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作者	单位
王美芳，雷振生，张建伟，吴政卿，雷田雨，徐福新，杨攀，刘加平，李巍	(1.河南省农业科学院小麦研究所，河南郑州 450002； 2.河南省科学院同位素研究所，河南郑州 450052；3.河南省农业厅，河南郑州 450002)

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中文摘要:

为了解当前黄淮冬麦区强筋小麦品种的产量和品质表现，选用9个近年来黄淮麦区育成、在河南省大面积推广种植的强筋小麦品种，种植于河南的郑州和泛区，按AACC或国标的方法对其蛋白质和淀粉品质进行分析。结果表明，供试强筋小麦品种的产量显著低于高产对照品种周麦18；有5个品种的有效穗数显著高于周麦18，有3个品种与周麦18差异不显著；分别有1个品种的穗粒数、千粒重与周麦18差异不显著，其余品种均显著低于周麦18。说明黄淮冬麦区强筋小麦品种的穗粒数和千粒重有待提高。分析各品种的品质指标，对于湿面筋含量，有5个品种在两个试点均达国标，有2个品种在一个试点达国标；弱化度、面包体积、面包评分等反映面筋质量的品质指标均表现为郑州点优于泛区点；弱化度、面包体积在2个试点的差异达极显著水平；面包评分在2个试点的差异达显著水平。含5+10亚基的品种中，非1BL/1RS易位品种的烘焙品质显著优于1BL/1RS易位品种。郑麦366、师栾02-1、新麦26的麦谷蛋白亚基构成和面包烘焙品质均较优。郑麦366、矮抗58的峰值黏度较高，淀粉糊化特性较好，适合制作优质面条。

英文摘要:

Nine strong-gluten wheat varieties bred recently in Huang-Huai winter wheat region (HHWWR) were planted in Zhengzhou and Fanqu sites of Henan,and the quality of protein and starch was analyzed by AACC or national standard methods,to verify the yield and quality features of strong-gluten wheat varieties in HHWWR.The results indicated that the yield of the strong-gluten wheat varieties tested was generally lower than control wheat variety Zhoumai 18.To effective ears,5 varieties were significantly more than Zhoumai 18.Only one variety had more grains per ear,and another variety had higher 1 000-grain weight than Zhoumai 18,and that of other 7 varieties were significantly lower than Zhoumai 18,which indicated that the grains per ear and 1 000-grain weight need to be improved for the strong-gluten wheat varieties in HHWWR.Protein parameters of wheat varieties showed that the wet gluten content of five varieties reached the national standard at both sites while that of the other two varieties reached the national standard at one site.The gluten quality parameters,such as softness,loaf volume,and bread score,at Zhengzhou site appeared greater than those at Fanqu site.The softness,loaf volume,and bread score differed significantly between the two sites.For the varieties containing 5+10 subunits,the baking quality of non-1BL/1RS translocation varieties was superior to that of the 1BL/1RS translocation varieties at significant level.The HMW-GS components and the bread making quality of Zhengmai 366,Shiluan 02-1 and Xinmai 26 were superior.The peak viscosity of Zhengmai 366 and Aikang 58 was high and the starch paste property of them was good,allowing the two varieties suitable for the production of high quality Chinese noodles.

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