小麦品质性状与干白面条品质参数关系的研究

选用品质差异较大的国内外小麦品种(系)104个在两点种植两年, 研究干白面条品质与小麦籽粒品质性状间的关系, 探讨优质面条小麦品种的品质指标. 结果表明, 面条品质是多个小麦品质性状综合作用的结果, 不同小麦品质性状对面条外观和质地作用的方向和程度不同, 蛋白质质量(面筋强度和延伸性)和淀粉糊化特性对面条品质的影响较     

黄淮麦区品种审定情况及品质分析

为分析黄淮麦区小麦育种情况和品质现状,对2012-2022年度国家试验审定品种和品质结果进行汇总。结果表明：从审定麦区分布进行区分的情况下有4片麦区,分别为黄淮南片（69.84%）、黄淮北片（14.68%）、旱肥组（9.13%）、旱薄组（6.35%）;从地域分布进行区分有8个区域,分别是安徽（9.13%）、河北（8.73%）、河南（46.43%）、江苏（8.33%）、山东（11.51%）、陕西（5.16%）、山西（3.17%）、北京（7.54%）;从育种单位类型进行区分有4种类型,分别是种子公司（45.63%）、科研院所（43.25%）、高校（10.32%）、个人（0.79%）。审定品种现状：从品质方面看,容重、粗蛋白（干基）、湿面筋、吸水量这4个指标近年来有一定提高;稳定时间、最大拉伸阻力、拉伸面积、延展性等加工品质数值偏低,但近年来提升较大。黄淮麦区应着重提高小麦的稳定时间、最大拉伸阻力等加工品质,选育优质中强筋以上的优质品种,提高黄淮麦区小麦的品质育种。     

小麦籽粒品质性状影响面条品质的通径分析

以24个山东省种植面积较大的小麦品种为材料,对17个影响面条品质的主要小麦籽粒品质性状进行多元线性回归分析,在此基础上对11个影响较大的品质性状进行通径分析,研究其对面条品质影响力的大小及直接效应和间接效应,以期为小麦品质育种、面条小麦品种品质指标的制定及加工原料的筛选提供参考依据.     

中国主产区小麦在品质区域间的差异

选取2003—2007年我国4个麦区174个品种2 571份小麦样品,对14个品质性状在各麦区的差异进行了分析。结果表明,年度之间,小麦品质性状在各麦区内具有明显差异,变化无规律。籽粒蛋白质含量、湿面筋含量、形成时间、稳定时间、面包体积和面包评分的年度平均值麦区差异达1%或5%显著水平,由北到南呈华北北部强筋麦区(I)>黄淮北部强筋中筋麦区(II)>黄淮南部中筋麦区(III)>长江中下游中筋弱筋麦区(IV);北部麦区(I、II)的降落数值、出粉率、沉淀值、吸水率、拉伸面积、延伸性和最大抗延阻力的5年平均值显著大于南部麦区(III、IV)。达到优质强筋小麦标准的样品主要集中在I、II区,达到优质弱筋小麦标准的样品主要集中在IV区,III区以中筋小麦为主,形成了由北到南由不同小麦品质类型构成的品质区域布局。     

中国主产区小麦在品质区域间的差异

选取2003—2007年我国4个麦区174个品种2 571份小麦样品,对14个品质性状在各麦区的差异进行了分析。结果表明,年度之间,小麦品质性状在各麦区内具有明显差异,变化无规律。籽粒蛋白质含量、湿面筋含量、形成时间、稳定时间、面包体积和面包评分的年度平均值麦区差异达1%或5%显著水平,由北到南呈华北北部强筋麦区(I)>黄淮北部强筋中筋麦区(II)>黄淮南部中筋麦区(III)>长江中下游中筋弱筋麦区(IV);北部麦区(I、II)的降落数值、出粉率、沉淀值、吸水率、拉伸面积、延伸性和最大抗延阻力的5年平均值显著大于南部麦区(III、IV)。达到优质强筋小麦标准的样品主要集中在I、II区,达到优质弱筋小麦标准的样品主要集中在IV区,III区以中筋小麦为主,形成了由北到南由不同小麦品质类型构成的品质区域布局。     

