| 小麦面筋指数与HMW—GS和面包烘烤品质间的关系研究 |
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| 引用本文： | 牟秋焕,吴科,钱兆国,丛新军.小麦面筋指数与HMW—GS和面包烘烤品质间的关系研究[J].山东农业科学,2009(7):18-22. |
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| 作者姓名： | 牟秋焕 吴科 钱兆国 丛新军 |
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| 作者单位： | 泰安市农业科学研究院,山东,泰安,271000 |
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| 摘 要： | 本试验在分析大量样本的基础上，对供试小麦品种的面筋指数进行了系统探讨，研究了面筋指数与HMW—GS及面包烘烤品质参数的关系，结果表明：不同亚基的等位基因变异位点其所含面筋指数的量大小不一，面筋指数与面包体积和面包评分呈极显著正相关。
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| 关 键 词： | 小麦 面筋指数 HMW—GS 面包烘烤品质 |
Study on Wheat Gluten Index Correlated with HMW-GS and Bread Toasting Quality |
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| MU Qiu-huan,WU Ke,QIAN Zhao-guo,CONG Xin-jun.Study on Wheat Gluten Index Correlated with HMW-GS and Bread Toasting Quality[J].Shandong Agricultural Sciences,2009(7):18-22. |
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| Authors: | MU Qiu-huan WU Ke QIAN Zhao-guo CONG Xin-jun |
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| Institution: | Taian Academy of Agricultural Sciences;Taian 271000;China |
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| Abstract: | In this paper,the gluten index of wheat was discussed systematically and the correlation of bread toasting quality,HMW-GS and the gluten index were studied by analyzing a large number of samples.The main results showed that the gluten index was different with the allelic variation of different subunits.The gluten index showed extremely significantly positive correlation with bread volume and bread score. |
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| Keywords: | HMW-GS |
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