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目前,我国小麦育种工作者十分重视品质育种.有关研究表明,微量SDS(即十二烷基硫酸钠)沉淀值法可以间接测定影响小麦烘焙品质的面筋质与量(从烘焙面包角度而言)的差异,且测定时用粉量少,适用于早代选择优质品系.我们于1986年3—6月对11个冬小麦品种(系)进行多次测试,探讨微量沉淀值与面粉理化特性(烘焙品质)的关系及影响沉淀值高低的环境因素,为将这一测定法应用于小麦育种早代品质选择提供依据.材料与方法
At present, our country breeders pay great attention to quality breeding.Research shows that the micro-SDS (ie, sodium lauryl sulfate) sedimentation value method can indirectly determine the quality and quantity of wheat gluten (from the perspective of baking bread) Of the difference, and the determination of the amount of powder used for early selection of high quality strains.We in 1986 from March to June 11 winter wheat varieties (lines) conducted several tests to explore the value of micro-sedimentation and the physical and chemical properties of flour (baking Quality) and environmental factors affecting the level of sedimentation value, to provide the basis for the application of this determination method to the quality selection of early wheat breeding.Materials and Methods