小麦淀粉特性与面包烘烤品质的相关性

利用国内外40个面包小麦品种(系)进行了淀粉性状与面包烘烤品质性状的相关性分析，比较了国内外小麦在加工品质和淀粉性状的差异。结果表明，直链淀粉含量与面包品质性状(Zeleny沉淀值、面团形成时间和稳定时间)呈极显著负相关；淀粉总量与面包品质性状呈负相关，但相关不显著；面粉膨胀势与面包品质性状呈极显著正相关。国内外小麦品种(系)相比，Zeleny沉淀值、面团形成时间和稳定时间等性状差异较大；在淀粉性状和面包品质性状上，国外小麦品种(系)明显优于国内材料。讨论认为，蛋白质和淀粉对小麦的面包烘烤品质都有一定的影响。直链淀粉含量、支链淀粉含量和膨胀势可作为小麦品质育种亲本选配、后代选择的指标。改良我国小麦淀粉的主要目标是降低直链淀粉含量。

Relationship between Wheat Starch Properties and Bread-baking Quality

The relationship between some properties of wheat starch and bread-baking quality traits were analyzed using 40 wheat varieties (lines); and the differences in starch properties and bread-baking quality traits of Chinese and foreign wheat samples were researched. The results indicate that the negative correlation coefficients between amylose content and bread quality traits(Zeleny sedimentation value, dough developing time and stable time)are extremely significant; while the positive correlation between amylopectin content and bread quality traits are extremely significant. No significant correlation between starch content and bread quality traits is observed. Swelling power is extremely and positively correlated to bread quality traits. The domestic wheat varieties have quite different Zeleny sedimentation value, dough developing time and stable time comparing with the foreign wheat varieties. In terms of starch quality characteristics and bread quality traits, foreign varieties (lines) are better than domestic counterparts. In discussion, the importance of both starch and protein for bread quality are evaluated. Selection of high quality parents and high quality single-plants and lines in filial generation could be conducted by using amylose content, amylopectin content and swelling power as the evaluation indexes. The improvement goal for starch properties in Chinese wheat varieties is to lower the amylose content.