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馒头是小麦在中国的主要最终利用产品。为获得和保持馒头市场,美国生产的小麦需要具有稳定和优良的品质。本研究旨在确定由于小麦基因型及其种植环境不同而引起的中国馒头品质的变化。16个小麦品种在3个地点种植2个生长季节。馒头品质由体积(cm~3)、流变值(g/cm~2)、外观评分和内观评分来确定。它们的变异性是通过方差分析确定的。基因型和环境均严重地影响馒头品质.软白冬小麦品种Dusty所有4项品质指标均优良稳定。其它品种或具有优良品质或具有良好稳定性,但不是所有指标性状均表现优良。基于以上结果,确实适于制作中国馒头的品质优良而稳定的小麦品种,这种品种无疑会保持或扩大美国小麦出口市场。
Steamed bread is the main end product of wheat in China. In order to obtain and maintain the bread market, wheat produced in the United States needs to have a stable and excellent quality. The purpose of this study was to determine the changes in Chinese steamed bread quality caused by different wheat genotypes and their planting environment. Sixteen wheat cultivars were planted in three locations for two growing seasons. Steamed bread quality by the volume (cm ~ 3), the rheological value (g / cm ~ 2), the appearance of the score and the concept of rating to determine. Their variability is determined by analysis of variance. The quality of steamed bread was seriously influenced by genotype and environment. All four quality indexes of soft white winter wheat Dusty were excellent and stable. Other varieties either have good quality or have good stability, but not all of the indicator traits perform well. Based on the above results, it is indeed suitable for the production of good quality and stable wheat varieties of Chinese steamed bread, which undoubtedly will maintain or expand the U.S. wheat export market.