| 小麦品种面包烘烤品质与其它品质性状关系之研究 |
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| 引用本文： | 李硕碧,毛建昌,王光瑞.小麦品种面包烘烤品质与其它品质性状关系之研究[J].西北农业学报,1996,5(4):25-30. |
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| 作者姓名： | 李硕碧 毛建昌 王光瑞 |
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| 作者单位： | [1]陕西省农业科学院小麦研究中心 [2]中国农科院作物育种栽培研究所 |
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| 摘 要： | 通过对黄淮冬麦区３６个主要小麦品种面包烘烤品质，面筋品质和ＨＭＷ－谷蛋白亚基组成的分析，初步明确了参试小麦品种烘烤品质的现状和遗传基础；揭示了面包体积受吹泡示功仪参数、和面仪参数和小麦籽粒沉降值影响的实质；确定了面包体积与ＨＭＷ－谷蛋白亚基组成的定量关系。
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| 关 键 词： | 小麦 品种 烘烤品质 面筋质量 |
| 收稿时间： | 1996/3/25 0:00:00 |
| 修稿时间： | 1996/6/6 0:00:00 |
Study on Relationship Between the Breadmaking Quality and Other Quality Characteristics of Wheat Varieties |
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| Li Shuobi,Mao Jianchang and Wang Guangrui.Study on Relationship Between the Breadmaking Quality and Other Quality Characteristics of Wheat Varieties[J].Acta Agriculturae Boreali-occidentalis Sinica,1996,5(4):25-30. |
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| Authors: | Li Shuobi Mao Jianchang and Wang Guangrui |
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| Institution: | Wheat Research center of Shaanxi Province, Yangling 712100;Wheat Research center of Shaanxi Province, Yangling 712100;Institute of Crop Breeding & Cultivation, CAAS, Beijing 100081 |
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| Abstract: | The characteristics of breadmaking quality,gluten quality and high-molecular-weiht glutenin subunit composition of 36 wheat varieties cultivatied in Huang-Huai w inter wheat area were analysed. The results gave out the present situation and genetic basis of the baking quality of the wheat varieties tested. Statistical analysis released that how the baking volume was affected by alveograph parameters, mixograph parameters, sedimentation value, and protein content.T hrough experiment, the quantitative relation between the baking volume and the HMW glutenin subunit composition was set up. The analysis results also proved the feasibility of calculating the baking volume by means of composition of the HMW glutenin subunits. |
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| Keywords: | Wheat Breadmaking quality Gluten quality HMW glutenin suhnnit Baking volume P |
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