引用本文:[点击复制]
[点击复制]
【打印本页】 【在线阅读全文】【下载PDF全文】 查看/发表评论下载PDF阅读器关闭

←前一篇|后一篇→

过刊浏览    高级检索

本文已被:浏览 395次   下载 86  
小麦品质鉴定方法的研究
0
()
摘要:
本文报道了38个小麦样品的籽粒角质率、籽粒吸水率、粗蛋白含量、湿面筋含量、Zeleny沉淀值,SDS沉淀值、伯尔辛克位以及馒头体积、比容、高径比和评分等11个品质性状共16个项目的测定值以及样品制备和馒头试验方法的研究结果。考查了品质性状的变异情况和地区差异。通过相关分析,评价了几个性状在强面筋小麦筛选鉴定中的意义,提出了适用于小麦品质育种起步阶段的品质鉴定简易可行的技术方案。
关键词:  小麦,品质,鉴定方法
DOI:
基金项目:
STUDIES ON EVALUATING METHODS OF WHEAT QUALITY
()
Abstract:
The studies on the evaluating methods of wheat quality were carried out with 38 samples of common wheat. The 11 criteria to be determined were ratios of vitreous to starchiness and water absorption of grain, contents of protein and wet gluten of whole meal, values of Zeleny and SDS sedimentation test, pelshenke swelling test, volume and specific volume (volume/weight), as well as the ratio of height to diameter and quality scores of steamedbread. The techniques of milling of flour and processing of steamedbread are described Variability of quality properties caused by both genotypes and regions where the entries were grown is also studied. The roles of the technological criteria in screening for gluten strength are reviewed based on the corrlation analysis between some quality characters. A scheme of short-cut method is proposed which is available for evaluating quality characters in the preliminary stage in wheat quality improving program.
Key words:  Wheat, Quality, Evaluating methed.,

用微信扫一扫

用微信扫一扫