| 优质强筋小麦新品种龙辐麦12品质特性的研究 |
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| 引用本文： | 王广金,兰静,孙岩,刁艳玲,黄景华,孙光祖.优质强筋小麦新品种龙辐麦12品质特性的研究[J].麦类作物学报,2004,24(3):43-45. |
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| 作者姓名： | 王广金 兰静 孙岩 刁艳玲 黄景华 孙光祖 |
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| 作者单位： | 1. 黑龙江省农科院作物育种研究所,哈尔滨,150086
2. 农业部谷物及制品质量监督检验测试中心,哈尔滨,150086 |
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| 基金项目： | 国家"十五"期间重点科技项目(2002BA406B04-110),黑龙江省种子工程项目(HZ2000-02)。 |
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| 摘 要： | 为了给农场(户)和制粉企业提供龙辐麦12较全面的品质信息,作者研究了龙辐麦12的籽粒、磨粉、蛋白质品质、粉质仪参数和拉伸仪参数等性状。结果表明,龙辐麦12的容重、硬度、角质率、出粉率和籽粒与面粉颜色等品质均优于参照的优质小麦品种。蛋白质含量、湿面筋含量、沉淀值、面团粉质仪与拉伸仪特性以及烘焙特性等11项品质指标中,除形成时间较参照的优质品种短1min以及最大抗延阻力小42EU外,其余指标皆高于参照的优质品种。分析了2000年～2002年103个点次龙辐麦12及其参照优质品种的主要品质指标的变异。结果表明,龙辐麦12的蛋白质含量、湿面筋含量、沉淀值和稳定时间均高于参照优质品种(除克丰6号的湿面筋含量之外),而且蛋白质含量、稳定时间的变异系数小于各参照品种。表明该品种品质优异且品质稳定性较好。
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| 关 键 词： | 小麦 籽粒 磨粉品质 蛋白质 面团流变学特性 |
| 文章编号： | 1009-1041(2004)03-0043-03 |
| 修稿时间： | 2003年6月27日 |
Study on the Quality of New Strong Gluten Wheat Variety Longfumai 12 |
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| WANG Guang-jin,LAN Jing,SUN Yan,DIAO Yan-ling,HUANG Jing-hua,SUN Guang-zu.Study on the Quality of New Strong Gluten Wheat Variety Longfumai 12[J].Journal of Triticeae Crops,2004,24(3):43-45. |
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| Authors: | WANG Guang-jin LAN Jing SUN Yan DIAO Yan-ling HUANG Jing-hua SUN Guang-zu |
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| Institution: | WANG Guang-jin~,LAN Jing~,SUN Yan~,DIAO Yan-ling~,HUANG Jing-hua~,SUN Guang-zu~ |
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| Abstract: | To providing detail quality information of Longfumai 12 for farmers and manufactory, quality of making flour and manufacturing food of Longfumai 12 were studied .The results showed that seed shape, test weight, hardness, cutin percentage and flour yield, flour color of (Longfumai) 12 were superior than those of (reference) variety, 11 concerning quality food processing parameter of (Longfumai) 12 such as protein content and wet gluten (content), sedimentation (value), characters of farinogram and extensogram,baking property were higher than those of (reference) variety, (except) development time 1 min shorter, maximum resistance less 42 EU than (reference) variety. The quality (parameters) were tested from 2000~2003 in 103 sites. The results showed that protein (content), wet gluten (content) ((except) (Longmai) 26), sedimentation value and stability time of (Longfumai) 12 were higher than those of (reference) variety, and variation coefficient of its protein (content) and stability were less than those of (reference) (variety). |
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| Keywords: | Strong gluten wheat Quality of making flour Food processing qualiy Quality stability |
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