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当前位置: 首页 > 文章 > 黄淮冬麦区南部主要推广小麦品种的馒头加工品质研究 麦类作物学报 2009,29 (4) 53-57
Position: Home > Articles > Analysis on the Traits for Steam Bread-making Quality of Wheat Cultivars Extensively Sown in the Southern Region of Yellow and Huai Valleys in China Journal of Triticeae Crops 2009,29 (4) 53-57

黄淮冬麦区南部主要推广小麦品种的馒头加工品质研究

作  者：
康明辉;黄峰;王世杰;海燕;殷贵鸿;韩玉林
单  位：
河南省农科院/河南省农作物新品种改良重点实验室;周口市农科院;河南教育学院人口与生命科学系/小麦育种研究中心
关键词：
小麦;籽粒品质;馒头加工品质;黄淮流域
摘  要：
为了解中国黄淮冬麦区南部地区推广小麦品种的籽粒品质和馒头加工品质,并评选优质馒头小麦品种,对黄淮冬麦区南部42个小麦主栽品种的26个品质指标和馒头加工品质进行了测定。结果表明,42个小麦品种的籽粒和馒头品质性状,除淀粉含量、面粉亮度和白度及馒头比容特性外,其他性状的遗传变异范围较大;馒头总评分平均75.8分,达到80分以上的品种有10个,占24%;适合制作优质馒头的品种有豫农035、郑育麦029、周99133、周麦16、花培5号、周麦19、偃展4110、漯4518、豫麦34、丰舞981。馒头总评分与面粉白度和亮度呈极显著正相关,与面粉灰分、直链淀粉含量和膨胀势呈显著负相关,与其他品质指标相关性较小,没达到显著水平。
译  名：
Analysis on the Traits for Steam Bread-making Quality of Wheat Cultivars Extensively Sown in the Southern Region of Yellow and Huai Valleys in China
作  者：
KANG Ming-hui1,HUANG Feng2,WANG Shi-jie3,HAI Yan1,YIN Gui-hong2,HAN Yu-lin2(1.Henan Academy of Agricultural Sciences,Henan Key Laboratory for Crop Improvement,Zhengzhou,Henan 450002,China;2.Zhoukou Academy of Agricultural Sciences,Zhoukou,Henan 466001,China;3.Department of Population and Biology /Wheat Breeding Center,Henan Institute of Education,Zhengzhou,Henan 450014,China)
关键词：
Wheat;Grain quality characteristics;Steam bread-making quality characteristics;Yellow and Huai Valleys in China
摘  要：
Twenty-six seed or flour quality characteristics and Chinese northern-style steamed bread quality parameters of 42 wheat cultivars grown in the southern region of Yellow and Huai Valleys were examined to study the general level and the diversity of the seed or flour quality traits and Chinese northern-style steam bread quality parameters and to determine wheat cultivars for good quality steam bread.The results were as follows: The average value of total scores for steam bread quality was 75.8;Ten cultivars,24% of the ones tested,having been classified with over 80 by total score,were conferred as good quality steam bread wheat cultivars;The range of genetic differences between wheat cultivars in each seed quality traits except starch content,lightness,whiteness and specific volume was very large;Wheat cultivars of Zhengyumai 029,Zhoumai 19,Yumai 34,Zhoumai 16,Zhou 99133,Yunong 035,Luo 4518,Yanzhan 4110,Fengwu 981 and Huapei 5 were suitable for good quality steam bread.Therefore,the average level of steam bread-making quality of wheat cultivars grown in the southern region of Yellow and Huai Valleys in China was good,with great genetic diversity in steam bread-making quality traits,indicating that the genetic improving potential for steam bread is powerful.

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