| 山东省近十年来小麦审定品种的品质分析 |
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| 引用本文： | 王新华,刘汉良,郝海燕,潘守柱.山东省近十年来小麦审定品种的品质分析[J].山东农业科学,2012,44(6):20-23. |
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| 作者姓名： | 王新华 刘汉良 郝海燕 潘守柱 |
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| 作者单位： | 1. 山东济宁南阳湖农场,山东济宁,272077
2. 济宁市高新区柳行办事处,山东济宁,272100 |
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| 摘 要： | 通过对山东省近十年来小麦审定品种的品质分析,得出:蛋白质和湿面筋含量较高,47个品种平均蛋白含量为14.01%;湿面筋含量33.2%,但面粉吸水率偏低,只有58.96%,国外优质小麦多在65%左右;面团稳定时间较短,少数品种较高,如山农12、济南17分别达到15.7、15.6 min,高于国外优质小麦(一般在9min以上)。符合强筋小麦标准的有6个,占审定品种的12.8%;符合中筋小麦标准的有3个,占审定品种的6.4%。
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| 关 键 词： | 小麦 审定品种 品质 山东 |
Quality Analysis of Authorized Wheat Varieties in the Past Decade in Shandong Province |
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| WANG Xin-hua
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LIU Han-liang
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HAO Hai-yan
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PAN Shou-zhu.Quality Analysis of Authorized Wheat Varieties in the Past Decade in Shandong Province[J].Shandong Agricultural Sciences,2012,44(6):20-23. |
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| Authors: | WANG Xin-hua LIU Han-liang HAO Hai-yan PAN Shou-zhu |
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| Institution: | 1(1.Nanyang Lake Farm,Jining 272077,China;2.Liuhang Office of High-Tech Zone,Jining 272100,China) |
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| Abstract: | The quality of 47 wheat varieties authorized in the past decade in Shandong Province was analyzed in this paper.The results showed that they had higher content of protein(mean as 14.0%) and wet gluten(mean as 33.2%),while lower water absorption of flour(mean as 58.96%),shorter dough stability time.But there were several varieties,such as Shannong 12 and Jinan 17 had longer dough stability time compared to the foreign good-quality wheat(generally more than 9 minutes),which reached to 15.7 and 15.6 minutes respectively.In conclusion,there were 6 varieties,accounting for 12.8%,met the standards of strong gluten wheat,and 3 varieties,accounting for 6.4% met the standards of medium-gluten wheat. |
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| Keywords: | Wheat Authorized variety Quality Shandong |
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