北方冬麦区新育成优质品种的面包和馒头品质性状

doi:10.3724/SP.J.1006.2018.00697

Abstract

Abstract:

This study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic cultivars with high pan bread quality, were planted Gaoyi of Hebei province and Jining of Shandong province in the 2013-2014 and 2014-2015 cropping seasons to investigate Farinograph and Extensograph parameters, pan bread and steamed bread qualities, and their associations with the quantity of protein fractions. Most cultivars were characterized with strong gluten and Farinograph stability > 7 min. Large variations were observed in gluten strength and processing qualities of pan bread and steamed bread. Five cultivars, CA0493, Shiluan 02-1, 12-Pin-404, Xinmai 26, and Karl, had good pan bread quality. Shiluan 02-1 and Karl also had good steamed bread quality, suggesting that they can be used in quality breeding with dual purposes. Extensograph parameters, especially extensibility, play an important role in determining pan bread quality of strong-gluten wheat. SDS-unextractable polymeric protein content is an efficient parameter to screen pan bread quality because of its positive correlations with gluten and pan bread qualities (P < 0.05).

Key words: Triticum aestivum, quality characteristics, pan bread quality, steamed bread quality

De-Hui ZHAO, Yong Zhang, De-Sen WANG, Ling HUANG, Xin-Min CHEN, Yong-Gui XIAO, Jun YAN, Yan ZHANG, Zhong-Hu HE. Pan Bread and Steamed Bread Qualities of Novel-Released Cultivars in Northern Winter Wheat Region of China[J].Acta Agronomica Sinica, 2018, 44(05): 697-705.

Figures/Tables 8

Table 1

Code, score of pan bread and steamed bread in 58 wheat cultivars"

代号 Code	品种 Cultivar	面包评分 Pan bread score	馒头评分 Steamed bread score	代号 Code	品种 Cultivar	面包评分 Pan bread score	馒头评分 Steamed bread score
1	中优206 Zhongyou 206	73.2	78.7	30	郑5373 Zheng 5373	61.9	88.0
2	中麦996 Zhongmai 996	67.5	72.1	31	豫麦34 Yumai 34	77.4	77.8
3	中麦998 Zhongmai 998	67.5	83.0	32	中麦895 Zhongmai 895	56.9	76.8
4	中麦629 Zhongmai 629	71.7	75.1	33	中麦255 Zhongmai 255	75.6	74.1
5	中麦1062 Zhongmai 1062	62.9	80.0	34	12CA25	75.7	78.0
6	CA0493	80.3	70.7	35	12CA29	71.5	88.1
7	CA1004	79.2	68.4	36	12CA39	70.5	83.0
8	农大3615 Nongda 3615	67.8	75.7	37	13CA38	72.7	75.3
9	农大3753 Nongda 3753	78.5	79.5	38	13CA39	70.7	73.2
10	农大5363 Nongda 5363	72.4	75.1	39	13CA47	71.3	68.3
11	GY12014	71.6	85.9	40	13CA48	71.6	76.6
12	中麦29 Zhongmai 29	72.6	89.2	41	13CA66	72.4	86.0
13	师栾02-1 Shiluan 02-1	82.5	86.3	42	新麦26 Xinmai 26	88.7	79.1
14	石优17 Shiyou 17	69.1	74.1	43	新麦28 Xinmai 28	78.2	83.0
15	石优20 Shiyou 20	72.3	87.5	44	丰德存麦5号 Fengdecunmai 5	77.3	72.3
16	藁优2018 Gaoyou 2018	72.1	85.2	45	周麦24 Zhoumai 24	70.3	88.4
17	藁城8901 Gaocheng 8901	79.1	75.3	46	周麦26 Zhoumai 26	47.3	81.0
18	石4185 Shi 4185	59.0	79.0	47	周麦32 Zhoumai 32	68.3	83.7
19	济南17 Jinan 17	68.1	88.1	48	西农509 Xinong 509	70.7	71.8
20	济麦20 Jimai 20	70.3	84.7	49	西农979 Xinong 979	66.3	82.6
21	济麦22 Jimai 22	53.8	75.6	50	武农986 Wumai 986	62.9	78.8
22	济麦23 Jimai 23	67.3	75.7	51	陕627 Shaan 627	69.5	78.2
23	济麦24 Jimai 24	67.0	79.1	52	舜麦1718 Shunmai 1718	67.1	82.4
24	济麦0860229 Jimai 0860229	71.2	87.0	53	Jagger	79.3	69.9
25	12品404 12-Pin-404	83.6	76.3	54	Karl	84.8	83.0
26	洲元9369 Zhouyuan 9369	74.0	83.5	55	Baxter	74.3	74.6
27	山农11-28 Shannong 11-28	66.5	77.4	56	Livingston	71.0	78.3
28	郑麦366 Zhengmai 366	77.3	79.7	57	Ellison	71.7	82.7
29	郑麦129 Zhengmai 129	73.0	81.4	58	Sunzell	74.6	83.1

