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作物学报 ›› 2010, Vol. 36 ›› Issue (06): 1037-1043.doi: 10.3724/SP.J.1006.2010.01011

• 研究简报 • 上一篇    下一篇

和面仪参数与粉质仪、拉伸仪及面包成品加工品质主要参数的关系

申小勇1,阎俊1,2,陈新民1,张艳1,王德森1,何中虎1,3,张勇1,*   

  1. 1中国农业科学院作物科学研究所/国家小麦改良中心/国家农作物基因资源与基因改良重大科学工程，北京100081；2中国农业科学院棉花研究所，河南安阳455000；3国际玉米小麦改良中心（CIMMYT）中国办事处，北京100081
  • 收稿日期:2009-12-10 修回日期:2010-03-15 出版日期:2010-06-12 网络出版日期:2010-04-14
  • 通讯作者: 张勇, E-mail: zhangyongzhy@263.net , Tel: 010-82108556
  • 基金资助:

    本研究由国家自然科学基础（300600393），引进国际选进农业科学技术计划（948计划）重大国际合作项目（2006-G2）和中央级公益性科研院所基本科研业务费专项资金资助。

Relationship of Mixograph Parameters with Farinograph and Extensograph Parameters, and Bread-Making Quality Traits

SHEN Xiao-Yong1, YAN Jun1,2, CHEN Xin-Min1, ZHANG Yan1, WANG De-Sen1, HE Zhong-Hu1,3, ZHANG Yong1,*   

  1. 1Institute of Crop Sciences/National wheat Improvement Center/National Key Facility for Crop Gene Resources and Genetic Improvement,Chinese Academy of Agricultural Sciences,Beijing 100081,China;2Cotton Research Institute,CAAS,Anyang 455000,China;3CIMMYT-China Office,c/o CAAS,Beijing100081,China
  • Received:2009-12-10 Revised:2010-03-15 Published:2010-06-12 Published online:2010-04-14
  • Contact: ZHANG Yong,E-mail: zhangyongzhy@263.net , Tel: 010-82108556

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1586

被引次数

16

摘要：

在育种早期世代应用和面仪测定加工品质是提高品质改良效率的重要手段。以2002—2009年度种植于北京、济南、安阳和郑州的241份北方冬麦区主栽品种和高代品系为材料，采用逐步回归法建立了和面仪参数对粉质仪、拉伸仪和面包烘烤品质主要参数的预测模型。结果表明，可以用和面仪峰值带高、带宽和曲线面积、8 min带高及尾带带高等参数有效预测粉质仪稳定时间、拉伸仪最大抗延阻力、拉伸面积和面包评分，解释其变异的61.0%~68.0%，其中和面仪参数对粉质仪稳定时间和拉伸仪拉伸面积的回归模型拟合度达0.83和0.95。可以用和面仪峰值带高、带宽和曲线面积、峰后带高和曲线面积、8 min曲线面积等参数预测粉质仪吸水率和形成时间、拉伸仪延伸性和面包体积，解释其变异的46.0%~55.0%。和面仪峰值曲线面积可分别解释拉伸仪最大抗延阻力和拉伸面积变异的58.7%和59.7%。峰值曲线面积和峰值带高是和面仪的重要品质参数。

关键词: 普通小麦, 面包品质, 流变学特性, 和面仪

Abstract:

Prediction of end-use quality using parameters from simple testing instruments as Mixograph is critical for efficient selectionin breeding programs for wheat (Triticum aestivum L.) quality improvement. In this study, 241 wheat cultivars and advanced lines were sown in Beijing, Jinan, Anyang, and Zhengzhou, China from 2002 to 2009 growing seasons. The Mixograph parameters of these cultivars were measured for determining their associations with Farinograph and Extensograph parameters, and bread-making quality traits. The multiple stepwise regression analysis revealed that Farinograph stability time, Extensograph maximum resistance and energy area, and bread score could be efficiently predicted by Mixograph midline peak value, peak width, peak integral, time x value, and tail value, which accounted for 61.0–68.0% of the phenotypic variation, with the fitting degrees of 0.83 and 0.95 for the model of Farinograph stability time and Extensograph energy area, respectively. Farinograph water absorption and development time, Extensograph extensibility, and loaf volume could be predicted by Mixograph midline peak value, peak width, peak integral, right value, right integral, and time x integral, accounting for 46.0 - 55.0% of the phenotypic variance. The Midline peak integral presented as the most important parameter for predicting Extensograph maximum resistance and energy area, and explained 58.7% and 59.7% of the variances, respectively. Midline peak integral and peak value were the two most important parameters when using Mixograph for quality testing.

Key words: Common wheat, Bread-making quality, Dough rheology, Mixograph

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