长江中下游地区小麦品种籽粒和面条品质分析

吴豪,黄园园,汪辉,周玉,沈家成,张璨,丁锦锋,邹娟,马尚宇,郭文善,郑文寅,姚大年

Comprehensive Analysis on Grain and Processing Quality of Several Wheat Varieties in the Middle and Lower Reaches of Yangtze River

Hao WU,YuanYuan HUANG,Hui WANG,Yu ZHOU,JiaCheng SHEN,Can ZHANG,JinFeng DING,Juan ZOU,ShangYu MA,WenShan GUO,WenYin ZHENG,DaNian YAO

表1 主要品质性状方差分析

Table 1 Analysis of variance of quality traits and product quality

品质性状 Quality property	F值 F value
品质性状 Quality property	区组间 Block	地点间 Location	品种间 Variety	品种×地点间 Variety×Location
蛋白质Protein (%)	0.0539	9.0487**	6.7494**	1.0793**
降落值Falling number (sec)	328.1474	22247.6218**	19926.625**	2567.5301**
面粉亮度Flour luminance	0.0065	9.0074**	6.8634**	0.4539**
面粉白度Flour whiteness	0.0205	10.6391**	21.7507**	1.0101**
湿面筋 Wet gluten (%)	0.4220	89.4197**	83.8889**	13.1562**
面筋指数Gluten index	3.9610	1812.2815**	1469.8901**	161.3336**
水溶剂保持力Water solvent retention capacity	5.1580	95.2930**	153.6895**	23.5004**
乳酸溶剂保持力Lactic acid solvent retention capacity	3.6162	331.2689**	967.0910**	90.7725**
碳酸钠溶剂保持力Sodium carbonate solvent retention capacity	1.0222	135.0994**	187.8755**	46.2986**
蔗糖溶剂保持力Sucrose solvent retention capacity	13.5631	62.6446**	226.8113**	58.2454**
面筋表现指数Gluten performance index	0.0004	0.0149**	0.0340**	0.0029**
峰值黏度Peak 1 (cp)	4426	1209124**	1924377**	111601**
低谷黏度Trough 1 (cp)	4939	2487849**	668651**	68371**
崩解值 Breakdown (cp)	1978	308051**	725426**	28413**
最终黏度Final visc (cp)	5871	2298276**	1323089**	134582**
反弹值 Setback (cp)	943	809361**	135667**	19857**
峰值时间Peak time (min)	0.0039	1.9072**	0.1921**	0.0254**
糊化温度Pasting temp (℃)	24.4025	201.4817**	675.2045**	84.4338**
形成时间Development time (min)	1.5124	71.7727**	379.1786**	44.1352**
稳定时间Stabilization time (min)	1.5124	71.7727**	379.1786**	44.1352**
吸水率Water absorption (%)	2.1264	190.9412**	215.9343**	19.0714**
粉质参数Farinograph quality number	2.3491	323.6375**	375.1552**	93.5419**
弱化度 Degree of softening	3.5808	487.2625**	73.0302**	31.9312**
破损淀粉率 Damage starch（UCDc）	1.6864	122.9761**	135.9707**	19.9380**
籽粒硬度 Grain hardness	1.3699	821.9943**	9 693.4730**	448.1408**
面条感官评价Sensory evaluation of noodles	17.9359	216.8043**	291.8426**	47.2469**