河南省“十一五”期间省审小麦品种的品质分析

摘要

分析了“十一五”期间通过河南省审定的50个小麦品种的品质性状.结果表明:容重、蛋白质和湿面筋含量较高,籽粒容重为789 g/L,蛋白质含量为14.66％,湿面筋含量为31.2％,但面粉吸水率偏低,只有58.0％,国外优质小麦多在65％左右；面团稳定时间较短,少数品种较高,如济麦4号、周麦24分别达到19min、14.3 min,高于国外优质小麦(一般在9 min以上),符合强筋小麦标准的只有7个,占审定品种的14％,强筋品种种类偏少,其余43个都归为中筋小麦品种；河南在今后小麦育种中应提高品种的吸水率和稳定时间.%The quality properties of 50 wheat varieties approved in Henan province during the 11 th Five-Year Plan were analyzed.The results indicated that those wheat varieties had higher volume weight,protein and wet gluten content,of 789 g/L,14.66％,31.2 ％ respectively,lower flour water absorption rate,of 58.0％,compared with 65％ of that of foreign high quality wheat.Most of them had shorter dough stability time,while few varieties such as Jimai 4 and Zhoumai 24 had longer dough stability time,of 19 min,14.3 min respectively,compared with those of foreign high quality wheat (generally more than 9 min).Only 7 varieties,accounting for 14％,met the standard of strong gluten wheat and other 43 varieties were middle gluten wheats.The water absorption rate and stability time should be improved in future breeding in Henan province.