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首页> 外文期刊>Spanish Journal of Agricultural Research >Evolution of bread-making quality of Spanish bread-wheat genotypes
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Evolution of bread-making quality of Spanish bread-wheat genotypes

机译：西班牙面包小麦基因型面包制作质量的演变

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摘要

In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 landraces from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and failing number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were analyzed. Dough behaviour during mixing (DoughLAB) and handling (alveograph) was also considered. An evolution in grain and flour properties was observed over time. In modern cultivars, grain yield was improved owing to higher grain production. In landraces, higher grain yields were related to larger grain size. Unlike in landraces, an inverse correlation between grain yield and protein content was found in modern cultivars. In addition, because of their high protein quality, modern cultivars surpassed landraces in bread-making properties. Landraces showed considerable variability in protein quality and scored lower curve configuration ratio values than other cultivars with similar strength. Cultivars introduced after the green revolution reached the highest levels of bread-making quality, a feature attributable to their high protein quality.
机译：在这项研究中，评估了36种西班牙小麦基因型（五个现代商业品种，四个在绿色革命后引入的品种以及来自西班牙西北部的27个地方品种）。分析了谷物（产量，比重，蛋白质含量和不合格品数）和面粉（产量，蛋白质含量，Zeleny指数，湿面筋和面筋指数）的特性。还考虑了混合过程（DoughLAB）和处理过程中（发酵罐）的面团行为。随着时间的流逝，观察到谷物和面粉特性的变化。在现代品种中，由于更高的谷物产量而提高了谷物产量。在地方品种中，较高的谷物产量与较大的谷物尺寸有关。与地方品种不同，现代品种发现谷物产量与蛋白质含量之间呈负相关。另外，由于其高蛋白品质，现代栽培品种在面包制作性能方面超过了地方品种。地方品种的蛋白质质量表现出相当大的变异性，并且其曲线构型比值低于其他具有相似强度的品种。绿色革命之后引入的品种达到了最高的面包制作质量水平，这归因于其高蛋白质量。

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