江苏省小麦品质现状及品质改良研究

分析测定了当前江苏省大面积推广和新选育的１８个小麦品种（品系）的理化性质和面团流变学特性。各性状的平均值为：容重７８６．７ｇ／Ｌ，出粉率６８．６％，蛋白质含量１２．７％，湿面筋含量３２．７％，沉淀值３６．０ｍｌ，面团吸水率６０．６％，形成时间２．７ｍｉｎ，稳定时间４．２ｍｉｎ，软化度１０５．３Ｂ．Ｕ．，评价值４５．４。总地看来，江苏省小麦品种（品系）的容重和出粉率稍高，蛋白质、面筋含量和沉淀值中等

Research on Status of Quality and Its Improvement of Wheat Varieties in Jiangsu Province

The quality characters of 18 wheat varieties (lines)in Jiangsu province were evaluated in 1999. The results showed that the mean of grain test weight was 786.7 g/L, flour yield, protein content, wet gluten, sedimentation value, water absorption, development time, stability time, softening and valorimeter value were 68.6%, 12.7%, 32.7%, 36.0 ml, 60.6%, 2.7 min, 4.2 min, 105.3 B.U., and 45.4, respectively. On the whole, the grain test weight and flour yield of 18 wheat varieties(lines) were much higher, and their protein content, wet gluten content andsedimentation value were medium. However, their flour quality was not up to theindex of high strength type, because of shorter development and stability time.Most of them were only suitable for making noodles, steamed bread and dumpling wrapper. Ningmai 9 was suitable for making biscuit and cake. The problems of breeding, cultivation, regional planting and industrial exploitation for special wheat varieties were also discussed in the paper.