【摘要】 以主要来自我国小麦主产区———黄淮麦区的114个品种为材料,对19个小麦品质性状与馒头品质之间的关系进行了分析。结果表明,要提高馒头的总分,必须协调好馒头体积、比容与外观、结构、弹韧性间的矛盾,并注重外观、结构、弹韧性以及粘性的改良。19个品质性状中17个与不同馒头指标相关显著。高蛋白质含量有利于增加馒头的体积和比容,但不利于馒头优良外观、结构和弹韧性的形成,最终明显降低馒头的总分;稳定时间长、延展性好的强筋面团加工馒头的结构、弹韧性和外观差,不适合制作优质手工馒头,但对总分影响不显著;膨胀势和RVA粘度参数高可以显著改善馒头的外观、结构和弹韧性,进而显著提高馒头的总分。回归和通径分析的结果与相关分析的趋势是一致的,进一步明确了影响馒头指标的主要小麦品质性状及其对馒头指标的直接和间接效应。提出了优质馒头的小麦品质指标的理想取值和参考取值范围以及定性指标。更多还原

【Abstract】 One hundred and fourteen Chinese varieties and advanced lines planted mainly in Huang-huai wheat area were used to investigate the association between wheat quality and northern style hand-made steamed bread quality.The main results were as follows: In order to improve the score of steamed bread, the paradox of volume, specific volume and appearance, structure, elasticity must be resolved, and attention should be paid to the improvement of steamed bread appearance, color, structure, elasticity and stickiness. Among 19 wheat quality traits, except for Amylopetin content and breakdown, 17 traits were significantly associated with different steamed bread traits. High protein content was benefit to improvement of steamed bread volume and specific volume, but not good for the development of steamed bread appearance, structure, elasticity and color, and reduced significantly the total score of steamed bread. Strength flour led to bad steamed bread appearance, structure and elasticity, but has little effect on steamed bread score;High swelling power and RVA viscosity parameters improve steamed bread appearance, structure and elasticity significantly, and finallg they could improve the total score of steamed bread. The results of step multiple regression and path coefficient analysis was same to the tendency of simple correlation analysis, and furthermore they indicated the influence, direct effect and indirect effect between wheat quality and steamed bread quality. We put forward the ideal values, referenced ranges and qualitative description for making high-quality hand-made steamed bread.更多还原