作 者：
相吉山;穆培源;桑伟;韩新年;聂迎彬;庄丽
单 位：
谷物品质与遗传改良兵团重点实验室;新疆农垦科学院作物研究所
关键词：
新疆冬小麦;区试新品系;品质性状;面食加工品质
摘 要：
【目的】为新疆优质小麦品种选育和企业加工利用提供选择依据和指导信息。【方法】对2008～2009年度11个新疆冬小麦区试新品系的3个籽粒品质性状、5个面粉品质性状及11个面团流变学特性进行了检测和分析,并对部分品系的烘焙品质和蒸煮品质进行了评价与分析。【结果】参试新品系的容重为789.3 g/L,籽粒蛋白质含量为14.8%,降落数值为431.5 s,灰分含量为0.49%,湿面筋含量为32.2%,Zeleny沉淀值为33.1 mL,吸水率为58.7%,稳定时间为10.9 min,最大拉伸阻力为324.1 EU,延伸度为156.7 mm,拉伸面积为67.9 cm~2;与对照平均值相比,新品系品质性状中籽粒蛋白质含量、吸水率、弱化度有所提高;与2005～2006年度区试品系平均值相比,容重、籽粒蛋白质含量、最大拉伸阻力、拉伸比例有所提高,参试新品系品质性状总体低于对照和2005-2006年度区试品系的平均值。参试品系的品质性状没有完全达到强筋(中筋、弱筋)小麦品质标准的品系,仅05/2111、05/6132、06/6155大致符合强筋小麦品质标准。参试品系面食加工品质没有达到优级的品系,其中05/6121、05/6132、06/6155面包加工品质达到良级,99(66)/8-1-1、0118、0138、D04-L4馒头加工品质达到良级,99(66)/8-1-1、0118、D04-L4、HD05-46的白盐面条和新疆拉面加工品质均达到良级。【结论】新疆冬小麦新品系品质性状不协调的问题依然存在,今后应将面团流变学特性的改良作为重点。
译 名：
Analysis and Evaluation on the Quality Traits of Winter Wheat New Lines from Xinjiang Regional Trials in 2008～2009
作 者：
XIANG Ji-shan~(1,2),MU Pei-yuan~(1,2),SANG Wei~(1,2), HAN Xin - nian~(1,2),NIE Ying-bin~(1,2),ZHUANG Li~(2,3) (1.Research Institute of Crop Science,Xinjiang Academy of Agri - Reclamation Sciences,Shihezi Xinjiang 832000,China;2.Key Lab for Cereal Quality Research and Genetic Improvement of Xinjiang Production and Construction Corps,Shihezi Xinjiang 832000,China;3.College of Life Science,Shihezi University,Shihezi Xinjiang 832000,China)
关键词：
Xinjiang winter wheat;;new lines from regional trials;;quality traits;;food processing quality
摘 要：
[Objective]The purpose of this project was to provide guidance information for selecting reference for wheat varieties breeding and for enterprises to utilize high quality wheat in Xinjiang.[Method] Three grain quality traits,five flour quality traits,and eleven dough rheological properties of 11 winter wheat new lines from Xinjiang regional trials were measured and analyzed by AACC and GB analysis method in 2008 - 2009,and the baking and cooking quality of some lines were analyzed and evaluated,too.[Result]For the newlines,test weight was 789.3 g/L,seed protein content was 14.8%,falling number was 431.5 s,ash content was 0.49%,wet gluten content was 32.2%,sedimentation value was 33.1 mL,water absorption was 58.7%,stable time was 10.9 min,resistance -max was 324.1EU,extensibility was 156.7 mm,area was 67.9 cm.The new lines quality traits of seed protein content,resistance - max,and resistance/extensibility were increased than CK.Test weight,seed protein content,water absorption,and valorimeter value were increased than winter wheat lines from Xinjiang regional trials in 2005 -2007.There was no one line whose all quality traits arrived at weak,medium,or strong gluten wheat quality standard completely.Only 05/2111, 05/6132,and 06/6155 were roughly the strong gluten wheat.And no one line food processing quality reached the excellent level.Only the breed quality of 05/6121,05/6132,and 06/6155 achieved the good level.The steamed bread quality of 99(66)/8 - 1 - 1,0118,0138,and D04 - L4 achieved the good level.The white salted noodle and Xinjiang hand -stretched noodle quality of 99(66)/8 - 1 - 1,0118,D04 -L4,and HD05 - 46 achieved the good level.[Conclusion]The quality traits of Xinjiang winter wheat new lines are still uncoordinated,and the dough rheological properties are the key traits of wheat quality for genetic improvement in future.
