【摘要】 为了了解适宜的面包小麦的品质指标范围,对58个小麦品种(系)的面包烘焙品质与小麦品质性状的相关性进行了分析与研究,将58个品种(系)的面包总评分分为三个梯度与小麦品质性状进行比较,结果表明,面包总评分和面包体积与蛋白质含量、湿面筋含量、沉淀值、吸水率、延伸性呈显著正相关,与抗延阻力相关不显著,面包芯平滑度与蛋白质含量、湿面筋含量、沉淀值、形成时间呈显著正相关;纹理结构与蛋白质含量、湿面筋含量、沉淀值、延伸性呈显著正相关;面包弹柔性与蛋白质含量呈显著正相关,与其它指标相关性不显著。更多还原

【Abstract】 In order to investigate the quality trait range of bread wheat, the correlation between baking quality and wheat quality parameters of 58 wheat cultivars (lines) from China were studied, 3 gradients on bread score of 58 wheat cultivars (lines) were distinguished. In each gradient, baking quality was compared with wheat quality parameters. The result showed that bread score and loaf volume were significantly and positively correlated with protein content, wet gluten content, ZL-sedimentation index, absorption and extensibility, and was not significantly correlated with resistance. Crumb smoothness was significantly and positively correlated with protein content, wet gluten content, ZL-sedimentation index and development time. Crumb texture was significantly and positively correlated with protein content, wet gluten content, ZL-sedimentation index and extensibility. Crumb elasticity was significantly correlated with protein content, and was not significantly correlated with other quality parameters.更多还原