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(抗旱丰产春小麦陇春27号配粉特性研究 袁俊秀1虎梦霞1，张俊儒1，马小乐2，王世红1，杨文雄1* （1.甘肃省农业科学院小麦研究所 兰州 730070；2. 甘肃农业大学农学院 兰州 730070） 摘要：配粉是不同品质小麦优势互补和充分利用的重要技术，国内外制粉工业对配麦配粉十分重视，对小麦品种的搭配品质已作了许多研究。春小麦陇春27号为抗旱丰产旱地小麦新品种，但因其筋力较弱影响加工品质。本研究应用陇春27号与强筋小麦甘春20号以不同比例配粉，测定其干/湿面筋含量、面团流变学特性和粉质参数。结果表明，随着陇春27号添加比例下降，干/湿面筋含量、面团弹性（P值）、延展性（L值）、变形功（W值）、形成时间、稳定时间及吸水率都有不同程度的提高。当陇春27号中搭配60%以上的甘春20号时，混配粉的品质性状达到中筋小麦标准；陇春27号中搭配80%以上的甘春20号时，混配粉的品质性状达到优质中强筋小麦标准。 关键词：春小麦，陇春27号，配粉，品质性状 Blending performances of spring wheat variety Longchun 27 YUAN Jun-xiu1, Hu Meng-xia1, Zhang Jun-ru1, Ma Xiao-le2, Wang Shi-hong1, Yang Wen-xiong1* (1.Wheat Institute, Gansu Academy of Agricultural Sciences,Lanzhou, 730070,China； 2. College of Agronomy，Gansu Agricultural University，Lanzhou 730070，China) Abstract：Blending is an important technology bring about complementary and fully utilization between different wheat varieties. A large number of researches had been carried out for wheat blending performances at home and abroad. Longchun 27 is a new spring wheat variety with drought resistance and high yield, but weak gluten influenced it processing quality. In this study, Longchun 27 was used to blenged with strong gluten wheat Ganchun 20 at different proportions, and their blending performances, including dry and wet gluten content，dough rheological properties and farinograph were determined. The results showed, as the propotions of Longchun 27 declined in blended flour, the dry and wet gluten content，tenacity(P)，extensibility(L)，strength (W)，development time, stability time and water absorption increased in varying degrees. Blending performances were up to Medium gluten and strong gluten wheat standards when propotion of Longchun 27 and Ganchun20 were 40:60 and 20:80, respectively. Key words: spring wheat; Longchun 27; blending flour; quality traits Zhongyouchunblended withhun 20 is blendedwith 随着人们生活水平提高和食品需求多样化，对小麦面粉品质有更高要求，而单一小麦品种无法生产面制食品所需专用粉[1]，配粉成为制