Table 1

Table 2

Means and variation of quality parameters in 58 wheat cultivars"

参数 Parameter	平均值±标准差 Mean ± SD	总变异 Total variation	基因型间变异 Variation among genotypes	环境间变异 Variation among environments
蛋白质组分含量 Quantity of protein fractions
麦谷蛋白 Glutenin (AU)	92±12	52-121	63-113	90-94
醇溶蛋白 Gliadin (AU)	169±21	109-242	134-229	161-177
可溶性谷蛋白聚合体含量 EPP (AU)	26.9±5.4	7.5-48.2	12.6-43.6	26.1-27.7
不溶性谷蛋白聚合体含量 UPP (AU)	65.0±11.1	37.2-91.8	39.5-82.4	63.4-66.6
不溶性谷蛋白聚合体百分含量 %UPP (%)	70.6±5.6	50.9-89.5	53.5-84.4	70.4-70.7
醇溶蛋白/麦谷蛋白 Gli/Glu ratio	1.9±0.3	1.4-2.8	1.4-2.6	1.8-1.9
粉质仪参数 Farinograph parameter
吸水率 Water absorption (%)	59.7±2.8	54.1-69.8	56.0-66.1	59.2-60.2
形成时间 Development time (min)	8.3±4.8	1.4-27.5	2.1-22.5	7.5-9.2
稳定时间 Stability (min)	15.5±8.8	1.6-46.3	1.9-35.6	14.6-16.3
拉伸仪参数 Extensograph parameter
拉伸面积 Extension area (cm²)	115±39	22-232	38-185	108-122
延展性 Extensibility (mm)	172±20	126-262	136-230	166-178
最大抗延阻力 Maximum resistance (B.U.)	517±169	91-1012	140-785	503-532
面包品质 Pan bread quality
体积 Loaf volume	697±52	553-850	596-806	691-703
外部颜色 External color	3.8±0.5	1.0-4.5	3.1-4.3	3.7-3.8
外形 Shape	3.4±0.7	0.0-4.5	1.3-4.4	3.3-3.5
心色 Internal color	3.8±0.7	1.0-5.0	2.2-4.4	3.7-3.8
光滑性 Smoothness	6.6±1.4	1.0-9.0	3.0-8.7	6.6-6.7
弹性 Spring	6.6±1.5	1.0-9.5	2.6-9.1	6.5-6.7
内部结构 Internal structure	18.5±2.3	13.0-23.0	14.1-21.7	18.3-18.7
口感 Taste flavor	3.7±0.9	1.0-5.0	1.7-4.6	3.6-3.7
总分 Total score	70.5±9.6	37.0-92.0	45.5-88.1	70.2-70.7
馒头品质 Steamed bread quality
比容 Specific volume	17.3±2.4	3.0-21.0	14.9-19.2	17.0-17.7
光滑性 Smoothness	7.0±1.4	0.0-9.0	5.5-8.0	6.7-7.2
外形 Shape	6.4±1.7	0.0-10.0	4.9-7.6	6.1-6.6
压缩张弛性 Stress relaxtion	29.0±6.0	13.0-35.0	22.5-34.2	27.5-30.4
表皮颜色 Skin color	8.6±1.9	0.0-10.0	5.1-10.0	8.6-8.7
内部结构 Internal structure	11.8±1.7	0.0-14.2	9.9-12.8	11.5-12.0
总分 Total score	80.1±11.7	18.0-97.5	66.8-89.2	77.5-82.6

Table 2

Table 3

Table 4

Quality parameters among groups of tested cultivars"

