Anhui Province[J].Journal of Triticeae Crops,2023(2):182-189. |
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| Authors: | ZHENG Wenyin HU Zelin CHENG Ying WANG Lei WANG Yuee ZHAO Li WANG Jianlai |
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| Institution: | 1.College of Agronomy,Anhui Agricultural University/Key Laboratory of Wheat Biology,Genetic and Breeding in Huang-Huai Southern Areas,The Ministry of Agriculture,Hefei,Anhui 230036,China; 2.Yangzhou University/Co-Innovation Center for Modern Production Technology in Grain Crops of Jiangsu Province,Yangzhou,Jiangsu 225009,China; 3.Luan Academy of Agricultural Sciences,Luan,Anhui 2370001,China; 4.Institute of Agronomy,Anhui Academy of Agricultural Sciences ,Hefei,Anhui 230001,China |
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| Abstract: | To clarify the quality performance of soft wheat grains and end-use products in field conditions in Anhui Province and to evaluate the processing applicability of the tested soft wheat varieties,in this study,a total of 24 soft wheat varieties popularized and planted in this area were selected to analyze the differences and correlation of the main quality traits of grain,flour,and the quality of Southern steamed bread and cookies.The grey correlation degree was performed by comparing with the average value of the main quality characters of American soft white wheat in recent five years.The results showed that the coefficients of variation of grain quality traits such as hardness,flour color b*,wet gluten content,dough development time and stability time were large,while the coefficients of variation of bulk density,flour L* value and water absorption were small.Among the quality traits of Southern steamed bread,the difference of whiteness among varieties was the smallest,and the difference of specific volume was the largest.Among the quality traits of cookies,the coefficient of variation of sensory score was larger,and the mean and coefficient of variation of cookie diameter were smaller.There was no sample achieving the weak gluten standard all in the parameters of protein content,wet gluten content and stability time(GB/T 17320-2013).Correlation analysis showed that there was no significant correlation between bulk density,falling value,flour L*,b*,whiteness with most traits.Grain hardness was significantly positively correlated with water SRC and lactic acid SRC,but negatively correlated with wet gluten content and flour a* value.Protein content was significantly positively correlated with seven indices such as flour a*,but negatively correlated with flour b*,sodium carbonate SRC and dough stability time.The retention of the four solvents was significantly positively correlated with the water absorption.Gluten performance index(GPI) was significantly positively correlated with six traits such as protein content.The specific volume of southern steamed bread was negatively correlated with grain hardness,dough development time and stability time,but positively correlated with protein content,wet gluten content and flour a* value.There was a significantly negative correlation between cookie diameter,spread ratio and wet gluten content and water SRC.The results of grey correlation degree showed that the correlation degree between Zimai 19,Bainong 201,Yumai 158,Longpingmai 968,Quanmai 725 with American soft white wheat exceeded 0.900.The overall quality performance of these five varieties was close to that of American soft white wheat.They were better varieties for making biscuit and southern steamed bread in this study. |
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| Keywords: | Soft wheat Anhui province Grain quality End-use product quality Cookie Southern steamed bread |
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