山东省近十年来小麦审定品种的品质分析

摘要

The quality of 47 wheat varieties authorized in the past decade in Shandong Province was analyzed in this paper. The results showed that they had higher content of protein (mean as 14.0% ) and wet gluten (mean as 33. 2% ), while lower water absorption of flour (mean as 58. 96% ) , shorter dough stability time. But there were several varieties, such as Shannong 12 and Jinan 17 had longer dough stability time compared to the foreign good - quality wheat ( generally more than 9 minutes) , which reached to 15.7 and 15.6 minutes respectively. In conclusion, there were 6 varieties, accounting for 12. 8% , met the standards of strong gluten wheat, and 3 varieties, accounting for 6.4% met the standards of medium - gluten wheat.%通过对山东省近十年来小麦审定品种的品质分析,得出:蛋白质和湿面筋含量较高,47个品种平均蛋白含量为14.01％；湿面筋含量33.2％,但面粉吸水率偏低,只有58.96％,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,如山农12、济南17分别达到15.7、15.6 min,高于国外优质小麦(一般在9min以上).符合强筋小麦标准的有6个,占审定品种的12.8％；符合中筋小麦标准的有3个,占审定品种的6.4％.