【摘要】 研究证明,小麦的品质特性是品种基因型和环境条件的综合表现,环境生态因子对小麦籽粒蛋白质和烘烤品质有重要影响。对河南省30个小麦品种的籽粒品质和烘烤品质等多项指标的测定结果,其籽粒品质在全国居中上等水平,与世界一些主要产麦国的小麦品质相比,营养品质属于中等,用作烘烤的面团特性的主要指标较差。用4个小麦品种分别在北京、石家庄、郑州、灵宝、虞城和息县种植,其籽粒的球蛋白、醇溶蛋白、面团形成时间、稳定时间、面筋含量等指标都表现出由南向北的有规律变化。用3个小麦品种在全省不同地区54个点种植,相同品种不同地点的籽粒蛋白质含量可以相差12个百分点左右,其差异远远大于品种间。表明在一个省范围内,小麦籽粒品质的地域差异是明显的,为品质区划提供了理论依据。更多还原

【Abstract】 A lot of research results confirm that wheat quality characteristic is a com-prehensive performance and the environmental ecology factors have important effects on the grain protein and baking quality of wheat. Determination on the multinomial indexes of grain quality and baking quality in 30 wheat vareities of Henan province indicated that the grain quality was better than the average in China. Compared with wheat quality of some main wheatgrowing countries , the wheat nutriet quality belonged to midium level, and was poor in the main indexes of the characteristic of dough used as bread. The quality indexes such as grain globulin,prolamin,dough forming time,stable time and gluten content of 4 wheat varieties, grown in Beijing, Shijiazhuang, Zhengzhou,Lingbao,Lucheng and Xixian resp,showed a regular change from south to-ward north. When 3 wheat varieties were grown in 54 sites from different regions of Henan province. The absolute value of grain protein content of same varieties grown in different sites could differ 12% ,with their difference being highly greater than that be-tween varieties,suggesting that the regional difference of wheat grain quality are obvi-ous in range of one province,which can provide theory basis for wheat quality regional-ization.更多还原