北方冬麦区新育成优质品种的面包和馒头品质性状

本研究旨在了解近年北方冬麦区育成优质小麦品种的品质状况,为优质小麦新品种选育和推广提供重要信息。2013—2014和2014—2015年度将52份国内及6份国外代表性优质品种种植于河北高邑和山东济宁,测定粉质仪和拉伸仪参数及面包和馒头品质性状,并分析蛋白质组分含量对面团流变学特性及面包和馒头成品品质的影响。结果表明,大部分参试品种的粉质仪稳定时间在7 min以上,品种间面筋强度、面包和馒头成品品质均存在显著差异。CA0493、师栾02-1、12品404、新麦26和Karl 5个品种面包品质好,其中师栾02-1和Karl的馒头品质也较好,可以作为兼用型品种在品质育种中应用。拉伸仪品质特性是反映强筋品种面包品质的重要指标,建议在进行面包品质改良时,重视拉伸特性。不溶性谷蛋白聚合体含量与面筋强度和面包品质呈显著正相关,可作为品质育种的选种指标。

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

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).