【摘要】 20 0 0 / 2 0 0 1年度全国冬小麦 7个试区 79个参试品种 (系 )品质性状测试结果表明 :当前我国冬小麦品种各品质性状的平均水平为蛋白质含量 14 1g/ kg,沉淀值 2 7.1m L ,面粉吸水率 6 0 .8% ,面团形成时间 2 .7m in,面团稳定时间 3.1m in,软化度 117BU ,粉质评价值 4 4。各品质性状在地域表现上都有明显的北高 (优 )南低 (差 )趋势。综合品质性状达到强、中、弱筋小麦品质标准的分别有 3,14和 9个品种 ,其中北部旱地组强筋 1个、中筋 3个 ,北部水地组强筋 1个、中筋 3个 ,黄淮旱地组强筋 1个、中筋 2个、弱筋 1个 ,黄淮北片组中筋 1个 ,黄淮南片组中筋5个、弱筋 1个 ,长江中下游组弱筋 2个 ,长江上游组弱筋 5个。面筋蛋白质质量差是我国冬小麦当前品种品质的主要问题。更多还原

【Abstract】 The quality characteristics of 79 winter wheat varieties(lines),sampled from 7 wheat region experiment areas in China,have been analysised.The results are as followings:protein content 141 g/kg,sedimentation volume 27.1 mL,water absorption 60.8%,development time 2.7 minutes,stability 3.1 minutes,degree of softening 117 BU,valurimeter value 44.The north wheat varieties quality is better than the south’s.There are 3,14 and 9 wheat varieties reach the quality standard of high quality,high gluten strength,middle gluten strength and low gluten strength respectively.The north dry areas have 1 high gluten strength and 3 middle gluten strength and high quality varieties.The north irrigated area have 1 high gluten strength and 3 middle gluten strength high and quality varieties.The dry of Huanghuai areas have 1 high gluten strength,2 middle gluten strength and 1 low gluten strength and high quality varieties.The north of Huanghuai areas have 1 middle gluten strength and high quality variety.The south of Huanghuai areas have 5 middle gluten strength and 1 low gluten strength high quality varieties.The middle and lower reaches of Changjiang River areas have 2 low gluten strength and high quality varieties.The upper reaches of Changjiang River areas have 5 low gluten strength and high quality wheat varieties.The main problem on current wheat varieties quality is the poor gluten protein quality.更多还原