论文部分内容阅读
于2002-2003年度采用4个不同基因型小麦品种豫麦18号、豫麦49号、百泉41和郑引1号,研究了播期对面粉粉质参数及淀粉糊化特性的影响。结果表明,小麦基因型和播期对品质性状均有一定的影响,但基因型效应明显大于播期效应。面粉弱化度、糊化温度及糊化时间随播期推迟呈现递增趋势,而湿面筋含量、峰值粘度和反弹值随播期的推迟呈递减趋势;播期对某些品质性状的影响因基因型不同而存在差异,这与其适宜播期不同有关。在试验条件下品质性状间的相关分析结果表明,淀粉峰值粘度、低谷粘度、最终粘度和膨胀势间的相关性达到显著或极显著水平。
Four different wheat genotypes Yumai 18, Yumai 49, Baiquan 41 and Zhengyin 1 were used in 2002-2003 to study the effect of sowing date on flour quality parameters and starch gelatinization characteristics. The results showed that wheat genotype and sowing date had some effects on the quality traits, but the genotype effect was significantly greater than the sowing date effect. The weakening degree, gelatinization temperature and gelatinization time of flour presented an increasing trend with the sowing date, while the content of wet gluten, the peak viscosity and the rebound value showed a decreasing trend with the sowing date. The effects of sowing date on some quality traits due to genotype There are differences between different, which is different from its suitable sowing. Correlation analysis of the quality traits under the experimental conditions showed that the correlation between the peak viscosity, the valley viscosity, the final viscosity and the swelling potential reached significant or extremely significant levels.