中文摘要：

以优质强筋小麦新品种济麦20在2005-2006年度山东省及天津24个地点的样品为材料，分析了磨粉品质、面团流变学特性和面包品质，并用反相高效液相色谱（RP-HPLC）和凝胶色谱法（SE—HPLC）对其贮藏蛋白组分进行了量化。结果表明，济麦20的多数品质指标较稳定，面包品质较好，体积较大，仅籽粒硬度、形成时间、稳定时间和面包颈高的变异系数较大。容重、蛋白质含量和籽粒硬度是影响面团流变学特性和面包加工品质变异的重要因素，籽粒硬度与拉伸面积和最大抗延阻力的相关系数分别为0．53（P〈0．01）和0．47（P〈0．05），籽粒蛋白质含量与吸水率、形成时间和延伸性的相关系数分别为0．46（P〈0．05）、0．71（P〈0．001）和0．77（P〈0．001）。容重和籽粒硬度与向包总分极显著和显著正相关，相关系数分别为0．62（P〈0．01）和0．50（P〈0．05）；籽粒蛋白质含量与面包体积极显著正相关（r=0．55，P〈0．01）。贮藏蛋白组分含量显著影响面团流变学特性，谷蛋白、醇溶蛋白、SDS可溶性谷蛋白聚合体、HMW—GS以及LMW—GS含量与面团形成时间和延伸性极显著正相关（r=0．55-0．79，P〈0．01或P〈0．001），高分予量与低分子量谷蛋白亚基含量比例（HMW／LMW）与面团延伸性旱显著正相关（r=0．46，P〈0．05）。HMW．GS含量和HMW／LMW与面包体积均极显著正相关，相关系数分别为0．66和0．64（P〈0．001），SDS不溶性谷蛋白聚合体百分含量与面包结构和总分极显著和显著正相关，相关系数分别为0．53（P〈0．01）和0．48（P〈0．05）。上述信息对理解和改良小麦品质的稳定性有重要意义。

英文摘要：

A total of 24 samples of newly released high quality cultivar Jimai 20 collected from 2005-2006 cropping season at 24 locations were used to evaluate quality traits, and quantify the protein fractions by reversed-phase high-performance liquid chromatography （RP-HPLC） and size-exclusion high-performance liquid chromatography （SE-HPLC） methods. Relations between the quantity of protein fractions and dough properties, and pan bread quality were analyzed. The results indicated that except kernel hardness, farinogram dough development time and stability and loaf spring, most quality traits showed small variation as determined by coefficients of variation across locations. Dough property and bread quality were mainly affected by test weight, grain hardness, and protein correlated with dough extension area and maximum resistance, content. Grain hardness was significantly and positively with correlation coefficients of 0.53 （ P 〈 0.01） and 0.47 （P 〈 0.05） , respectively. Kernel protein content was significantly and positively correlated with dough water absorption, development time and extensibility, with correlation coefficients of 0.46 （ P 〈 0.05）, 0.71 （ P 〈 0.001 ）, and 0.77 （ P 〈 0.001）, respectively. Test weight and grain hardness were significantly and positively correlated with loaf score, with correlation coefficients of 0.62 （ P 〈 0.01） and 0.50 （ P 〈 0.05）, respectively, Kernel protein content was significantly and positively correlated with loaf volume （correlation coefficient -- 0,55, P 〈 0.01 ）. The quantity of total glutenin and gliadin, SDS extractable polymeric protein and quantity of HMW-GS and LMW-GS were significantly and positively correlated with dough development time and extensibility, with correlation coefficients of 0.55 - 0.79 （ P 〈 0.01 or P 〈 0.001）, and the ratio of HMW-GS to LMW-GS was positively correlated with dough extensibility（ r = 0.46, P 〈 0.05）. The quantity of HMW-GS and the ratio of HMW-GS to LMW-GS were signifi