| 小麦品质性状及产量性状对馒头面条评分的影响 |
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| 引用本文： | 钮力亚,王伟伟,张玉洁,邹景伟,王志,陆莉,王奉芝,王伟,于亮.小麦品质性状及产量性状对馒头面条评分的影响[J].中国农学通报,2022,38(6):129-133. |
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| 作者姓名： | 钮力亚 王伟伟 张玉洁 邹景伟 王志 陆莉 王奉芝 王伟 于亮 |
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| 作者单位： | 沧州市农林科学院,河北沧州 061001 |
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| 基金项目： | 财政部和农业农村部“国家小麦产业技术体系”(CARS-3)； |
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| 摘 要： | 本研究旨在为小麦品质育种提供依据。以在黄骅种植的10个小麦品种为试材,通过田间记载、室内考种及品质分析研究小麦主要品质性状及产量性状对馒头面条评分的影响。面条和馒头受小麦面粉的粉质特性和面团特性的影响并呈现不同的相关性,面条评分与延伸性呈显著性相关(r=0.63*),与最大延伸阻力、拉伸面积呈正相关关系相关性未达到显著水平(r=0.46,r=0.54),与稳定时间和形成时间呈正相关关系。回归分析变异系数表明形成时间在馒头和面条评分的评分中均起到重要作用。偏相关和通径分析表明产量对面条和馒头的评分影响最大。可见在馒头和面条评分的影响性状中形成时间在两种面食的评分中均起到重要作用,通过研究表明馒头与面条品质对小麦籽粒和面粉特性的要求是重叠的,因此选育馒头与面条兼优型的小麦品种是可行的。
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| 关 键 词： | 营养品质 加工品质 产量性状 面条评分 馒头评分 |
| 收稿时间： | 2021-04-14 |
Wheat Quality and Yield Traits: Effects on Scores of Steamed Bread and Noodles |
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| NIU Liya,WANG Weiwei,ZHANG Yujie,ZOU Jingwei,WANG Zhi,LU Li,WANG Fengzhi,WANG Wei,YU Liang.Wheat Quality and Yield Traits: Effects on Scores of Steamed Bread and Noodles[J].Chinese Agricultural Science Bulletin,2022,38(6):129-133. |
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| Authors: | NIU Liya WANG Weiwei ZHANG Yujie ZOU Jingwei WANG Zhi LU Li WANG Fengzhi WANG Wei YU Liang |
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| Institution: | Cangzhou Academy of Agricultural and Forestry Sciences, Changzhou, Hebei 061001 |
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| Abstract: | The objective is to provide reference for quality breeding of wheat. Ten wheat varieties planted in Huanghua were taken as the test materials. The field records, indoor test and quality analysis were used to study the effect of the main wheat quality and yield traits on the scores of steamed bread and noodles. Noodles and steamed bread were affected by the floury characteristics of wheat flour and dough characteristics, and showed different correlations. Noodles score was significantly correlated with elongation (r=0.63*), positively correlated with the maximum elongation resistance and tensile area (r=0.46, r=0.54), and positively correlated with stable time and formation time. Regression analysis of variation coefficient showed that the formation time played an important role in the scores of steamed bread and noodles. Partial correlation and path analysis showed that yield had the greatest impact on the scores of noodles and steamed bread, and the formation time played an important role in the scores of both steamed bread and noodles. The study indicates that the quality of steamed bread and noodles have overlapped requirements for wheat grains and flour. Therefore, it is feasible to breed superior wheat varieties for both steamed bread and noodles. |
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| Keywords: | nutritional quality processing quality yield traits noodles score steamed bread score |
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