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作者	单位
王瑞，张永科，郭勇，孔令让，胡希远	（1.西北农林科技大学农学院，陕西杨凌 712100；2.山东农业大学农学院，山东泰安 271000）

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中文摘要:

为给小麦籽粒、面粉和面团三个不同阶段产品品质性状的改良提供依据以来源于同一组合的48个小麦稳定品系为试验材料，2014-2015年分别在关中东部川道高肥区、关中西部塬区中肥区条件下，研究了小麦籽粒、面粉和面团的12个品质性状在品系间和环境间的变异及其性状间的关系。结果表明，在品系间，籽粒、面粉和面团分别以蛋白质含量、沉降值和最大抗延伸阻力的变异系数最大；在环境间，籽粒、面粉和面团性状则分别以硬度、沉降值和拉伸面积变异系数最大。性状变异在不同产品阶段和条件下表现为：面团>面粉>籽粒，品系间>环境间，品系和环境对大部分性状有极显著影响。籽粒含水量与面粉和面团的大部分性状呈负相关；籽粒硬度与面粉性状指标呈正相关，与面团性状指标相关不显著；籽粒容重对面粉和面团性状影响较小；籽粒蛋白质含量与面粉和面团的多个指标呈正相关。面粉湿面筋含量和面粉沉降值与面团延展性、抗延伸阻力、稳定时间、形成时间和拉伸面积均呈显著正相关；面粉吸水率与面团延展性呈显著正相关。籽粒对面团品质指标的决定系数为0.108 5~0.517 9，面粉对面团品质指标的决定系数为0.618 4~0.873 0。面粉品质较籽粒品质对面团品质影响更大。

英文摘要:

To provide basis for improving quality of wheat products in different stages, the variability and relationship of 12 quality characters of wheat kernel, flour and dough were analyzed, based on 48 wheat lines, which were derived from the same combination and were planted in the high yielding zone of East-Guanzhong and the middle yielding zone of West-Guanzhong in different years. The results showed that among the wheat lines, the coefficient of variation of protein content, sedimentation value and maximum resistance were higher for wheat kernel, flour and dough, respectively, whereas between the production environments, the coefficient of variation of kernel hardness, sedimentation value and stretch area were higher for wheat kernel, flour and dough, respectively. The variability of quality characters ranked as dough>flour>kernel, and varieties>environments. The differences of the most of quality characters were significant among varieties as well as between environments. The kernel moisture was negatively correlated with most characters of flour and dough. The kernel hardness had positive correlation with flour and not significant correlation with the dough characters. The effect of kernel test weight on flour and dough properties was rare and small. The protein content of kernel had positive effect on most characters of both flour and dough. The wet gluten content and sedimentation value of flour had positive effect on extensibility, maximum resistance, stability time, development time and stretch area of dough. Water absorption rate of flour only has a significantly positive effect on dough extensibility. The determination coefficient of quality index of grain to dough was 0.108 5 to 0.517 9. The determination coefficient of quality index of flour to dough was 0.618 4 to 0.873 0. The flour quality has greater influence on the quality of the dough, compared with the kernel quality.

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