【摘要】 以我国黄淮麦区的 114个小麦品种 (系 )为材料 ,探讨了高分子量麦谷蛋白亚基与手工馒头加工品质的关系 ,分析了供试材料中占比例较大的 8种亚基和 9种亚基组合对馒头品质的影响。结果表明 ,N和 2 +12亚基对各品质指标的作用均好或较好 ,没有明显缺点 ,是适合制作优质手工馒头的亚基 ;1、7+8和 5 +10亚基对馒头黏性的作用较差 ,7+9亚基对色泽和 14 +15亚基对馒头外观和结构的作用均较差 ,这些亚基均只对 1、2个馒头品质指标有不利影响 ;而 4 +12亚基对馒头体积、重量、黏性等均有不利影响 ,不是制作优质手工馒头的适宜亚基。在不同亚基组合中 ,(1,7+8,2 +12 )和(N ,7+8,2 +12 )适于制作优质手工馒头 ;(1,7+8,4 +12 )、(1,7+8,5 +10 )、(1,7+9,2 +12 )、(N ,7+9,2 +12 )和 (1,14 +15 ,2 +12 )均在馒头品质指标上存在一方面的缺点 ;(1,7+9,5 +10 )和 (N ,14 +15 ,2 +12 )不适宜制作优质手工馒头。更多还原

【Abstract】 There are some reports related to the relationship between HMW-GS and making quality of northern style hand-made steamed bread which mainly focus on subunits 5+10 and 2+12,and one or two parameter(s) of making quality.The objective of this paper was to study systemically the HMW-GS effects on making quality of steamed bread.One hundred and fourteen Chinese cultivars and advanced lines planted mainly in Huang-huai wheat area were employed.Eight subunits and nine subunit combinations accounting for larger proportions of employed materials were analyzed (Table 1 and Table 2).The results showed that N and 2+12 confer good processing quality of hand-made steamed bread and no evident defects; 1, 7+8 and 5+10 bring an inferior stickiness, 7+9 makes the color inferior, and 14+15 makes the appearance and structure inferior, all of them have negative influences on one or two quality traits of steamed bread; 4+12 has negative effects on volume, weight and stickiness of steamed bread, so it isn’t fit for making high-quality of steamed bread (Table 3). For different subunit combinations, (1, 7+8, 2+12) and (N, 7+8, 2+12) are suitable for making high-quality of hand-made steamed bread; (1, 7+8, 4+12), (1, 7+8, 5+10), (1, 7+9, 2+12), (N, 7+9, 2+12) and (1, 14+15, 2+12) have negative influences on one aspect of traits; and (1, 7+9, 5+10) and (N, 14+15, 2+12) are not suitable for making high-quality of hand-made steamed bread (Table 4).更多还原