优质强筋面条小麦宁春35号的选育过程及性状表现

宁春35号系通过有性杂交,经9年本地选育、南繁加代选育而成的优质高产春小麦新品种.其品质经国家农业部谷物品质监督检验测试中心分析,为优质高强筋面条小麦,适宜宁夏及西北春麦区不同栽培模式种植.2004年4月通过宁夏自治区第16届农作物品种审定委员会审定并定名.2005年11月参加全国优质小麦鉴评会（郑州）,经品质测试和专家鉴评,评为优质强筋面条专用品种.该品种具有较大的增产潜力和广阔的应用前景,对提高宁夏春小麦品质及产业化发展发挥积极的作用.     

中国黄淮麦区小麦籽粒硬度Puroindoline基因等位变异检测

籽粒硬度是小麦品质性状改良的重要目标之一,研究黄淮麦区核心种质资源小麦籽粒硬度基因型分布规律,能够为中国小麦品质改良和种质资源利用提供信息。以来自中国黄淮麦区的244份小麦核心种质为材料,采用单籽粒谷物特性测试仪和特异引物的PCR扩增对其SKCS硬度及其基因型进行鉴定。结果表明,黄淮麦区小麦核心种质资源以硬质类型为主,占总参试材料的56.6%,其硬质麦基因型共有Pina-D1b、Pina-D1r、Pina-D1s、Pina-D1l、Pinb-D1b、Pinb-D1p、Pinb-D1ac、Pinb-D1e、Pinb-D1t和Pinb-D1u共10种单倍型,其分布比例分别为2.1%、5.3%、4.5%、0.8%、25.8%、15.7%、0.4%、0.4%、0.8%和0.8%。可以看出,Pinb-D1p在参试材料硬质麦中占据主导地位,PINA蛋白缺失类型也有广泛的分布。不同来源小麦品种籽粒硬度基因型分布表明,山西、河南、云南和新疆小麦品种籽粒硬度基因型较为丰富。不同类型小麦品种籽粒硬度基因型分布表明,农家种小麦籽粒硬度基因型更为丰富。在各Puroindoline变异类型中,拥有PINA-null类型的小麦品种SKCS籽粒硬度显著高于拥有Pinb-D1b和Pinb-D1p类型的小麦品种。本项研究表明黄淮麦区核心种质资源具有丰富的籽粒硬度主效基因变异类型,结合先前研究中认为的PINA-null类型的磨粉品质和面包烘烤品质均劣于Pinb-D1b类型,但拥有相对较好的印度薄饼加工品质,因此品质育种过程中可依据育种目标有选择的利用黄淮麦区小麦核心种质资源。     

丰德存麦5号对优质强筋小麦品种选育的启示

利用历年来国家冬小麦品种试验总结及审定公告的数据,对丰德存麦5号特征特性、产量表现和品质性状进行了简单分析,期望对黄淮麦区强筋小麦选育提供借鉴。     

16 个小麦新品种（系）农艺性状与高产稳产及适应性分析

为筛选出适宜黄淮麦区种植推广的高产稳产及适应性强的小麦新品种,以 2021-2022 年度国家冬小麦品种联合体试验黄淮冬麦区南片水地组区域试验的 16 个小麦品种（系）为材料,利用变异系数法、高稳系数、适应度等方法对 16 个品种（系）的农艺性状、产量、品质进行分析评价。变异系数分析表明,农艺性状中的生育期波动性最小,成穗率的波动性最大;品质性状中稳定时间波动性最大。高产稳产分析结果表明,中麦 6319 的高产稳产系数最大,新麦 77 次之,安科 2002 居第 3 位。适应度分析结果表明,新麦 9813、航麦 2088、泛麦 56 的适应性最好。经过高产、稳产与适应性综合分析,筛选出中麦 6319、安科 2002、新麦 9813、新麦 77 和泛麦 56 等 5 个品种,可为在黄淮冬麦区小麦新品种的下一步推广利用提供参考。     

