江苏省优质软麦品种品质特性与饼干加工品质的关系

张平平,姚金保,王化敦,宋桂成,姜朋,张鹏,马鸿翔

Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality

Ping-Ping ZHANG,Jin-Bao YAO,Hua-Dun WANG,Gui-Cheng SONG,Peng JIANG,Peng ZHANG,Hong-Xiang MA

表4 饼干直径及与其显著相关的品质性状参数

Table 4 Quality traits parameters significantly correlated with cookie making diameter

品种(系) Variety (line) 饼干直径 Cookie diameter (cm) 籽粒蛋白 Kernel Protein (%, db) Zeleny沉淀值 Sedimentation (mL) 揉面仪峰值时间 Peak time (min) 衰落角 Right of peak slope (% min-1) 水SRC Water SRC (%) 碳酸钠 Sodium carbonate SRC (%) 乳酸SRC Lactic acid SRC (%) 粉质仪吸水率 Absorption (%) 粉质仪 稳定时间 Stability (min) 不溶性谷蛋白聚合体 UPP (AU) 不溶性谷蛋白 聚合体百分含量 %UPP 谷蛋白/醇溶蛋白 Glutenin/gliadin 宁麦8号 Ningmai 8 15.9 13.58 31.46 2.20 -1.20 59.01 73.73 106.61 53.07 5.20 186.02 42.11 1.43 宁麦9号 Ningmai 9 16.0 12.87 27.06 2.20 -1.31 57.25 72.84 102.31 52.53 4.90 183.80 42.71 1.48 生选6号Shengxuan 6 15.6 12.89 35.53 2.67 -1.11 60.89 81.15 116.21 54.00 6.40 200.96 46.92 1.65 扬麦9号 Yangmai 9 15.7 13.22 36.85 2.63 -0.67 58.92 76.30 111.27 54.00 6.17 196.40 46.39 1.46 扬麦13 Yangmai 13 16.3 13.93 20.46 1.67 -2.30 55.62 71.03 98.58 52.00 3.70 187.14 39.83 1.35 扬麦15 Yangmai 15 16.0 14.04 31.24 2.30 -1.17 57.74 72.52 106.12 53.00 5.47 184.13 40.78 1.33 扬麦20 Yangmai 20 15.8 13.28 20.79 1.83 -1.72 58.37 75.56 98.51 54.07 3.30 176.27 40.86 1.33 0864 16.0 14.33 18.92 1.33 -1.79 59.33 74.87 87.59 54.73 3.13 159.45 35.76 1.32 0865 15.7 13.66 36.30 2.63 -1.17 60.20 81.10 123.69 53.07 8.77 205.88 44.89 1.46 0873 15.9 13.81 24.53 1.77 -1.12 58.36 73.64 95.53 53.80 4.00 173.68 39.88 1.39 0874 16.0 13.80 19.25 1.63 -1.41 57.16 71.45 92.07 53.27 3.40 169.39 35.71 1.37 0876 16.3 13.67 24.53 1.73 -1.62 56.88 74.62 99.83 52.53 3.77 177.17 40.65 1.35 0893 16.2 13.84 20.46 1.90 -2.36 56.76 70.69 93.25 53.13 3.93 169.29 39.29 1.47 0894 16.0 13.96 33.11 1.90 -0.90 58.96 76.56 110.63 52.60 5.50 196.49 40.19 1.35 08107 16.1 13.59 20.79 2.07 -1.38 57.50 74.99 98.36 52.13 4.27 171.24 39.21 1.28