[1]刘建军, 何中虎, 姜善涛, 朱连先, 吴祥云, 赵振东. 目前推广小麦品种面粉白度概况及其相关因素的研究. 山东农业科学, 2002(2): 10-12.Liu J J, He Z H, Jiang S T, Zhu L X, Wu X Y, Zhao Z D. Study on flour whiteness and its correlated factors of wheat commercial varieties. Shandong Agricultural Sciences, 2002(2): 10-12. (in Chinese)[2]He Z H. Wheat production and quality requirements in China. Review of China Agricultural Science and Technology, 2000, 2(3): 62-68.[3]林作楫, 王美芳, 吴政卿. 小麦不同蛋白质性状指标与食品加工关系—流变学特性指标. 粮食加工, 2009, 34(6): 16-19.Lin Z J, Wang M F, Wu Z Q. Indicators of different traits of wheat proteins and food-processing relationship--rheology characteristic target. Grain Processing, 2009, 34(6): 16-19. (in Chinese)[4]尹应哲, 蒋文录, 王广瑞. 优质面包专用粉品质分析研究报告. 中国粮油学报, 1990, 5(1): 9-12.Yin Y Z, Jiang W L, Wang G R. Analysis and research report of bread special flour with high quality. Journal of the Chinese Cereals and Oils Association, 1990, 5(1): 9-12. (in Chinese)[5]杨 金, 张 艳, 何中虎, 阎 俊, 王德森, 刘建军, 王美芳. 小麦品质性状与面包和面条品质关系分析. 作物学报, 2004, 30(8): 739-744.Yang J, Zhang Y, He Z H, Yan J, Wang D S, Liu J J, Wang M F. Association between wheat quality traits and performance of pan bread and dry white Chinese noodle. Acta Agronomica Sinica, 2004, 30(8): 739-744. (in Chinese)[6]Wrigley C W, Bietz J A.Wheat: chemistry and technology. USA: American Association of Cereal Chemists, 1988: 159-275.[7]李昌文, 刘延奇, 王章存. 小麦品质与面包品质关系研究进展. 粮食与饲料工业, 2008(3): 4-5.Li C W, Liu Y Q, Wang Z C. Advances in relationship of wheat and bread quality. Cereal and Feed Industry, 2008(3): 4-5. (in Chinese)[8]马冬云, 朱云集, 郭天财, 王晨阳. 河南省目前推广小麦品种烘焙品质与其他品质性状关系的研究. 郑州工程学院学报, 2002, 23(4): 45-49.Ma D Y, Zhu Y J, Guo T C, Wang C Y. Study on the relationship between breadbaking quality and other qualities of popularized Henan wheat. Journal of Zhengzhou Institute of Technology, 2002, 23(4): 45-49. (in Chinese)[9]王格格, 张国权, 欧阳韶晖, 王新中. 优质小麦品种对栽培环境的品质适应性分析. 麦类作物学报, 2006, 26(2): 77-81.Wang G G, Zhang G Q, Ouyang S H, Wang X Z. Quality adaptability of high-quality wheat cultivars to planting environment. Journal of Triticeae Crops, 2006, 26(2): 77-81. (in Chinese)[10]Bergman C J, Gualbrto D G, Campbell K G, Sorrells M E, Finney P L. Genotype and environment effects on wheat quality traits in a population derived from a soft by hard cross. Creal Chemistry, 1998, 75: 729-737.[11]唐建卫, 刘建军, 张平平, 张 艳, 肖永贵, 曲延英, 张 勇, 何中虎. 贮藏蛋白组分对小麦面团流变学特性和食品加工品质的影响. 中国农业科学, 2008, 41(10): 2937-2946.Tang J W, Liu J J, Zhang P P, Zhang Y, Xiao Y G, Qu Y Y, Zhang Y, He Z H. Effects of gluten protein fractions on dough property and products quality in common wheat. Scientia Agricultura Sinica, 2008, 41(10): 2937-2946. (in Chinese)[12]胡学旭, 周桂英, 吴丽娜, 陆 伟, 武 力, 李静梅, 王 爽, 宋敬可, 杨秀兰, 王步军. 中国主产区小麦在品质区域间的差异. 作物学报, 2009, 35(6): 1167-1172.Hu X X, Zhou G Y, Wu L N, Lu W, Wu L, Li J M, Wang S, Song J K, Yang X L, Wang B J. Variation of wheat quality in main wheat-producing regions in China. Acta Agronomica Sinica, 2009, 35(6): 1167-1172. (in Chinese)[13]赵俊晔, 于振文. 我国小麦生产现状与发展小麦生产能力的思考. 农业现代化研究, 2005, 26(5): 344-348.Zhao J Y, Yu Z W. Production status and development of productive capacity of wheat in China. Research of Agricultural Modernization, 2005, 26(5): 344-348. (in Chinese)[14]赵 新, 王步军. 小麦蛋白质和淀粉性状与面包品质关系研究进展. 中国农学通报, 2008, 12(24): 124-127.Zhao X, Wang B J. Advances in relationship of bread quality and characteristics of protein and starch of wheat. Chinese Agricultural Science Bulletin, 2008, 12(24): 124-127. (in Chinese)[15]刘艳玲. 小麦面筋指数及其它品质指标对面包烘焙的影响. 山东:山东农业大学, 2004.Liu Y L. Study on wheat gluten index and the effect of main quality parameters to bread making. Shandong: Shandong Agricultural University, 2004. (in Chinese)[16]范自营. 2008年河南小麦质量研究. 