连云港市主要小麦品种产量与主要品质性状的初步研究

对连云港市13个主要小麦品种作为稻茬小麦进行种植,测定了它们的产量和主要品质性状。淮麦33、连麦7号、连麦8号、连麦6号等小麦品种产量较高,烟农19、连麦7号、济麦22、徐麦33等小麦品种品质较优,达到了优质强筋小麦标准。结合产量、主要品质性状、抗冻性等综合指标考虑,连云港市目前生产应选择应用连麦7号、烟农19、济麦22、淮麦33等小麦品种,以达到小麦生产的优质、高产、高效。     

北方冬麦区新育成优质小麦品种面条品质相关性状分析

为了解近年北方冬麦区育成优质小麦品种的品质状况,两年两点统一种植52份优质品种(系)及6份国外代表性品种,测定其磨粉品质、和面仪和混合实验仪特性、淀粉糊化特性及面条品质,并利用5个基因特异性标记分析基因型分布及其对品质性状的影响。结果表明,大部分品种为硬质、中强筋类型,品种间出粉率、面粉a*值、b*值、黄色素含量、PPO活性、和面仪参数、混合实验仪形成时间和稳定时间差异较大。和面仪8 min带宽和混合实验仪稳定时间可作为预测面条品质的重要指标,可分别解释面条总分变异33.3%和34.4%。Ppo-A1a和Ppo-A1b频率为41.4%和58.6%,两种基因型间PPO活性差异显著(P<0.05);Ppo-D1a和Ppo-D1b频率为51.7%和48.3%,但PPO活性差异不显著;Psy-A1a和Psy-A1b频率为81.0%和19.0%,两种基因型间黄色素含量差异显著(P<0.05);1BL/1RS易位和非易位品种频率为13.8%和86.2%,两种基因型间面粉L*值、黄色素含量、和面仪衰落势与8 min带宽、混合实验仪稳定时间等差异显著(P<0.05)。面条品质较好的品种包括Sunzell、石优17、郑麦366、中麦 895、周麦 26、CA1004和石4185。本研究明确了58份小麦品种(系)的品质特征和基因型分布,为优质小麦新品种选育和推广提供了重要信息。     

我国不同麦区小麦品种的面粉溶剂保持力

溶剂保持力(SRC)是评价软麦品质的一项重要指标。为了解我国不同麦区小麦品种溶剂保持力的差异, 2008—2009和2009—2010生长季测定了181个小麦品种的4种溶剂保持力, 并分析其遗传变异及不同麦区品种SRC特点。结果表明, 4种SRC值在品种、年度和麦区间均差异显著 (P<0.01或P<0.05), 此外, 年份´品种和年份´麦区的互作效应也达显著水平(P<0.01)。主成分分析表明, 仅主成分1的特征值大于1.0, 其对方差的解释率为72.3%;根据主成分综合得分对供试品种聚类, 结果显示各麦区品种SRC值变异明显, 存在不同SRC类型的品种资源, 低SRC品种在长江中下游麦区相对较多, 而中、高SRC品种多分布于黄淮麦区。筛选出阿勃、法展5号、淮麦17、宁麦3号、宁麦6号、皖麦48、选7、扬麦13、扬麦17、郑麦004等低SRC品种, 可用于弱筋小麦品种选育和品质改良。     

小麦面粉、面条色泽与蛋白质组分的关系

明确面条白度与小麦蛋白质组分含量的关系有助于面条品质的改良。以21个小麦品种制成的面粉及面条为材料，分析了面粉及面条色泽与蛋白质组分含量之间的关系，讨论了蛋白质组分中单体蛋白含量、可溶性谷蛋白含量和不溶性谷蛋白含量对小麦面粉及不同工艺阶段面条色泽的影响。研究结果表明，面粉的颗粒度与面粉及面条的L值呈极     

