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作者	单位
李淦，姜小苓，吴晓军，李小军，茹振钢，王跃东，张双	（河南科技学院小麦中心/河南省现代生物育种协同创新中心/河南省高校作物分子育种重点开放实验室，河南新乡 453003）

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中文摘要:

为了解我国现有小麦种质的面粉糊化特性，以来源于不同区域的171个小麦品种（系）为试验材料，分析了小麦面粉糊化特性及其与品质性状的相关性。结果表明，品种对面粉糊化参数有极显著影响（P<0.01）；糊化参数基本呈正态分布，约有81.9%的小麦峰值黏度集中在2 250~3 000 cP，筛选出峰值黏度较高的6个小麦品种（系）。糊化参数在不同小麦类型区的材料间差异程度不同，其中长江中下游冬麦区的峰值黏度显著高于北方冬麦区，与西南冬麦区、黄淮冬麦区和国外引进材料差异不显著。相关分析表明，峰值黏度与其他所有糊化参数均呈极显著正相关；与面粉白度、L^*值、稳定时间和粉质质量指数呈显著或极显著正相关，与b^*和吸水率则呈极显著负相关。

英文摘要:

In order to understand flour pasting characteristics of wheat germplasms in China, 171 wheat varieties(lines) from different types of regions were used to study flour pasting characteristics and their relationships with wheat quality traits. Results showed that wheat varieties had a highly significant effect on flour pasting parameters(P＜0.01). The frequency of pasting parameters showed normal distribution. Peak viscosity of 81.9% of the test materials distributed in 2 250-3 000 cP, and six varieties(lines) with high peak viscosity were selected. Furthermore, the variation of flour pasting parameters in the test materials differed among different regions. The materials from Yangtse River winter wheat region had significantly higher peak viscosity than those from Northern winter wheat region. However, no siginificant differences among Yangtse River winter wheat region, Southwest winter wheat region, Huanghuai winter wheat region and materials imported from abroad for peak viscosity was found. The correlation analysis indicated that peak viscosity showed significantly positive correlation with all other pasting parameters and flour whiteness, L^*, stability time as well as farinograph quality parameters, but significant negative correlation with b^* and water absorption.

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