HMW-GS与北方手工馒头加工品质关系的研究

以我国黄淮麦区的114个小麦品种（系）为材料，探讨了高分子量麦谷蛋白亚基与手工馒头加工品质的关系，分析了供试材料中占比例较大的8种亚基和9种亚基组合对馒头品质的影响。结果表明，N、2+12亚基对各品质指标的作用均好或较好，没有明显缺点，是适合制作优质手工馒头的亚基；1、7+8和5+10亚基对馒头黏性的作用较差，7+9亚

Relationship between HMW-GS and Making Quality of Northern Style Hand-made Steamed Bread

There are some reports related to the relationship between HMW-GS and making quality of northern style hand-made steamed bread which mainly focus on subunits 5 10 and 2 12,and one or two parameter(s) of making quality.The objective of this paper was to study systemically the HMW-GS effects on making quality of steamed bread.One hundred and fourteen Chinese cultivars and advanced lines planted mainly in Huang-huai wheat area were employed.Eight subunits and nine subunit combinations accounting for larger proportions of employed materials were analyzed (Table 1 and Table 2).The results showed that N and 2 12 confer good processing quality of hand-made steamed bread and no evident defects; 1, 7 8 and 5 10 bring an inferior stickiness, 7 9 makes the color inferior, and 14 15 makes the appearance and structure inferior, all of them have negative influences on one or two quality traits of steamed bread; 4 12 has negative effects on volume, weight and stickiness of steamed bread, so it isn't fit for making high-quality of steamed bread (Table 3). For different subunit combinations, (1, 7 8, 2 12) and (N, 7 8, 2 12) are suitable for making high-quality of hand-made steamed bread; (1, 7 8, 4 12), (1, 7 8, 5 10), (1, 7 9, 2 12), (N, 7 9, 2 12) and (1, 14 15, 2 12) have negative influences on one aspect of traits; and (1, 7 9, 5 10) and (N, 14 15, 2 12) are not suitable for making high-quality of hand-made steamed bread (Table 4).