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为了解硬粒小麦品种不同磨粉样品和不同类型间的淀粉品质特性,测定了2个硬粒小麦品种4种不同磨粉样品的膨胀势和5个不同类型品种的膨胀势和直链淀粉含量。结果表明,2个硬粒小麦品种不同磨粉样品的膨胀势均以淀粉最高;缺失4A型和7A型的硬粒小麦品种具有膨胀势高、直链淀粉含量低的特性。文中还对我国硬粒小麦品质改良作了讨论。
In order to understand the starch quality characteristics of different milling samples and different types of durum wheat varieties, the swelling potential and the amylose content of four durum wheat varieties were measured. . The results showed that the swell potentials of two durum wheat cultivars with the highest milling rates were the highest, while those with the deficient types 4A and 7A had the characteristics of high swelling capacity and low amylose content. The paper also discussed the improvement of the quality of durum wheat in our country.