山东省小麦品种品质演变的研究

研究了山东省自20世纪60年代至今(不同年代)36份小麦主栽品种。结果表明,山东省小麦品种的淀粉糊化特性自60年代至今有逐渐上升趋势,峰值粘度以90年代的最高,粘度参数总体优于美国品种;降落值却低于美国品种;淀粉糊化参数变异系数与美国品种接近。不同年代小麦品种的蛋白质含量呈现下降趋势。从沉降值、湿面筋含量、面团稳定时间与形成时间分析以70年代、80年代的小麦品种较好,但与美国品种相比有很大差距。小麦的籽粒硬度指数自60年代至90年代呈下降趋势,现代品种则显著回升,达到历年代平均值最高点57 56。千粒重自60年代至今呈逐年上升趋势,平均值为47 4g,高于美国品种;出粉率为70 47%,比美国小麦品种低2个百分点;面粉白度平均值为77 67,比美国小麦品种平均值高3 41。

Wheat quality evolvement of Shandong Province and comparison with American wheat cultivars

Processing quality was studied using 36 wheat cultivars of Shandong province from 1960's to present. Increasing trend in pasting properties was observed since 60's. Peak viscosity was highest in 90's. In a whole, pasting properties of wheat cultivars of Shandong province are better than that of American wheat cultivars. However, falling number is less than that of American wheat cultivars. The coefficient of variation in pasting properties parameters is closed to that of American wheat cultivars. The decreasing trend can be found in the protein content. According to sedimentation value, wet gluten, stability time and development time, we can draw an crude conclusion that 70's and 80's wheat has better processing quality than wheats of other decades. The processing quality of wheat cultivars in Shandong province have a significant distinction compared with American wheats. Since 60's to 90's, the index of hardness has a decreasing trend, but there is a marked increasing in modern wheat cultivars. The index is 57.6, which reached the highest point in all decades. There is a clear increase in weigh of kilo kernel since 60's to modern times. The average value is 47.4 gram, which is obviously higher than that of American wheat. The ratio of flour of wheat cultivars in Shandong province is 70.47 percents, which is 2 percents lower than that of American wheat cultivars. The average of whiteness of wheat cultivars in Shandong province is 77.67, which is 3.42 higher than that of American wheat cultivars.