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不同小麦品种品质特性及其相关性的初步研究

标题: 不同小麦品种品质特性及其相关性的初步研究
英文标题: QUALITY TRAITS OF DIFFERENT VARIETIES AND CORRELATIONS AMONG THEM IN WHEAT
作者: 李宗智,孙馥亭,张彩英,金亚辰
英文作者: LI ZONGZHI SUN FUTING ZHANG CAIYING JIN YACHEN
出版时间: 1990-01-01
机构: 河北农业大学
关键词: 小麦,品质改良
英文关键词: WHEAT,QUALITY IMPROVEMENT
刊名: 中国农业科学
英文刊名: SCIENTIA AGRICULTURA SINICA
ISSN: 0578-1752
卷号: 006
页码: 35-41,98-99
摘要: 我国农家品种蛋白质、面筋含量高;国外优质品种面筋强度大、面团流变学性状好,我国育成的品种在品质上一般介于上两类品种之间.我国品种在面筋和面团性状上显著低于国外优质品种,但也有一些优质品种.各类品种在育种上都有其利用价值.半个世纪中,我国小麦品种在蛋白质、面筋含量方面有下降趋势,但在面筋强度和面团流变学性状上却逐年有所改良,表明籽粒产量和品质之间的关系是可以协调的.将硬度(或角质率)、沉降值、蛋白质含量这三个易于测定的简单性状作为育种早代的选择标准,有利于协调品质性状之间及其与产量和其它性状之间的关系,
英文摘要: The rural home varieties present a high protein and gluten content, the exotic quality varieties possess an outstanding gluten strength and an excellent dough rheological property. The improved varieties are generally intermediate in quality between the two classes of varieties mentioned above. Home-grown wheats are significantly weaker and poorer in gluten strength and dough rheological property than the exotic quality varieties, but among them, there are some excellent varieties in quality. All of the thr...