| 磨粉品质Milling quality | | | | | |
| 籽粒硬度 Kernel hardness | 25.5 | 12.4 to 36.5 | 14.6 to 35.0 | 25.2 to 25.7 | 23.93 |
| 灰分 Ash (%) | 0.51 | 0.44 to 1.46 | 0.46 to 0.79 | 0.47 to 0.57 | 15.74 |
| 蛋白质特性Protein traits | | | | | |
| 籽粒蛋白 Kernel protein (%) | 13.6 | 12.6 to 14.7 | 12.9 to 14.3 | 13.6 to 13.7 | 3.03 |
| 面粉蛋白 Flour protein (%) | 11.0 | 9.7 to 12.7 | 10.2 to 11.8 | 10.9 to 11.1 | 4.36 |
| 湿面筋含量 Wet gluten (%) | 31.0 | 28.4 to 35.3 | 29.1 to 32.9 | 30.8 to 31.2 | 4.01 |
| Zeleny沉淀值 Sedimentation (mL) | 26.7 | 18.4 to 38.6 | 18.9 to 36.9 | 26.1 to 27.3 | 25.09 |
| 粉质仪特性Farinograph | | | | | |
| 吸水率 Absorption (%) | 53.0 | 51.8 to 55.8 | 52.0 to 54.7 | 52.9 to 53.2 | 1.48 |
| 形成时间 Development time (min) | 2.2 | 1.3 to 4.8 | 1.3 to 3.3 | 2.0 to 2.3 | 26.70 |
| 稳定时间 Stability (min) | 4.8 | 2.6 to 10.5 | 3.1 to 8.8 | 4.3 to 5.2 | 31.66 |
| 弱化度 Weakness (BU) | 90.6 | 49.0 to 128.0 | 54.7 to 124.3 | 88.8 to 93.1 | 19.63 |
| 揉面仪特性Mxiograph | | | | | |
| 峰值时间 Peak time (min) | 2.0 | 1.1 to 3.0 | 1.3 to 2.7 | 1.9 to 2.2 | 19.84 |
| 峰值高度 Peak value (%) | 46.8 | 42.8 to 62.3 | 43.9 to 51.1 | 46.1 to 47.6 | 3.71 |
| 衰落角 Right of peak slope (% min-1) | -1.4 | -4.0 to -0.1 | -2.4 to -0.7 | -1.5 to -1.3 | 33.41 |
| 8分钟带宽 TimeX (%) | 4.9 | 2.8 to 7.5 | 3.9 to 6.8 | 4.7 to 5.2 | 16.56 |
| 溶剂保持力Solvent retention capacity | | | | | |
| 水溶剂保持力 Water SRC (%) | 58.2 | 54.1 to 62.8 | 55.6 to 60.9 | 57.4 to 59.2 | 2.41 |
| 碳酸钠溶剂保持力 Sodium carbonate SRC (%) | 74.7 | 69.2 to 85.8 | 70.7 to 81.15 | 73.0 to 76.7 | 4.23 |
| 蔗糖溶剂保持力 Sucrose SRC (%) | 107.5 | 100.3 to 124.8 | 102.1 to 118.4 | 106.2 to 108.8 | 4.35 |
| 乳酸溶剂保持力 Lactic acid SRC (%) | 102.8 | 83.3 to 124.7 | 87.6 to 123.7 | 100.5 to 104.6 | 9.49 |
| 贮藏蛋白组分 Gluten protein fractions | | | | | |
| 可溶性谷蛋白聚合体 EPP (AU mg-1) | 262.6 | 202.6 to 328.2 | 226.9 to 303.4 | 260.5 to 264.9 | 8.29 |
| 不溶性谷蛋白聚合体 UPP (AU mg-1) | 182.5 | 147.6 to 222.6 | 159.5 to 205.8 | 178.4 to 189.2 | 7.27 |
| 不溶性谷蛋白聚合体百分含量 %UPP | 41.1 | 33.5 to 48.4 | 35.7 to 46.9 | 40.3 to 42.0 | 7.80 |
| 谷蛋白总量 Total glutenin protein (AU mg-1) | 445.3 | 370.0 to 528.5 | 423.3 to 489.5 | 442.3 to 450.3 | 4.37 |
| 醇蛋白总量 Total gliadin protein (AU mg-1) | 319.7 | 236.1 to 408.0 | 260.5 to 362.2 | 318.5 to 321.0 | 8.67 |
| 谷蛋白/醇溶蛋白 Glutenin/gliadin | 1.4 | 1.2 to 1.8 | 1.3 to 1.7 | 1.39 to 1.41 | 6.63 |
| 黏度仪参数 Rapid viscocity analysis | | | | | |
| 峰值黏度 Peak viscocity (RVU) | 3136.3 | 2479.0 to 3594.0 | 2835.7 to 3357.8 | 3046.0 to 3196.6 | 4.56 |
| 低谷黏度 Through viscocity (RVU) | 1865.4 | 143.1 to 2260.5 | 1669.1 to 2102.1 | 1799.9 to 1903.7 | 5.78 |
| 稀懈值 Break down (RVU) | 1270.9 | 1043.0 to 1449.0 | 1166.5 to 1410.8 | 1246.2 to 1292.8 | 5.43 |
| 最终黏度 Final viscocity (RVU) | 3328.0 | 2727.0 to 3990.0 | 3077.3 to 3743.5 | 3234.5 to 3383.5 | 5.12 |
| 反弹值 Set back (RVU) | 1462.6 | 1145.5 to 1729.5 | 1253.0 to 1641.3 | 1434.6 to 1479.8 | 6.37 |
| 峰值时间 Peak time (min) | 6.2 | 5.9 to 6.4 | 6.0 to 6.3 | 6.1 to 6.2 | 1.27 |
| 糊化温度 Pasting temperature (℃) | 81.8 | 71.0 to 86.4 | 74.1 to 85.3 | 80.5 to 82.7 | 3.75 |
| 酥性饼干品质Sugar snap cookie | | | | | |
| 饼干直径 Cookie diameter (cm) | 15.9 | 15.3 to 16.5 | 15.6 to 16.3 | 15.9 to 16.1 | 1.31 |
| 饼干厚度 Cookie thickness (cm) | 3.3 | 2.6 to 3.9 | 2.8 to 3.6 | 3.2 to 3.4 | 7.86 |
| 直径/厚度 Diameter/thickness | 4.9 | 4.0 to 6.3 | 4.3 to 5.9 | 4.9 to 5.2 | 9.58 |