河南工业大学学报: 自然科学版, 2009, 30(6): 24-28.Fan Z Y. Study on 2008 wheat quality status in Henan province. Journal of Henan University of Technology: Natural Science Edition, 2009, 30(6): 24-28. (in Chinese)[17]Dong H, Sears R G, Cox T S. Relationships between protein composition and mixograph and loaf characteristics in wheat. Creal Chemistry, 1992, 69(2): 132-136.[18]张国权, 王格格, 欧阳韶晖, 罗勤贵, 魏益民, 王新中. 陕西关中小麦品种品质性状与面包体积的通径分析. 安徽农业科学, 2006, 34(18): 4809-4811.Zhang G Q, Wang G G. Ouyang S H. Luo Q G, Wei Y M, Wang X Z. Path coefficient analysis of bread volume and quality property of wheat variety. Journal of Anhui Agricultural Sciences, 2006, 34(18): 4809-4811. (in Chinese)[19]魏益民, 康立宁, 欧阳韶辉, 张国权. 小麦品种蛋白质品质性状稳定性研究. 西北植物学报, 2002, 22(1): 90-96.Wei Y M, Kang L N, Ouyang S H, Zhang G Q. Study on the protein quality property stability of winter wheat variety. Acta Botanica Boreali-Occidentalia Sinica, 2002, 22(1): 90-96. (in Chinese)[20]蔚 然. 面团流变学特性品质分析方法比较与研究.中国粮油学报, 1998, 13(3): 10-12.Wei R. Acomparitive study on rheological analysers for dough. Journal of the Chinese Cereals and Oils Association, 1998, 13(3): 10-12.(in Chinese)[21]刘艳玲, 田纪春, 韩祥铭, 邓志英. 面团流变学特性分析方法比较及与烘烤品质的通径分析. 中国农业科学, 2005, 38(1): 45-51. Liu Y L, Tian J C, Han X M, Deng Z Y. Comparison of different dough rheological measurement and the path coefficient analysis on bread quality. Scientia Agricultura Sinica, 2005, 38(1): 45-51. (in Chinese)[22]赵乃新, 王乐凯, 程爱华, 兰 静, 戴常军. 面包烘焙品质与小麦品质性状的相关性. 麦类作物学报, 2003, 23(3):33-36.Zhao N X, Wang L K, Cheng A H, Lan J, Dai C J. Correlation between baking quality and wheat quality parameters. Journal of Triticeae Crops, 2003, 23(3):33-36. (in Chinese)[23]李志西, 魏益民, 张建国, 张国权. 小麦蛋白质组分与面团特性和烘焙品质关系的研究. 中国粮油学报, 1998, 13(3): 1-5.Li Z X, Wei Y M, Zhang J G, Zhang G Q. Study on the effects of wheat protein components on dough properties and baking quality. Journal of the Chinese Cereals and Oils Association, 1998, 13(3): 1-5. (in Chinese)[24]赵广才, 常旭红, 杨玉双. 河北省冬小麦品种现状分析. 麦类作物学报, 2010, 30(2): 245-248.Zhao G C, Chang X H, Yang Y S. Analysis of wheat variety status in Hebei province. Journal of Triticeae Crops, 2010, 30(2): 245-248. (in Chinese)[25]吴 禹, 刘冠求, 李兆波, 孙连庆. 辽宁省小麦新品种丰产性和稳产性综合分析评价. 辽宁农业科学, 2007(3): 1-4.Yu Y, Liu G Q, Li Z B, Sun L Q. Comprehensive analysis and evaluation of yielding ability and stability of new wheat varieties in Liaoning. Liaoning Agricultural Sciences, 2007(3): 1-4. (in Chinese)[26]姬虎太, 张定一, 张惠叶, 徐兆飞, 樊立强. 山西省南部小麦品种品质现状及其改良建议. 山西农业科学, 2002, 30(2): 12-15.Ji H T, Zhang D Y, Zhang H Y, Xu Z F, Fan L Q. Present situation and quality improvement recommendation for wheat varieties in the south Shanxi. Journal of Shanxi Agricultural Sciences, 2002, 30(2): 12-15. (in Chinese)[27]庄 陆, 王 术, 王伯伦, 黄元财, 贾宝艳, 许 伟. 沈阳地区春小麦品种产量及品质性状的比较研究. 种子, 2010, 29(5): 78-80.Zhuang L, Wang S, Wang B L, Huang Y C, Jia B Y, Xu W. Comparative study on yield and quality traits of spring wheat cultivars in Shenyang. Seed, 2010, 29(5): 78-80. (in Chinese)[28]张彩英, 常文锁, 孙惠贤. 我国北方冬小麦主要推广品种品质性状研究. 西北植物学报, 2002, 22(5): 1176-1184.Zhang C Y, Chang W S, Sun H X. Studies on quality characters of some commercial wheats from northern wheat-growing areas of China. Acta Botanica Boreali-Occidentalia Sinica, 2002, 22(5): 1176-1184. (in Chinese)[29]李 宛, 李 辉, 戴常军, 陈国友, 杜英秋. 2006-2008年黑龙江省小麦审定品种品质状况分析. 黑龙江农业科学, 2009(5): 112-113.Li W, Li H, Dai C J, Chen G Y, Du Y Q. Quality analysis of wheat species in Heilongjiang province 2006~2008. Heilongjiang Agricultural Sciences, 2009(5): 112-113. (in Chinese)[30]昝香存, 周桂英, 吴丽娜, 王 爽, 胡学旭, 陆 伟, 王步军. 我国小麦品质现状分析. 麦类作物学报, 2006, 26(6): 46-49.Zan X C, Zhou G Y, Wu L N, Wang S, Hu X X, Lu W, Wang B J. Present status of wheat quality in China. Journal of Triticeae Crops, 2006, 26(6): 46-49. (in Chinese) |