[1]师凤华,马廷臣.面包麦早代烘焙品质指标研究进展[J].黑龙江农业科学,2002,(01):35-38.[doi:10.11942/j.issn1002-2767.2002.01.0035]
　SHI Feng-hua,MA Ting-chen.Developments of Baking quality Early Option Indexes in Bread Wheat[J].HEILONGJIANG AGRICULTURAL SCIENCES,2002,(01):35-38.[doi:10.11942/j.issn1002-2767.2002.01.0035]
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面包麦早代烘焙品质指标研究进展

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2002年01 页码: 35-38 栏目: 出版日期: 2002-01-10
Title:
Developments of Baking quality Early Option Indexes in Bread Wheat
文章编号:
1002 -2767(2002)01 -0035 -04
作者:
师凤华;  马廷臣
东北农业大学农学院, 哈尔滨150030
Author(s):
SHI Feng-hua ;  MA Ting-chen
Northeast Agricutrue University , Harbin 150030 ,China
关键词:
小麦; 品质; 选择指标; 早期世代
Keywords:
wheat ; quality option index ; early generation
分类号:
S512 .109.2
DOI:
10.11942/j.issn1002-2767.2002.01.0035
文献标志码:
A
摘要:
介绍了面包专用小麦早代烘焙品质选择指标, 包括常规指标(沉降值、蛋白质含量、湿面筋含量、伯尔辛克值等)和生化指标(高分子量麦谷蛋白亚基组成、大粒度谷蛋白含量及UPP %等)。并评价了它们的实用价值和利用情况, 以期为育种提供建议。
Abstract:
The thesis introduces triditional and biochemical option indexes of early generations on wheat bakingquality .It also assesses their value and utilization in pratice , expected to provide a sugetion to breeding .

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备注/Memo

收稿日期:2001-09 -10　

作者简介:师凤华(1976 -), 女, 山东省东平县人, 在读硕士, 从事小麦育种研究。

更新日期/Last Update: 2016-12-04