环境与品种对小麦淀粉理化特性和面条品质的影响

测定了13个小麦品种在3个地点的淀粉理化特性和面条品质,结果表明直链淀粉含量、膨胀势和面条品质主要受遗传因素的控制,品种间变异平方和分别占总变异平方和的57.5%、52.3%和58.6%,但环境因素也有重要影响。RVA主要黏度指标则有所不同,低谷黏度和最终黏度主要受品种的影响,其变异分别占总变异的40.2%和48.0%,而峰值黏     

四川小麦主栽品种的品质性状表现及其稳定性

2006—2008连续3年,在5个生态点考察了7个四川省代表性小麦品种在两种氮水平下的品质状况及其稳定性,以期为四川小麦品质定位、品质改良和生产指导提供依据。结果表明,3年均值,籽粒容重777 g L^-1,籽粒蛋白质含量12.3%,湿面筋含量25.1%,Zeleny沉降值32.9 mL,降落值326 s,面粉吸水率56.5%,面团形成时间3.0 min、稳定时间4.5 min,面条评分78.5分、面包评分62.2分。几乎所有品质性状均存在显著的基因型、环境及其互作效应。籽粒容重、沉降值、降落值、面粉吸水率和面条评分的年份效应大于地点效应,而籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间和面包评分则地点效应大于年份效应。增施氮肥对籽粒蛋白质含量、湿面筋含量、沉降值、面团形成时间、稳定时间和面包评分都有显著的增效作用,但对降落值、面粉吸水率和面条评分无明显影响。品种品质的稳定性因品质性状不同而异,川麦39面包评分高而稳定,川麦37面条总评分高而稳定,二者可被用于四川小麦品质改良。     

Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

The variation in grain compositional traits related to Chinese fresh white noodle (CFWN) quality was examined in 25 leading Chinese common wheat cultivars and advanced lines. Large variations were observed in flour yield, flour particle size, protein and ash contents, farinograph and rapid visco-analyzer (RVA) parameters, flour colour components, and polyphenol oxydase (PPO) activity. An improved sensory method was proposed for adequately evaluating CFWN quality of common wheat flour based on methodology used in the Japanese quality scoring system for white salted noodles, but with major modifications in the score weight given to each noodle quality parameter. Large differences in CFWN quality were observed among Chinese wheat cultivars. The correlation coefficients (r) between starch paste breakdown (RVA) and noodle viscoelasticity and smoothness were 0.63 and 0.59, respectively, suggesting that in breeding wheat for high CFWN quality, the starch pasting properties are of major importance. Low ash content was significantly correlated (r = – 0.66) with bright white noodle colour.     

Puroindoline基因对春小麦磨粉及馒头、面条品质的影响

以我国和CIMMYT的41份春小麦品种（系）为材料,研究了puroindoline基因型、SKCS硬度指数、出粉率、面粉灰分含量、面粉色泽（L*、a*和b*）、吸水率、总戊聚糖和水溶性戊聚糖含量以及馒头和面条品质之间的关系。结果表明,5份为Pina-D1a/Pinb-D1a类型,28份为PINA蛋白缺失（Pina-D1b/Pinb-D1a）类型,7份为Pina-D1a/Pinb-D1b类型,1份（青春533）为Pina-D1a/Pinb-D1c类型。籽粒硬度与面粉吸水率呈极显著正相关,相关系数为0.80,而与面粉亮度L*呈极显著负相关,相关系数为－0.77。Puroindoline突变型的硬度值、出粉率、吸水率及馒头重量、体积、宽度和总分均显著高于野生型,PINA蛋白缺失类型（Pina-D1b/Pinb-D1a）的籽粒硬度、面粉灰分含量、面粉a*绝对值和水溶型戊聚糖含量均显著高于Pina-D1a/Pinb-D1b类型,而馒头外观分和面条软硬度分值则显著低于后者。Pina-D1a/Pinb-D1a类型的面条L*值、L*－b*值和软硬度分值显著高于PINA蛋白缺失类型,而馒头外观颜色和面条b*值则显著低于后者。综合分析表明,Pina-D1a/Pinb-D1b类型馒头和面条品质略优于Pina-D1a/Pinb-D1a和Pina-D1b/Pinb-D1a。     

