新疆农业科学2012，Vol.49Issue(3)：414-420,7.DOI:10.6048/j.issn.1001-4330.2012.03.004
不同生态环境下对新疆冬小麦品种面团流变学特性的影响
Effects of Different Environments on Dough Rheology Parameters of Winter Wheat Cultivars Quality in Xinjiang
摘要
Abstract
[Objective] The influence of environment on dough rheology parameters of Xinjiang winter wheat cultivars was researched. [Method]In 2009 and 2010, seven representative winter wheat cultivars were grown at six different altitude locations (473 - 1 422 m), and the influence of environment on dough rheology parameters of winter wheat cultivars was researched. [ Result ] Analysis shows that the dough rheology parameters in locations and genes are extraordinary or significant except for development time. The dough rheology parameters of winter wheat cultivars are different among quality types and locations. Three quality types winter wheat cultivars differences in stable time, evaluation values and the resistances - max are all extraordinary; The development time and extension show no extraordinary different between the middle strong and the middle weak gluten wheat, which are significantly different from the strong gluten one; The development time and extension display no significant difference between the middle strong and the strong gluten wheat, which are significantly different from the middle weak one. With the altitude increasing, the degree of softening is also increasing in three gluten wheats. But the area and the resistances - max are reduced. Analysis also shows that the Urumqis quality is the best and Yutians is the worst. According to the analysis of the correlations of ecological factors and dough rheology parameters, we can know the altitude is highly positively correlated to water abortion and degree of softening, and negatively to to extension, area and the resistances - max. The mean temperature is extraordinarily or remarkablly minus to water abortion, development time and evaluation values; it is extremely positive to extension, area and the resistances - max. The sunshine is greatly positive to water abortion and development time, and significantly minus to degree of softening, the resistances - max and the area. The correlations of precipitation and dough rheology parameters are not significant. [ Conclusion ] The strong gluten wheat in Northern Xinjiang is much better than that growing in Southern Xinjiang. But the middle strong and the middle weak gluten wheat are suitable to be planted in all the locations in our region, in Northern or Southern Xinjiang.关键词
冬小麦/品质类型/流变学特性/海拔/气象因子Key words
winter wheat/ quality types/ dough rheology parameters/ altitude/ climatic factors分类
农业科技引用本文复制引用
张鑫梅,芦静,周安定,曹俊梅,黄天荣,高永红,张新忠,吴新元..不同生态环境下对新疆冬小麦品种面团流变学特性的影响[J].新疆农业科学,2012,49(3):414-420,7.基金项目
新疆维吾尔自治区研究与技术开发计划重大专项(200731132-1) （200731132-1）
