小麦面粉和鲜面片色泽及相关基因组成分析

袁博, 张晓, 方正武, 李曼, 寿路路, 汪尊杰, 江伟, 肖龙飞, 高德荣

Analysis of Color Traits and Related Gene Composition in Wheat Flour and Fresh Noodle Sheet

Yuan Bo, Zhang Xiao, Fang Zhengwu, Li Man, Shou Lulu, Wang Zunjie, Jiang Wei, Xiao Longfei, Gao Derong

图4 小麦面粉色泽与品质指标的相关性分析 GPC：籽粒蛋白质含量；TGW：千粒重；GH：籽粒硬度；WGC：湿面筋含量；GI：面筋指数；SV：沉降值；WAR：吸水率；DDT：面团形成时间；ST：稳定时间；PV：峰值黏度；TV：低谷黏度；BD：稀懈值；FV：最终黏度；SD：回生值；PT：峰值时间；PaT：糊化温度。

Fig.4 Correlation analysis of wheat flour color and quality index GPC: grain protein content; TGW: 1000-grain weight; GH: grain hardness; WGC: wet gluten content; GI: gluten index; SV: sedimentation value; WAR: water absorption rate; DDT: dough development time; ST: stability time; PV: peak viscosity; TV: trough viscosity; BD: breakdown; FV: final viscosity; SD: setback; PT: peak time; PaT: pasting temperature.