中国鲜面条耐煮特性及评价指标

以我国北部和黄淮冬麦区的46份主栽小麦品种和育成品系为材料, 分析了品质性状与煮熟面条冲洗水中总有机物含量(TOM)、干物质蒸煮损失率、面条吸水性和黏性等面条耐煮性指标的关系。结果表明, 小麦品种的磨粉品质、面团流变学特性、淀粉品质及TOM值、蒸煮损失率和黏性等面条耐煮性指标存在较大变异。拉伸面积和最大抗延阻力与TOM值呈显著负相关, 相关系数分别为-0.66 (P<0.01)和-0.56 (P <0.01); 稳定时间、拉伸面积和最大抗延阻力与面条煮6 min和10 min后鲜重的相关系数为-0.55~ -0.63 (P <0.01), 耐揉指数与二者的相关系数分别为0.67 (P<0.01)和0.69 (P<0.01); 糊化温度与面条煮10 min后鲜重呈极显著正相关(r = 0.60, P<0.01), 说明提高小麦面粉的蛋白质含量、面筋强度可以显著改善面条耐煮特性, 蛋白质特性是影响面条耐煮性的主要品质因子, 淀粉糊化参数对面条耐煮性也有一定影响。TOM值与面条煮6 min和10 min后鲜重呈显著正相关, 相关系数分别为0.66 (P<0.01)和0.69 (P<0.01); 面条煮6 min与煮10 min后鲜重也呈高度正相关(r = 0.86, P<0.01)。建议将10 g鲜面条煮10 min后的鲜重≤21.0 g作为优质鲜面条耐煮性的主要评价指标。     

Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread

Fifty-six bread wheat cultivars and advanced lines from major Chinese wheat growing regions and 10 Australian cultivars were grown in Anyang located in Yellow and Huai Valleys and Chengdu located in Yangtze region. The genotypes were examined for their suitability to produce northern style Chinese steamed bread (CSB) and used to investigate the association between wheat quality traits and performance of northern style CSB under manual and mechanized processing conditions. Anyang-sown wheat samples showed better grain quality characteristics and CSB quality than the Chengdu-sown materials. These differences were largely due to adverse climatic conditions prevailing in Chengdu that resulted in the deterioration of flour whiteness, Farinograph stability, and starch quality. Therefore, Chengdu was generally unfavorable for producing good quality wheat. However, significant variability among cultivars was observed in Chengdu, and Batavia, Dollar bird, and Tasman from Australia and Jing 411, Xiaoyan6, and Shaan 229 from China showed very good CSB quality under manual conditions, and Hartog, Batavia, Tasman, and Vulcan from Australia, and Jing 411 and Dongfeng 1from China were identified to confer good CSB quality under mechanized conditions. The wide range of CSB quality variations indicates that genetic improvement of CSB quality is possible in both environments. Protein content, gluten strength, and extensibility were positively associated with loaf volume and steamed bread elasticity. The relationship between gluten strength, extensibility, and appearance and stickiness were highly dependent on processing methods, i.e., negatively using a manual method and positively or slightly negatively using a mechanized process. Therefore, wheat quality requirement for CSB depends on CSB processing conditions. Medium protein content and medium-to-strong gluten strength with good extensibility is desirable for mechanized methods, but weak-to-medium gluten type for manual methods. High flour whiteness and RVA peak viscosity was found desirable for CSB quality regardless of the processing method used. Flour whiteness, falling number, and peak viscosity appeared to be more crucial in determining CSB quality in Chengdu, although protein content and Farinograph stability also contributed to appearance, elasticity, and stickiness. This revised version was published online in July 2006 with corrections to the Cover Date.     

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program.