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为了解山东省当前育成小麦新品种(系)的品质状况,对2011-2015年山东省高肥预试、高肥区试、高肥生产试验、旱地区试和旱地生产试验共五个试验组别979个新品种(系)的籽粒、面粉和面团的品质特性进行分析。结果表明:五个组别新品种(系)的平均容重均高于770 g/L,平均硬度指数均在64.0以上,平均籽粒蛋白质含量13.27%~14.91%,平均湿面筋含量32.92%~36.84%,平均吸水率均在60.0%以上,平均面团形成时间均超过3.60 min,平均面团稳定时间均超过3.99 min,白度平均值均低于77.0;高肥组品系的品质性状表现优于旱地组品系,五个组别参试品系面团稳定时间的变异系数均显著高于其它品质性状的变异系数;年度间品系的品质差异较大,2012-2013年度品系的籽粒蛋白质含量等品质特性较好,2013-2014年度品系的容重、硬度指数、湿面筋含量、面粉吸水率和面团稳定时间等品质特性较好;容重、湿面筋含量、籽粒蛋白质含量和吸水率等单项指标达到国标强筋标准的品系较多,达标率均在60%以上,稳定时间达到国标的品系仅占10.11%,5项指标均达标的品系有41个。“十三五”小麦品质改良的重点仍为蛋白质和面筋品质,同时,要注意面粉色泽(白度)的改良及品质性状与产量性状间的协调改良和提高。
In order to understand the quality status of the new wheat cultivars (lines) bred in Shandong Province, five experimental groups of 2011-2015 high fat pre-test, high fat area test, high fat production test, dryland area test and dry land production test Do not analyze the quality characteristics of 979 new varieties (lines) of kernels, flour and dough. The results showed that the average bulk density of new varieties (lines) of five groups were higher than 770 g / L, the average hardness index was above 64.0, the average grain protein content was 13.27% ~ 14.91%, the average wet gluten content was 32.92% ~ 36.84% , The average water absorption rate was above 60.0%, the average dough forming time was over 3.60 min, the average dough stability time was over 3.99 min, the whiteness average was below 77.0; the quality of high fat group was better than that of dry land group , The coefficient of variation of the dough stability time in the five groups was significantly higher than that of other quality traits; the quality of the varieties in the year was quite different; the quality characteristics of the grain protein content in 2012-2013 were better; The quality indexes such as bulk density, hardness index, wet gluten content, flour water absorption and dough stability time of 2014 strains are better; the individual indexes such as bulk density, wet gluten content, grain protein content and water absorption reached the national standard strong gluten standard And the compliance rates were all above 60%. Only 10.11% of strains reached the national standard in stabilization time, and 41 strains all reached the standard of 5 indicators. “Thirteen Five ” wheat quality improvement is still the focus of protein and gluten quality, at the same time, pay attention to the flour color (whiteness) improvement and quality traits and yield characteristics of the coordinated improvement and improvement.