激光生物学报2015，Vol.24Issue(6)：562-572,11.DOI:10.3969/j.issn.1007-7146.2015.06.013
晋中麦区小麦品质与面包质构及色差评价
Evaluation between Grain Quality with Bread Texture and Flour Color of Wheat Varieties in Jinzhong Region
摘要
Abstract
Objectives: In order to analysis the relationship between grain quality with bread texture and flour color,chose the material of special quality flour bread and dig high quality wheat variety resources in Shanxi Province.Methods:39 wheat varieties,which were respectively from Huanghuai winter wheat region,Northern later-maturing win-ter wheat region and Northern winter wheat region,were planted in the middle winter wheat region of Shanxi province.After harvested,bread textures and grain qualities were determined,and then analyzed by the CORR analysis and PRIN-COMP procedure analysis and cluster chart.Results:For quality breeding in Jinzhong wheat region we should pay atten-tions to the development of strong gluten cultivars,adhesiveness and stringiness length as important index can be used to evaluate bread quality,L?and b?as secondary index be used to evaluate bread quality.3 wheat varieties were screened to make bread,they were Yumai 34,Jinmai 67,Jinnong 128; 6 wheat varieties were screened to be improved,they were Kangjianmai,Wumai 201w22,Yumai 70,Jinmai 72,Linfen 10,Taimai 8003.Conclusions:For quality breeding in Jinzhong wheat region we should pay attentions to the development of strong gluten cultivars,with improved protein,wet gluten,zel,adhesiveness,stringiness and flour color value.The information has potential value for choosing the ma-terial of special quality flour bread and exploring high quality wheat variety resources in Shanxi Province.关键词
面包质构/色差指标/籽粒品质Key words
bread texture/flour color/grain qualities分类
农业科技引用本文复制引用
夏清,杨珍平,刘俊峰,王宝青,孙敏,高志强,李志刚,张东旭,潘辛来..晋中麦区小麦品质与面包质构及色差评价[J].激光生物学报,2015,24(6):562-572,11.基金项目
现代农业产业技术体系建设专项经费(CARS-03-01-24)、山西省科技攻关资助项目(20110311001-4) （CARS-03-01-24）
