日本食品科学工学会誌
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
研究小集会
北海道のコムギ品種開発と生産・加工利用の変遷
吉村 康弘
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ジャーナル フリー

2013 年 60 巻 11 号 p. 668-672

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Most of the spring wheat in Hokkaido was replaced by winter wheat after the release of the winter hardy variety ‘Hokuei’ in 1954 ; the target of wheat breeding subsequently shifted to increased yield. After the release of the winter wheat variety ‘Horoshirikomugi’, with good storage tolerance and disease resistance, in 1974, wheat production in Hokkaido increased remarkably. At the time, Hokkaido’s wheat was mostly consumed for bread-making, and millers demanded hard wheat with higher protein content. However, the higher yield of new varieties resulted in lower protein content, generating a negative reputation because of poor bread-making qualities. Therefore, we focused on Japanese ‘Udon’ noodles, which require intermediate protein content, in consultation with millers. Our aim was to develop a winter wheat with good Udon noodle-making qualities, similar to those of Australian Standard White (ASW). ‘Chihoku-komugi’, which was released in 1981, showed slightly lower amylose content and good Udon-making qualities, because the amylose content of flour is greatly associated with the texture of Udon noodles. This variety was regarded as one of the best domestic wheat varieties for Udon noodle-making ; however, its lower disease resistance, poor milling qualities, and undesirable flour color did not satisfy farmers and millers. This led us to screen breeding lines of early generations by evaluating milling qualities and flour color. As a result, a new variety, ‘Kitahonami’, with good noodle-making and milling qualities, similar to those of ASW, was developed in 2006. ‘Kitahonami’ shows excellent milling qualities and flour color, high yield, good resistance to diseases, and pre-harvest sprouting, which is satisfactory to farmers and millers. ‘Kitahonami’ is currently cultivated throughout Hokkaido.

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