【摘要】 小麦品质是一个以加工制品衡量的复合性状。小麦蛋白质的含量和组成是小麦子粒品质性状中最为重要的因素,其中麦谷蛋白/醇溶蛋白的比例及高分子量谷蛋白亚基决定了面团的流变学特性和烘烤品质。子粒中淀粉的品质尤其直/支链淀粉的含量和比例影响到面团的性质和小麦制品尤其是蒸煮制品的品质。淀粉中的酶类和脂类对小麦品质也有影响。小麦子粒的品质表现是基因型与生态环境相互作用的结果。温度、降水和光照等生态条件均可影响小麦的品质性状。更多还原

【Abstract】 Wheat quality is a compound characters evaluated by the quality of wheat products.Among all quality characters,the quality and quantity of protein are very important factors.The proportion of glutenin and gliadin and HWM-GS are closely related to dough properties and baking quality.Starch quality of wheat,especially the content and proportion of amylase and amylopectin influence the dough quality and quality of braising and steaming food.In addition,the micro lipoid and enzymes influence the flour quality too.The quality of wheat was determined by interaction of genotype and environmental factors.Ecological conditions,including temperature,rainfall and illumination,etc.,influence quality characters of wheat.更多还原