参数 Parameter	PBG1 (n = 5)	PBG2 (n = 34)	PBG3 (n = 15)	PBG4 (n = 4)	SBG1 (n = 24)	SBG2 (n = 26)	SBG3 (n = 8)
蛋白质组分含量 Quantity of protein fractions
谷蛋白 Glutenin (AU)	100±4 a	94±10 ab	87±9 b	76±13 c	91±11 a	92±10 a	90±14 a
醇溶蛋白 Gliadin (AU)	168±13 a	167±18 a	171±13 a	171±6 a	168±14 a	170±17 a	164±18 a
可溶性谷蛋白聚合体含量 EPP (AU)	26.9±3.5 a	27.0±5.0 a	26.8±4.2 a	31.7±9.4 a	26.3±3.1 a	28.7±5.8 a	25.2±6.8 a
不溶性谷蛋白聚合体含量 UPP (AU)	74.4±3.0 a	67.0±7.7 b	60.4±7.5 b	45.4±5.0 c	65.2±10.2 a	63.5±9.2 a	65.1±9.8 a
不溶性谷蛋白聚合体百分含量 %UPP (%)	73.3±3.3 a	71.7±4.3 a	69.8±4.0 a	60.4±5.9 b	71.3±4.2 a	79.2±5.6 a	72.6±5.3 a
醇溶蛋白/谷蛋白 Gli/Glu	1.7±0.1 c	1.8±0.2 c	2.0±0.2 b	2.3±0.3 a	1.9±0.3 a	1.9±0.2 a	1.9±0.3 a
粉质仪参数 Farinograph parameter
吸水率 Water absorption (%)	62.1±4.0 a	59.3±2.1 b	61.0±2.5 ab	59.3±2.1 b	59.5±2.4 ab	60.9±2.6 a	58.5±1.7 b
形成时间 Development time (min)	15.3±4.7 a	7.8±2.8 b	6.7±4.1 b	2.5±0.3 c	8.7±4.1 a	7.3±4.5 a	6.9±2.8 a
稳定时间 Stability (min)	20.5±5.5 a	15.8±6.9 ab	13.9±7.5 b	2.4±0.4 c	19.1±7.6 a	11.7±6.0 b	11.8±6.7 b
拉伸仪参数 Extensograph parameter
拉伸面积 Extension area (cm²)	164±16 a	122±23 b	87±13 c	42±4 d	117±33 a	104±37 a	115±27 a
延展性 Extensibility (mm)	189±15 a	175±16 b	157±14 c	167±9 b c	169±17 a	173±18 a	171±17 a
最大抗延阻力 Maximum resistance (B.U.)	696±74 a	553±117 b	426±75 c	170±23 d	540±139 a	468±174 a	528±107 a
面包品质 Pan bread quality
体积 Loaf volume	763±28 a	711±27 b	668±24 c	627±32 d
外部颜色 External color	3.9±0.1 a	3.8±0.2 a b	3.7±0.3 a b	3.6±0.3 b
外形 Shape	4.1±0.2 a	3.6±0.2 b	3.1±0.2 c	2.3±0.5 d
心色 Internal color	4.3±0.2 a	3.9±0.3 b	3.8±0.3 c	3.0±0.5 d
光滑性 Smoothness	8.3±0.5 a	7.1±0.4 b	6.3±0.3 c	4.4±0.7 d
弹性 Spring	8.5±0.5 a	7.0±0.5 b	6.2±0.5 c	4.2±0.9 d
内部结构 Internal structure	21.3±0.4 a	18.9±1.0 b	17.4±0.9 c	14.5±0.4 d
口感 Taste flavor	4.5±0.1 a	4.0±0.2 b	3.6±0.3 c	2.5±0.5 d
馒头品质 Steamed bread quality
比容 Specific volume					18.1±0.7 a	17.1±1.0 b	16.3±0.8 c
光滑性 Smoothness					7.3±0.5 a	6.7±0.5 b	6.4±0.5 b
外形 Shape					6.6±0.6 a	5.5±0.8 b	5.3±0.7 b
压缩张弛性 Stress relaxation					31.3±1.4 a	27.7±1.9 b	25.5±2.3 c
表皮颜色 Skin color					9.3±0.9 a	8.9±1.2 a	6.7±1.5 b
内部结构 Internal structure					12.3±0.4 a	11.6±0.5 b	11.0±0.3 c

Table 4

Table 5

Fig. 1

Fig. 2

Table 6

References 24

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类别 Group	总分 Total score	变幅 Range	品种代号 Code of cultivar
面包 Pan bread
PBG1 (n = 5)	84.0±3.1 a	80.3-88.7	6, 13, 25, 42, 54
PBG2 (n = 34)	73.7±2.9 b	70.3-79.3	1, 4, 7, 9, 10, 11, 12, 15, 16, 17, 20, 24, 26, 28, 29, 31, 33, 34, 35, 36, 37, 38, 39, 40, 41, 43, 44, 45, 48, 53, 55, 56, 57, 58
PBG3 (n = 15)	66.6±2.3 c	61.9-69.5	2,3, 5, 8, 14, 19, 22, 23, 27, 30, 47, 49, 50, 51, 52
PBG4 (n = 4)	54.3±5.2 d	47.3-59.3	18, 21,32, 46
馒头 Steamed bread
SBG1 (n = 24)	84.8±8.9 a	81.0-89.2	3, 4, 5, 11, 12, 13, 15, 16, 19, 20, 24, 26, 29, 30, 35, 36, 41, 43, 46, 47, 49, 52, 54, 57, 58
SBG2 (n = 26)	78.1±10.6 b	74.1-80.0	1, 4, 5, 8, 9, 10, 14, 17, 18, 21, 22, 23, 25, 27, 28, 31, 32, 33, 34, 37, 40, 42,50, 51, 55, 56
SBG3 (n = 8)	72.4±15.9 c	68.3-73.2	2, 6, 7, 38, 39, 44, 48, 53

