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作者	单位
穆培源1,2, 桑伟1,2, 庄丽3, 徐红军1, 邹波1	1. 新疆农垦科学院作物所，新疆石河子 832000； 2. 农业部食品质量监督检验测试中心，新疆石河子832000； 3. 石河子大学生命科学院，新疆石河子 832002

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中文摘要:

为了给优质面包、馒头、面条专用品种选育提供品质辅助选择指标，以30份新疆冬小麦品种（包括自育品种和引进品种）为材料，分析了新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系。回归分析结果表明，小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响；面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状；形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状；而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响。相关分析结果表明，千粒重、形成时间、稳定时间、拉伸面积、最大拉伸阻力、红度和黄度与面包总分呈显著相关关系，相关系数分别为0.460、0.516、0.537、0.719、0.707、0.534和-0.403；籽粒蛋白质含量、面粉蛋白含量和湿面筋含量与馒头总分呈显著相关关系，相关系数分别为-0.397、-0.458和-0.552，面团延展度、稀懈值与面条总分呈显著相关关系，相关系数分别为0.438和0.432。从以上结果可以看出，面包与面团流变学特性，馒头与蛋白质和面筋数量，面条与面团流变学特性及淀粉糊化特性的关系更为密切，这些品质性状可以作为新疆冬小麦品种面包、馒头、面条加工品质改良时的辅助选择指标。

英文摘要:

In order to present the quality index of assistant selection for the improvement of specific cultivars with high quality for pan bread, steamed bread and white salted noodle in Xinjiang winter wheat breeding programe, in this study, 30 winter wheat cultivars, including bred cultivars in Xinjiang, and introduced cultivars collected from overseas and other provinces in China, were used to investigate the relationship between qulity traits and processing quality of pan bread, steamed bread and noodle. The regression analysis results indicated that quality traits, such as grain traits, flour qualities, dough properties, starch viscosity and flour color, had significant effects on processing quality for pan bread, steamed bread and noodle in Xinjiang winter wheats. FAC(flour ash content), WGC(wet gluten content), BD(break down), L* and a* had common effects on processing quality of pan bread, steamed bread and noodle, and DT(development time), ST(stability time) and E(extensibility) had common effects on processing quality of pan bread and noodle. Correlation analysis results showed that the correlation coefficients（r）between TKW(thousand kernel weight), DT, ST, A(area), Rmax, a*, b* and bread total score were 0.46, 0.52, 0.54, 0.72, 0.71, 0.53 and -0.40, respectively. The correlation coefficients（r） between GPC(grain protein content), FPC(flour protein content), WGC and steamed bead total score were -0.40, -0.46 and -0.55, respectively. The correlation coefficients（r） between E , BD and noodle total score were 0.44 and 0.43, respectively. The dough rheological properties, quantities of protein and gluten, and starch viscosities and dough rheological properties was key quality traits for processing quality improving of pan bread, steamed bread and white salted noodle of winter wheat breeding in Xinjiang, respectively.

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