北方冬麦区新育成优质品种的面包和馒头品质性状
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赵德辉, 张勇, 王德森, 黄玲, 陈新民, 肖永贵, 阎俊, 张艳, 何中虎
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Pan Bread and Steamed Bread Qualities of Novel-Released Cultivars in Northern Winter Wheat Region of China
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De-Hui ZHAO, Yong Zhang, De-Sen WANG, Ling HUANG, Xin-Min CHEN, Yong-Gui XIAO, Jun YAN, Yan ZHANG, Zhong-Hu HE
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| 表2 58份小麦品种品质性状的平均值及其变异 |
| Table 2 Means and variation of quality parameters in 58 wheat cultivars |
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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 |
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