参数 Parameter	谷蛋白 Glutenin	醇溶蛋白Gliadin	可溶性谷蛋白聚合体含量EPP	不溶性谷蛋白聚合体含量UPP	不溶性谷蛋白聚合体百分含量 %UPP	醇溶蛋白/ 谷蛋白 Gli/Glu ratio
粉质仪参数 Farinograph parameter
吸水率 Water absorption	0.18	0.36^**	0.21	0.06	-0.12	0.03
形成时间 Development time	0.34^**	-0.01	-0.25	0.50^**	0.48^**	-0.33^*
稳定时间 Stability	0.35^**	-0.19	-0.26^*	0.53^**	0.52^**	-0.49^**
拉伸仪参数 Extensograph parameter
拉伸面积 Extension area	0.55^**	-0.18	-0.23	0.74^**	0.60^**	-0.65^**
延展性 Extensibility	0.53^**	0.15	0.33^*	0.44^**	-0.01	-0.38^**
最大抗延阻阻力 Maximum resistance	0.44^**	-0.25	-0.37^**	0.68^**	0.69^**	-0.61^**
面包品质 Pan bread quality
体积 Loaf volume	0.39^**	0.19	-0.16	0.51^**	0.40^**	-0.25
外形 Shape	0.48^**	-0.01	-0.19	0.61^**	0.50^**	-0.48^**
心色 Internal color	0.44^**	-0.17	-0.09	0.52^**	0.38^**	-0.58^**
光滑性 Smoothness	0.53^**	0.02	-0.17	0.65^**	0.52^**	-0.52^**
弹性 Spring	0.54^**	0.07	-0.12	0.64^**	0.47^**	-0.50^**
内部结构 Internal structure	0.53^**	-0.14	-0.14	0.64^**	0.47^**	-0.60^**
口感 Taste flavor	0.60^**	0.03	-0.07	0.68^**	0.47^**	-0.59^**
总分 Total score	0.53^**	0.06	-0.15	0.66^**	0.49^**	-0.49^**
馒头品质 Steamed bread quality
比容 Specific volume	0.19	0.26^*	0.19	0.11	-0.09	0.03
外形 Shape	-0.03	-0.27^*	-0.29^*	0.13	0.27^*	-0.16
内部结构Internal structure	0.24	-0.10	0.14	0.20	0.01	-0.33^*

参数 Parameter	吸水率 Water absorption	形成时间Development time	稳定时间Stability	拉伸面积Extension area	延展性Extensibility	最大抗延阻Maximum resistance
面包品质 Pan bread quality
体积 Loaf volume	0.09	0.50^**	0.21	0.64^**	0.56^**	0.51^**
外形 Shape	0.13	0.57^**	0.39^**	0.77^**	0.41^**	0.72^**
心色 Internal color	0.25	0.52^**	0.49^**	0.60^**	0.09	0.65^**
光滑性 Smoothness	0.26^*	0.61^**	0.43^**	0.75^**	0.32^*	0.72^**
弹性 Spring	0.37^**	0.58^**	0.40^**	0.72^**	0.37^**	0.67^**
内部结构 Internal structure	0.12	0.60^**	0.50^**	0.80^**	0.27^*	0.69^**
口感 Taste flavor	0.27^*	0.50^**	0.40^**	0.71^**	0.34^**	0.69^**
总分 Total score	0.18	0.61^**	0.39^**	0.79^**	0.46^**	0.71^**
馒头品质 Steamed bread quality
比容 Specific volume	-0.28^*	-0.01	0.15	-0.02	0.27^*	-0.11
光滑性 Smoothness	-0.17	0.03	0.32^*	0.04	-0.32^*	0.14
外形 Shape	-0.05	0.27^*	0.62^**	0.35^**	-0.38^**	0.51^**
内部结构 Internal structure	-0.06	0.14	0.51^**	0.14	-0.14	0.21
总分 Total score	-0.09	0.16	0.49^**	0.15	-0.18	0.23

Pan Bread and Steamed Bread Qualities of Novel-Released Cultivars in Northern Winter Wheat Region of China

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