小麦品种（系）主要品质性状与面条和馒头品质研究.pdfVIP

Abstract 20 wheat varieties (lines) planted in six ecoligical pionts were selected as material in order to study the variance and correlationship between quality traits.We mixed the samples of the six ecological points according to varieties to make steamed bread and noddle, measure the traits and study the correlationship with other quality traits.The results showed that: 1.In regard to the six ecoligical pionts,thousand-grain weight ranged from 41.5g to 45.3g,the average of TGW was 43.9g,Wu Pu point showed to be the highest as the Fu Nan point showed to be the lowest.The average of protein content was 13.7%,ranging from 13.1% to 14.5% ,Guo Yang point showed to be the highest as Xin Maqiao point showed to be the lowest.Wet gluten content ranged from 28.5% to 31.8%,the average was 29.5%,Guo Yang point showed to be the highest as Fu Nan point showed to be the lowest. Sedimentation value ranged from 42.6ml to 53.7ml,Guo Yang point showed to be the highest as the Su Zhou point showed to be the lowest.Starch concent ranged from 65.8% to 66.8%,the average content was 66.5%,the starch content of six ecological points showed minor difference.The average of bibulous rate was 62.9%,ranging from 61.9% to 63.8%,Su Zhou point showed to be the highest,Fu Yang point showed to be the lowest.Satability time ranged from 6.9min to 11.8min,the average was 8.9min,the highest and lowest number was Xin Maqiao point and Guo Yang point separately.The average of peak viscosity was 2753.9cp,ranging from 2090.4cp to 3175.7cp,Xin Maqiao point showed to be the highest,Guo Yang point showed to be the lowest.Gelatiniation temperature ranged from 72.1℃to 76.6 ℃,the average was 73.98℃,the highest and the lowest was Xin Maqiao point and