不同土壤水分对强、弱筋小麦烘焙品质的影响

以强筋小麦济麦20和弱筋小麦宁麦9为材料,在防雨池栽条件下研究了不同土壤水分对强、弱筋小麦烘焙品质的影响。结果表明:随着土壤水分减少,强、弱筋小麦籽粒蛋白质含量显著增加。蛋白质含量、湿面筋含量及沉降值与小麦烘焙品质指标均呈显著相关,可以作为衡量小麦烘焙品质的参考指标。2个供试品种中,强筋小麦(济麦20)烘焙品质受土壤水分影响较大,在土壤相对含水量55%~60%条件下烘焙品质最好;而弱筋小麦(宁麦9)烘焙品质受土壤水分影响不明显。

Effects of Different Soil Water Content on Baking Quality of Strong Gluten and Weak Gluten Wheat

Under rain-sheltered proof culture conditions,two wheat cultivars,Jimai 20(strong gluten wheat)and Ningmai 9(weak gluten wheat),were used to study the effects of different soil water(with relative soil moisture 55%-60%,65%-70% and 75%-80%,respectively)on baking quality.The results showed that under 55%-60% relative soil water content treatment condition,the grain protein content was higher than that under the higher soil water content treatments,for both cultivars.Analysis of the correlations showed that grain protein contents,wet gluten contents and sedimentations were all significantly correlated with the baking quality indices,which indicates that grain protein contents,wet gluten contents and sedimentations could be used for evaluating the baking quality of wheat.Between the two cultivars,for Jimai 20(strong gluten wheat),the baking quality of was more sensitive to the soil water conditions,and was the best under 55%-60% soil water content.Whereas,for Ningmai 9(weak gluten wheat),the baking quality was not significantly affected by soil water content.