冀南地区小麦籽粒品质现状及利用潜力分析

为了明确冀南地区大田小麦籽粒质量现状及食品加工利用潜力，本研究以2013-2016年冀南地区10个小麦主产县抽取的360份农户大田小麦籽粒样品为试验材料，参照国家标准，分析了小麦籽粒质量性状。结果表明， 2013-2016年冀南地区大田小麦籽粒容重平均值为817±20 g·L^-1，籽粒蛋白含量平均值为14.4%±1.0%，籽粒湿面筋含量平均值为29.3%±2.5%，稳定时间平均值为7.0±9.4 min。冀南地区大田小麦整体水平达到中强筋小麦水平。除气候、栽培条件以外，小麦品种年际变化是造成该区域小麦籽粒质量变化的主要原因。湿面筋含量较低、稳定时间较短是冀南地区大田强筋小麦优质率较低的主要因素。冀南地区大田小麦可以较好地满足传统中式食品（面条、馒头、饺子）的生产需求。

Study on Kernel Quality Property and Processing Potency of Wheat in the South of Hebei Province

This investigation was carried out to clarify the quality property and potential processibility of wheat from Southern Hebei province, which will provide theoretical basis for wheat breeding and novel product development. A total of 360 wheat samples planted in Southern Hebei province from 2013 to 2016 were collected for wheat kernel property analysis. The results showed that the average values of test weight, kernel protein content, wet gluten content and stability was 817±20 g·L^-1, 14.4%±1.0%, 29.3%±2.5% and 7.0±9.4 min, respectively. Most of the tested wheat samples from Southern Hebei showed medium or strong gluten strength. The low wet gluten content and stability were the main factors limiting the wheat quality of Southern Hebei province. In addition to climate and cultivation conditions, the annual fluctuation of wheat grain quality in Southern Hebei was mainly caused by variety changes.Generally,the wheat from Southern Hebei could meet the requirements for the production of traditional Chinese flour foods, such as noodle, steamed bread and dumpling.