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新疆冬小麦区试新品种(系)品质分析与评价
引用本文:桑伟,穆培源,韩新年,聂迎彬,徐红军,于芳祥,王亮,庄丽.新疆冬小麦区试新品种(系)品质分析与评价[J].新疆农业科学,2008,45(4).
作者姓名:桑伟  穆培源  韩新年  聂迎彬  徐红军  于芳祥  王亮  庄丽
作者单位:1. 新疆农垦科学院作物所,新疆石河子,832000
2. 石河子大学生命科学院,新疆石河子,832002
基金项目:国家科技支撑计划,兵团科技攻关计划,兵团博士基金 
摘    要:以2005~2006年度新疆冬麦区域试验15个参试小麦品种(系)为材料,采用AACC及国标分析方法对磨粉品质、面粉品质及面团流变学特性进行了检测和分析。结果表明:(1)新疆小麦新品系的品质性状有了明显提高,表现为面粉蛋白质含量、湿面筋含量、沉淀值、稳定时间、延展度高的特点,但存在面粉蛋白质含量、湿面筋含量与面团流变学特性不协调的问题,面团流变学特性需进一步提高。(2)新疆小麦新品系的的灰分含量、沉淀值以及形成时间、稳定时间、软化度、评价值、拉伸面积、最大拉伸阻力等面团流变学特性的变异系数均较高,具有较大的遗传改良潜力,是今后小麦品质改良的重点性状。(3)经综合比较和评价,仅有品种(系)CA02032、00502达到国家强筋小麦品质标准。

关 键 词:冬小麦  新品种  新品系  品质评价

Analysis and Evaluation on the Quality of New Varieties(Lines)from Xinjiang Winter Wheat Regional Trials
SANG Wei,MU Pei-yuan,HAN Xin-nian,NIE Ying-bin,XU Hong-jun,YU Fang-xiang,WANG Liang,ZHUANG Li.Analysis and Evaluation on the Quality of New Varieties(Lines)from Xinjiang Winter Wheat Regional Trials[J].Xinjiang Agricultural Sciences,2008,45(4).
Authors:SANG Wei  MU Pei-yuan  HAN Xin-nian  NIE Ying-bin  XU Hong-jun  YU Fang-xiang  WANG Liang  ZHUANG Li
Abstract:The milling quality,flour quality and dough rheological properties of 15 new varieties(lines) from Xinjiang winter wheat regional trial in 2005-2006 were tested and evaluated with AACC and national standards.The results showed that :(1) the quality traits of flour protein content,wet gluten content,sedimentation value,stability and extensibility have been remarkably promoted in Xinjiang wheat lines,but there was an uncoordination between flour protein content,wet gluten content and rheological properties of dough should be further promoted.(2) The coefficient of variation of ash content,sedimentation value,and development time,stable time,degree of softening,evaluation value,stretching area,max stretching resistance and so on were higher and the key quality trait should be improved in Xinjiang wheat quality.(3) According to national standards GB/T 17320-1998,only two new lines,CA0203 and 200502 came up to the national standard of wheat lines with strong gluten.
Keywords:Xinjiang winter wheat  new varieties  new lines  quality traits evaluation
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