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有关报道证明,与老品种相比,近期育成推广的红皮硬粒冬小麦(Triticum aestivum L.)品种的磨粉和烘烤品质较差。这些结果来自于某些面包烘烤者的实践经验和谷类作物籽粒产量与蛋白质含量成负相关的报道。本文评价了代表近70年间的40个红皮硬粒冬小麦基因型的磨粉和烘烤品质性状。研究所用小麦籽粒来自于1986、1987年堪萨斯的三个试验区。本研究的目的是揭示自育种工作以来,红皮硬粒冬小麦的磨粉和烘烤品质性状的变化趋势和幅度。70多年来,面粉产量没有显著变化。1976—1988年期间育成的20个品种(近期组)面粉的平均蛋白质含量比早期(1976年之前)育成的20个品种(早期组)的平均含量低2g/kg;然而,回归分析显示,1976年后,蛋白质含量有显著提高。吸水力、和面时间、面包体积、面包心粒度品级(以下简称为面包心品级——译者)和总的烘烤品质指数,与“Turkey”的各项平均值相比,每年以0.1—4.6％的幅度递增。除面粉产量外,环境对所有性状作用的回归系数是相同的。品质性状与籽粒产量或比重的相关不显著。烘烤业中所观察的红皮硬粒冬小麦的品质退化,是由非遗传因子如环境、磨粉过程、烘烤方法和配方,或这些因子的综合因素造成的。
Relevant reports have proved that compared with the old varieties, the quality of milling and baking of red triturated winter wheat (Triticum aestivum L.) recently bred is poor. These results are derived from the practical experience of some bakeries and the negative correlation between cereal grain yield and protein content. This article evaluated the milling and baking quality traits of 40 red-hard durum winter wheat genotypes representing nearly 70 years. The wheat grains for the study came from three experimental areas in Kansas in 1986 and 1987. The purpose of this study is to reveal the trend and magnitude of milling and baking quality traits of red hard durum winter wheat since breeding. For more than 70 years there has been no significant change in flour production. The average protein content of 20 cultivars (recent group) bred during 1976-1988 was 2 g / kg lower than the average of 20 cultivars (early group) bred early (before 1976); however, regression analysis showed that in 1976 Years later, the protein content increased significantly. Water absorption, and surface time, bread size, bread size (hereinafter referred to as the bread heart grade - translator) and the overall baking quality index, compared with the average of “Turkey”, the annual 0.1- 4.6% increase in magnitude. Except flour production, the regression coefficients for the effects of the environment on all traits are the same. The correlation between quality traits and grain yield or proportion was not significant. The deterioration of the quality of the red-hard durum winter wheat observed in the baking industry is caused by non-genetic factors such as the environment, the milling process, baking methods and formulations, or a combination of these factors.