Pan bread and chinese white salted noodle qualities of chinese winter wheat cultivars and their relationship with gluten protein fractions
Pan bread and chinese white salted noodle qualities of chinese winter wheat cultivars and their relationship with gluten protein fractions
复制标题
中国冬小麦品种的面包和白面品质及其与面筋蛋白组分的关系
DOI：
10.1094/cchem-84-4-0370
复制
发表时间：
2007-07-01
期刊：
影响因子：
2.4
通讯作者：
Zhang, Yong
中科院分区：
文献类型：
--
作者：
Zhang, Pingping;He, Zhonghu;Zhang, Yong
摘要改良食品加工品质已成为中国的主要育种目标。以我国19个优质冬小麦品种和2个面包和面条品质优良的澳大利亚品种为试材，在4个地点进行了为期2年的播种试验，研究了面团特性、平底锅面包和中国白咸面品质及其与蛋白质组分含量的关系。结果表明，基因型、环境和各环境间的互作显著影响大部分品质性状和蛋白质组分含量。品种主要决定面筋蛋白组分的含量和面包品质参数，而环境是影响面条品质参数的最重要的变异来源。中国小麦品种具有蛋白质含量可接受(11.1~13.4%)、面团强度中等至较强(最大抗力176.9~746.5 BU)、延伸性中等至较差(166.5~216.4 mm)、中等至极低等特点.
ABSTRACT Improvement of food processing quality has become a major breeding objective in China. Nineteen Chinese leading winter wheat cultivars with improved quality and two Australian cultivars with high bread and noodle-making qualities were sown in four locations for two years to investigate dough properties, pan bread, and Chinese white salted noodle (CWSN) qualities, and their association with the quantity of protein fractions. The results indicated that genotype, environment, and genotype-by-environment interaction significantly affected most of quality traits and amount of protein fractions. Genotype mainly determined the quantity of gluten protein fractions and pan bread quality parameters, while environment was the most important source of variation for the noodle quality parameters. Chinese cultivars were characterized by acceptable protein content (11.1–13.4%), medium to strong dough strength (maximum resistance 176.9–746.5 BU), medium to poor dough extensibility (166.5–216.4 mm), fair to very ...