Relationship between Quality Traits of Leading Xinjiang Winter Wheat Cultivar and Sensory Evaluation of Ordinary

doi:10.6048/j.issn.1001-4330.2020.05.007

Xinjiang Agricultural Sciences ›› 2020, Vol. 57 ›› Issue (5): 840-851.DOI: 10.6048/j.issn.1001-4330.2020.05.007

Relationship between Quality Traits of Leading Xinjiang Winter Wheat Cultivar and Sensory Evaluation of Ordinary

CAO Junmei¹, Halidan Yikeremu¹, LIU Na¹, LIU Lianzheng¹, ZHOU Anding¹, WU Xinyuan¹, NIE Shihui¹, ZHANG Xinzhong¹, LU Jing¹, Burelihan Tuoheti²

1.Research Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
2.Agricultural Technology Extension Center of Kezilsu Kirgiz Autonomous Prefecture, Artux Xinjiang 845350, China

Received:2020-01-15 Published:2020-04-23
Correspondence author: ZHANG Xinzhong (1969- ), male, Researcher, research direction for wheat breeding and quality improvement,(E-mail) zxinzhong1031@163.com
LU Jing (1963-), female, Researcher, research direction for wheat quality breeding, (E-mail) lujing-321@163.com
Supported by:
Science and Technology Innovation Base Construction Project of Xinjiang (PT1910); Basic Scientific R & D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region of China (KY2019009); the Ear-marked Fund for R & D Projects of Xinjiang Uygur Autonomous Region (201230116–1 and 200731132-1 ) ; Northwest Wheat Drought and Salt Tolerance Biological Scientific Observation Station of Ministry of Agriculture Ministry; "Seven Crop Breeding" Subproject of R & D Program of Ministry of Science and Technology (2017YFD0101003)

新疆主栽冬小麦品质特性与普通馕感官评价的关系

曹俊梅¹, 哈力旦·依克热木¹, 刘娜¹, 刘联正¹, 周安定¹, 吴新元¹, 聂石辉¹, 张新忠¹, 芦静¹, 布热力汉·托合提²

1.新疆农业科学院粮食作物研究所,乌鲁木齐 830091;
2.新疆克孜勒苏柯尔克孜自治州农业技术推广中心,新疆阿图什,845350

通讯作者: 张新忠(1969-),男,研究员,硕士,研究方向为小麦育种与品质改良,(E-mail)zxinzhong1031@163.com
芦静(1963-),女,研究员,硕士,研究方向为小麦品质育种,(E-mail)lujing-321@163.com
作者简介:曹俊梅(1978-),女,副研究员,硕士,研究方向为小麦育种与品质改良,(E-mail)caojm0508@126.com
基金资助:
新疆维吾尔自治区科技创新基地建设(PT1910); 自治区公益性科研院所基本科研业务经费(KY2019009);新疆维吾尔自治区研究与技术开发计划重大专项 ( 201230116-1)、( 200731132 -1 );农业部西北地区小麦抗旱耐盐生物学科学观测实验站;科技部重点研发“七大作物育种”子项目 (2017YFD0101003)

Abstract

Abstract: 【Objective】 The purpose of this paper is to clarify the quality traitsthat have great influence on the quality of the ordinary by studying the relationship between its quality and wheat quality characteristics in the hope of providing a theoretical basis for breeding special wheat and the improvement of its processing quality.【Method】Grain character, flour character, of Extensograph, Mixograph and Farinograph were test of 11 leading cultivars, , flour w used for making and sensory evaluation Naan.【Result】Judging from the average value of the main quality indicators of the leading winter wheat varieties in Xinjiang, except for the stability time, all other indicators reached the quality type of medium-strong glutenThe difference in quality of the leading varieties planted in North and South Xinjiang was mainly caused by the great differences in indicators such as stability time, farinograph quality number,and softening degree. Xindong 18, Xindong 22, Xindong 53 and Xindong 60 were suitable for the production of high-quality ordinary Naan. Correlation analysis and regression analysis results show that,index, stability time, softening degree, farinograph quality number, extension area, resistance at max, resistance/exten sibility, resistance-max/ extensibility, midline peak time, midline right slope were significantly correlated with the quality of ordinary Naan.【Conclusion】The gluten index, Parameters of Farinograph and Extensograph were important quality characteristics for judging the quality of ordinary Naan.These indicators were not only the effective means for the comprehensive quality prediction and evaluation of ordinary naan, but also the important basis to improve the quality of special wheat.

Key words: winter wheat; leading cultivar; quality traits; ordinary nang; sensory evaluation

摘要： 【目的】研究普通馕品质和小麦品质特性之间的关系,分析对普通馕品质影响较大的品质指标,为馕专用小麦选育和馕加工品质改良提供理论依据。【方法】以11份新疆冬小麦主栽品种为材料,测试其籽粒性状、面粉特性、粉质仪参数、拉伸仪参数和揉混仪参数,对11个品种的小麦粉进行普通馕制作和感官评价。【结果】新疆冬小麦主栽品种主要品质指标均值,除稳定时间外,其他指标均达到中强筋品质类型;南北疆主栽小麦品质的差异主要是稳定时间、粉质质量指数和弱化度等指标差异较大造成的。新冬18号、新冬22号、新冬53号、新冬60号4个品种适合用作优质普通馕的制作。面筋指数、稳定时间、弱化度、粉质质量指数,拉伸面积、最大拉伸阻力、拉伸比例、最大拉伸比例,峰值时间、峰后斜率12项品质指标与普通馕品质的关系均呈极显著相关。【结论】面筋指数、粉质仪参数和拉伸仪参数是判断普通馕品质的重要品质特性,这些指标既是普通馕的综合质量预测和评价的有效手段,也是普通馕专用小麦品质改良的重要依据。

关键词: 冬小麦, 主栽品种, 品质特性, 普通馕, 感官评价

CLC Number:

S512

CAO Junmei, Halidan Yikeremu, LIU Na, LIU Lianzheng, ZHOU Anding, WU Xinyuan, NIE Shihui, ZHANG Xinzhong, LU Jing, Burelihan Tuoheti. Relationship between Quality Traits of Leading Xinjiang Winter Wheat Cultivar and Sensory Evaluation of Ordinary[J]. Xinjiang Agricultural Sciences, 2020, 57(5): 840-851.

曹俊梅, 哈力旦·依克热木, 刘娜, 刘联正, 周安定, 吴新元, 聂石辉, 张新忠, 芦静, 布热力汉·托合提. 新疆主栽冬小麦品质特性与普通馕感官评价的关系[J]. 新疆农业科学, 2020, 57(5): 840-851.

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Relationship between Quality Traits of Leading Xinjiang Winter Wheat Cultivar and Sensory Evaluation of Ordinary

新疆主栽冬小麦品质特性与普通馕感官评价的关系

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