【摘要】 为了挖掘面粉白度高、品质优的小麦种质,对1 248份小麦种质资源进行了面粉白度测定,并对面粉白度值超过80的小麦种质的籽粒硬度、淀粉RVA糊化特性以及面团揉混特性等有关品质性状进行了分析。筛选出面粉白度值≥80的小麦种质195个,其籽粒硬度指数分布范围为15～77;淀粉RVA糊化特性参数峰值黏度范围为1 030～3 407cP,稀懈值范围为629～1 522cP,回生值范围为5～1 546cP,糊化温度范围为65.3～88.2℃,最终黏度范围为755～3 870cP;面团形成时间范围为1.3～4.2min,衰落角范围为3～35度,沉降值范围为21～58.7mL。研究结果还表明,面粉中类胡萝卜素含量低,则面粉白度就高,仅靠延长面粉储存时间不会大幅度提高面粉白度。筛选出的14个高白度优异小麦种质可用于培育中强筋面粉高白度小麦新品种。更多还原

【Abstract】 In order to find out wheat germplasm with high flour whiteness and good quality,the flour whiteness of 1248 wheat varieties or lines was investigated,and the grain and flour qualities such as grain hardness index,starch RVA(rapid viscosity analyzer) gelatinization characteristics,and dough mixing property of wheat germplasm with flour whiteness value over 80 were analyzed.One hundred and ninety five wheat varieties or lines with flour whiteness value over 80 were selected,and their grain hardness index ranged in 15～77.Starch RVA gelatinization characteristics such as peak viscosity,breakdown,revive value,gelatinization temperature and final viscosity of those materials were determined and ranged in 1030～3407 cP,629～1522 cP,5～1546 cP,65.3～88.2 ℃,and 755～3 870 cP,respectively.The dough development time,declination angle and sedimentation value of those materials ranges ranged in 1.3～4.2 min,3～35 degree,and 21～58.7 mL,respectively;The study also showed that the flour whiteness becomes higher when the carotenoid content in wheat flour is less,and the flour whiteness can not be raised only by lengthening the storage time of flour.The results showed that the wheat germplasm selected is of great significance in breeding high-flour-whiteness and medium-strong gluten wheat variety to meet people’s dietary preference and health security.更多还原