山东省小麦品种品质状况分析

根据1998～2003年间山东省小麦高肥区试品系和审定品种的试验结果,分析了山东小麦品种品质性状特点。结果表明:37个完成两年区试的参试品系平均籽粒蛋白质含量14 6%,湿面筋32 9%,吸水率57 3%,面团稳定时间4 5min;15个审定品种的平均籽粒蛋白质含量为15%,湿面筋33 4%,沉降值为34 3ml,吸水率58 0%,面团稳定时间6 9min;区试品系和审定品种产量分别较对照品种平均增产3 0%和3 74%,其中7个强筋小麦审定品种产量平均较对照增产2 6%,其他审定品种增产4 7%。优质小麦品种产量由过去的显著减产变为平均增产是山东小麦品种品质改良的重要突破;面粉吸水率偏低、面团稳定时间较短是今后小麦品种品质改良中值得注意的问题。

Analysis on quality status of wheat cultivars in Shandong Province

Wheat quality traits were analyzed according to yield performance of wheat lines and registered varieties in regional trials between 1998-2003 in Shandong province. The results indicated that, average grain protein content, wet dough content, water absorption rate and dough stable time of 37 lines in 2 years trials was 14.6%, 32.9%, 57.3% and 4.5min respectively; For the 15 registered varieties, the average grain protein content, wet dough content, water absorption rate, sedimentation and dough stable time of was 15%, 33.4%, 58.0%, 34.3 lm and 6.9min respectively. The yield of wheat lines and registered varieties increased 3.0% and 3.74% than CK, average yield of 7 registered cultivers with high dough strength was 2.6% higher than CK, average yield of other registered varieties was 4.7% higher. It is a breakthrough in high quality wheat improvement that the yield of high quality wheat varieties became significantly increased compared with significantly decreased in the past. However, there are also some problems to be notified for further wheat quality improvement that flour water absorption rate is relative lower, dough stable time relatively shorter.