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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (6): 148-152.doi: 10.11924/j.issn.1000-6850.casb2024-0234

所属专题： 生物技术； 小麦

• 食品·营养·检测·安全 • 上一篇    下一篇

不同筋力小麦品种混播的理化品质特性变化及对面包面条品质的影响

范华1,2(), 程敦公2, 刘建军2, 刘爱峰2()   

  1. 1 青州市检验检测中心，山东青州 262500
    2 山东省农业科学院作物研究所/小麦育种全国重点实验室，济南 250100
  • 收稿日期:2024-04-07 修回日期:2024-06-15 出版日期:2025-02-25 发布日期:2025-02-24
  • 通讯作者:
    刘爱峰，女，1969年出生，山东青州人，研究员，博士，主要从事小麦新品种选育及品质鉴定评价。通信地址：250100 山东省济南市历城区工业北路23788号山东省农业科学院作物研究所，Tel：0531-66659561，E-mail：。
  • 作者简介:

    范华，女，1987年出生，山东青州人，农艺师，硕士，主要从事农产品检验检测工作。通信地址：262500 山东省青州市海岱路1799号青州市检验检测中心，Tel：0536-3222976，E-mail：。

  • 基金资助:
    泰山学者攀登专家项目(tspd20221108)

Changes in Physicochemical Properties of Wheat Varieties with Different Gluten Strength Under Mixed Planting and Their Effects on Bread and Noodle Quality

FAN Hua1,2(), CHENG Dungong2, LIU Jianjun2, LIU Aifeng2()   

  1. 1 Qingzhou Inspection and Testing Center, Qingzhou, Shandong 262500
    2 Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan 250100
  • Received:2024-04-07 Revised:2024-06-15 Published:2025-02-25 Online:2025-02-24

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摘要：

为探索不同筋力小麦品种田间混合种植对品质和产量性状的影响，以‘济麦44’和‘济麦23’为试验材料，按照籽粒重量比例60:40(T1)、70:30(T2)将‘济麦44’和‘济麦23’进行田间混播，成熟后收获脱粒、晾干备用，研究其品质理化特性和食品制作品质及产量相关性状。结果表明：混播的籽粒蛋白含量超15.0%且显著高于单播‘济麦23’(T23)；湿面筋含量、面筋指数、干面筋值均高于单播低值；形成时间、稳定时间、弱化度和粉质质量指数均显著优于T23，吸水率超63.0%且高于单播‘济麦44’(T44)，均达强筋水平；面包芯色泽、芯质地、芯纹理结构、极涨值和总分均与T44差异不显著，但显著优于T23；面条表观状况、硬度、黏弹性、光滑性、总分均与T44、T23差异不显著，食味与T44无差异，仅色泽与T44差异显著；面包面条品质均达优等水平；混播的最大总茎数、每公顷穗数、成穗率和小区粒重均高于单播。研究发现，混播提高了小麦的面包品质，但对小麦面条品质影响不大，‘济麦44’和‘济麦23’按60~70:40~30比例混播，可以显著改善面团品质特性及食品加工品质，且使产量水平得到提升。研究旨在为小麦田间混合种植提供理论基础，为原粮小麦生产和面粉专用粉生产提供支撑。

关键词: 小麦, 种植, 比例, 理化特性, 面包, 面条, 品质, 产量性状, 不同小麦的混播

Abstract:

To explore the effects of mixed planting of different gluten strength wheat varieties on quality characteristics and yield traits, 'Jimai 44' and 'Jimai 23' were used as materials for field mixed sowing. The quality characteristics, food processing quality, and yield-related traits were studied. The results showed that the grain protein content of mixed culture exceeded 15.0% and was significantly higher than that of monoculture of 'Jimai 23' (T23). The wet gluten content, gluten index and dry gluten value were all higher than the lower value of monoculture. The development time, stability time, degree of softening and farinograph quality index were all significantly better than that of T23. The water absorption exceeded 63.0% and was higher than that of monoculture of 'Jimai 44' (T44), both reaching the level of strong gluten. The color, texture and crumb structure of bread core, the increased neck length and total score were not significantly different from T44, but were significantly better than T23. The appearance, hardness, viscoelasticity, smoothness and total score of noodles were not significantly different from those of monoculture, and taste was similar to that of T44, but the color was significantly different from that of T44. The qualities of both bread and noodles reached an excellent level. At the same time, the changes of yield traits such as maximum total number of stems, number of spikes per hectare, heading ratio and grain weight of plot were all higher than those of monoculture. In summary, the reasonable mixed culture of 'Jimai 44' and 'Jimai 23' at a ratio of 60-70 to 40-30 not only improved the quality characteristics and food processing properties but also increased the yield. The results could provide the scientific and technnological support for the production of special end-use flour by reasonable mixed planting.

Key words: wheat, planting, ratio, physicochemical property, bread, noodle, quality, yield trait, mixed planting of different wheat