旱地小麦新品种小冰麦143品质特性研究

为了了解旱地小麦新品种小冰麦143的品质特性，采用国际(ICC)、国家(GB)标准分析方法，将小冰走143的部分品质性状(蛋白质品质、面团流变学特性、淀粉特性、蛋白质电泳特性)及其食品(面包、面条、馒头)的加工品质与晋走47和长武134进行了对比与分析。结果表明，小冰麦143的籽粒品质优于长武134和晋走47；蛋白质品质、面团漉变学特性与长武134、晋麦47相近；馒头加工品质优于这两个品种；面包加工品质与这两个品种也相近；加工面条韧性差，干物质失落率比长武134和晋麦47高，面条加工品质较差。参照国家有关标准综合评价，小冰走143是一个具有良好食品加工特性的面包、馒头兼用型小麦新品种。

Quality Characters of New Bred Dry-Land Wheat Variety Xiaobingmai 143

In order to study the quality characters of new bred dry-land wheat variety Xiaobingmai 143, the quality characters (protein quality, dough rheology, starch viscosity and protein electrophoresis) and food processing and utilization quality (bread, noodle, steamed bread) of the new bred wheat variety were investigated with the international and Chinese national standard, comparing with the varieties of Jinmai 47 and Changwu 134. The results showed that Xiaobingmai 143 was better in the kernel quality than Jinmai 47 and Changwu 134; It was similar in the protein quality and dough rheology to Jinmai 47 and Changwu 134, and was better in the steamed bread making quality, but poorer in noodle strength and noodle making quality than the two varieties of Jinmai 47 and Changwu 134. Its dry matter cooking loss was higher than Jinmai 47 and Changwu 134. In terms of bread making quality, three varieties have no significant difference. In conclusion, new bred wheat variety Xiaobingmai 143 was suitable for making bread and steamed bread.