九州北部におけるコムギ粉の色相の年次間変動とその要因

日本作物学会紀事

佐藤 大和¹  内村 要介¹  尾形 武文¹  松江 勇次¹  陣内 暢明¹ 

[1] 福岡県農業総合試験場

关键词: Flour color;    粉の色相;    Wheat;    コムギ;    Multiple-regression analysis;    重回帰分析;    Production year;    収穫年次;    Precipitation;    積算降水量;    Protein content;    タンパク質含有率;    Bulk density;    容積重;   

DOI  :  10.1626/jcs.72.409

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Annual variation of wheat flour whiteness was examined to establish cultivation techniques for producing good quality wheat with high (superior) and stable flour whiteness. The degree of flour whiteness increased as the bulk density of grains and the maximum viscosity (of the flour) increased and the protein content and precipitation during late stage of ripening decreased. Especially, the correlation of flour whiteness with the bulk density of grains was high, with the highest correlation coefficient. There was a negative relationship between the bulk density of grains and precipitation during the late ripening stage (1-15 days before maturity stage). These results indicate the possibility of using the bulk density of grains as an index of flour whiteness and rain damage. The degree of flour whiteness was influenced the most by precipitation 3 to 6 days before the maturity stage. Judging from the above results, improvement of the tolerance to the precipitation during the late ripening stage is most important for stable production of wheat flour with superior (high) whiteness. The selection of the cultivars whose quality was little damaged by the precipitation during the late ripening stage, and early sowing that allow harvest in May with little precipitation, may be effective for producing good quality wheat with superior (high) and stable flour whiteness.

【 授权许可】

Unknown