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作者	单位
苏静静,姜小苓,胡喜贵,于红彩,茹振钢	（河南科技学院小麦中心河南省高校作物遗传改良工程中心，河南新乡 453003）

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中文摘要:

为给优质馒头专用小麦的培育和馒头品质改良提供参考依据，以来源于北方冬麦区、黄淮冬麦区、西南冬麦区和长江中下游冬麦区的128个小麦品种（系）为材料，利用感官评价与质构仪测试相结合的方法，分析影响馒头品质的相关指标。结果表明，馒头感官品质中，除馒头的比容与色泽、结构、弹韧性、黏牙性和气味的相关性不显著外，其他指标间均为极显著正相关；馒头质构指标中，馒头的硬度与内聚性和咀嚼性分别呈极显著负相关和正相关；馒头质构指标中的黏附性、弹性、硬度和咀嚼性与馒头感官品质的相关指标显著相关，可以在一定程度上补充或矫正相关的感官评价分析。同时，筛选出感官品质较好的材料有中优9507、CMT 3T88和陕182等，质构指标较好的材料有扬00 126、新麦19和新春9号等，这些材料适合制作优质手工馒头；尤其是筛选出的感官品质和质构指标均较好的材料Kn3106、川麦107、新春9号和新麦19，可作为小麦优质资源加以利用。参试材料的面粉白度较低（平均值为73.83）且高白度材料较少；面粉白度高于80的小麦品种（系）仅有T21 6和武汉麦，这些材料可作为高白度小麦优质资源加以利用，有助于改良馒头的色泽品质。

英文摘要:

In order to breed wheat for high quality steamed bread and provide the reference for improvement of steamed bread quality, 128 wheat varieties (lines) from northern winter wheat region, huang huai river winter wheat region, southwest winter wheat region and middle and lower valleys of Yangtze river winter wheat region were used to investigate the related parameters which affecting the quality of Chinese steamed bread by using the combination of sensory evaluation and texture analyzer?s evaluation. The results showed that there was no significant correlation in the specific volume of sensory quality of steamed bread with color, structure, firmness, stickiness and taste & flavor, but there was highly significant and positive correlation in the other parameters. For parameters from texture analyzer, there was highly significant and negative and positive correlation in hardness of steamed bread with cohesion and chewiness, respectively. The parameters from texture analyzer had a greater influence on the sensory quality of steamed bread, which were adhesion, elasticity, hardness and chewiness, to a certain extent, these parameters could be supplement or correct the relevant sensory evaluation analysis. Many materials with better sensory quality were selected, i.e. Zhongyou 9507, CMT 3T88, Shan 182, Xinmai 21,SN95 51,Kn3106,Chuanmai 107,Xinchun 9 and Xinmai 19,and several materials with better texture traits were selected, i.e. Yang 00 126, Xinmai 19, Xinchun 9, Linfen 138 and Yunmai 53,et al.These materials were suitable for making high quality steamed bread and could be used as excellent germplasm resources.The flour whiteness of tested materials was lower (on average 73.83) and the materials with high whiteness were less, only T21 6 and Wuhan main, whose whiteness value was higher than 80. These varieties could be used as high whiteness resources to improve the color of steamed bread.

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