长江中下游地区小麦品种籽粒和面条品质分析

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吴豪¹,黄园园¹,汪辉¹,周玉¹,沈家成¹,张璨¹,丁锦锋²,邹娟³,马尚宇¹,郭文善²,郑文寅¹(

),姚大年¹(

)

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

WU Hao¹,HUANG YuanYuan¹,WANG Hui¹,ZHOU Yu¹,SHEN JiaCheng¹,ZHANG Can¹,DING JinFeng²,ZOU Juan³,MA ShangYu¹,GUO WenShan²,ZHENG WenYin¹(

),YAO DaNian¹(

)

图3. 湖北省、安徽省品质性状VIP预测值分布图
Setback：反弹值;FN：降落值Falling number;Final Visc：最终黏度;LASRC：乳酸溶剂保持力Lactic acid solvent retention capacity;Breakdown：崩解值;DS：弱化度Degree of softening;Peak 1：峰值黏度;WA：吸水率 Water absorption;WSRC：水溶剂保持力Water solvent retention capacity;Pasting Te：糊化温度Pasting temp;SCSRC：碳酸钠溶剂保持力Sodium carbonate solvent retention capacity;damage sta：破损淀粉率Damage starch;Glu In：面筋指数Gluten index;Wet Glu：湿面筋Wet gluten;FQN：粉质参数Farinograph quality number;SUSRC：蔗糖溶剂保持力Sucrose solvent retention capacity;DT：形成时间Development time;FW：面粉白度Flour whiteness;ST：稳定时间Stabilization time;GPI：面筋形成指数Gluten performance index;Trough 1：低谷黏度;Peak time：峰值时间;FL：面粉亮度Flour luminance;Protein：蛋白;GH：籽粒硬度Grain hardness。下同The same as below

Fig. 3. Distribution map of VIP predictive value of quality characters in Hubei and Anhui