【作者】 张影全； 魏益民； 张波； 关二旗； 赵宗武； 杨春玲；

【Author】 Yingquan Zhang;Yimin Wei;Bo Zhang;Erqi Guan;Zongwu Zhao;Chunling Yang;Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture;College of Food Science and Technology,Henan University of Technology/Henan Food Crop Collaborative Innovation Center;Xinxiang Academy of Agricultural Sciences;Anyang Academy of Agricultural Sciences;

【机构】 中国农业科学院农产品加工研究所/农业部农产品加工综合重点实验室； 河南工业大学粮油食品学院； 新乡市农业科学院； 安阳市农业科学院；

【摘要】 本研究旨在明确2008-2013年豫北地区大田小麦品种构成及籽粒质量现状。以2008-2013年豫北地区486份大田小麦样品为材料,统计小麦品种构成,分析大田小麦品种籽粒质量现状。结果显示,2008-2013年豫北地区大田种植的小麦品种数量先减少后增加,2013年甚至比2008年品种数还有所增加。大田小麦品种数经历了短暂的减少后,品种多、杂现象又再次出现。2008-2013年豫北地区大田小麦样品籽粒千粒重平均为41.87±4.21g,容重平均为804.64±20.08g/L,籽粒硬度平均为57.57±8.55%。籽粒蛋白质含量平均为13.92±1.31%。湿面筋含量平均为28.15±3.50%,沉降指数平均为28.18±7.85mL,面团稳定时间平均为8.73±10.12min,弱化度平均为57.10±36.32BU,粉质质量指数平均为97.03±100.73mm。2008年-2013年豫北地区大田小麦样品中有2.88%达到《优质小麦强筋小麦》二等标准,分别以容重、蛋白质含量、湿面筋含量和稳定时间单各指标作为判断依据,达到二等标准要求的比例分别为94.44%、47.33%、12.14%、38.27%。豫北地区大田小麦样品千粒重、容重年际间变化较小,2010年千粒重、容重最高。2013年大田小麦样品蛋白质质量较前几年均有所提高,其中籽粒蛋白质含量为近5年最高值,平均为15.03±0.94%。综合以上分析可知,豫北地区大田小麦容重、面团稳定时间较高,籽粒蛋白质含量、湿面筋含量偏低:沉降指数、面团形成时间、弱化度、粉质质量指数年际间变化较大。豫北地区适宜中筋和强筋小麦生产。更多还原

【Abstract】 This investigation was carried out to study the variety composition and quality properties of wheat from north of Henan Province by a follow-up survey and sampling analysis at the fixed locations,and to provide a theoretical basis for wheat breeding and novel product development of food industry.A total of 486 wheat samples were collected from farmlands in the north of Henan Province from 2008 to 2013.The variety composition,wheat kernel quality and quality types were analyzed.The results showed that the number of wheat varieties was increase after reduce from 2008 to 2013.The number of main varieties in production was too much(including 91 wheat varieties).The thousand kernel weight with an average was 41.87 ±4.21 g,The bulk weight with an average was 804.64 ±20.08 g/L,The kernel hardness with an average was 57.57±8.55%,The protein content with an average was 13.92 ±1.31%,The wet gluten content with an average was 28.15 ±3.50%,The Zeleny sedimentation value with an average was 28.18 ±7.8 5mL,The stability of dough with an average was 8.73 ± 10.12 min,The softening degree with an average was 57.10 ±36.32 BU,The farinograms quality number with an average was 97.03 ± 100.73 mm.To the < High quality wheat Strong gluten wheat(GB/T 17892-1999) > as the judgment,second-class quality wheat proportion is only 2.88%.To the bulk weight,protein content,wet gluten content,stability of dough as the judgment respectively,second-class quality wheat proportion was 94.44%,47.33%,12.14%,38.27%respectively.The thousand kernel weight and bulk weight had small changes between different years.In2012,the thousand kernel weight and bulk weight were highest.In 2013,the protein content of kernel wheat was the highest from 2008 to 2013,the average was 15.03 ± 0.94%.It was concluded that wheat quality from North of Henan Province was high in protein content and stability of dough,lower in kernel protein content and wet gluten content,its gluten was medium-strong.The Zeleny sedimentation value,softening degree,farinograms quality number had bigger change between years,it is promising to grow mediumstrong-gluten or strong-gluten wheat in north of Henan Province.更多还原