Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the...Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.展开更多
Take-all is a serious disease found in wheat across the world. Haynaldia villosa is considered to be resistant to take-all at a high level. TH3 was an amphiploid （2n =42, AABBVV） between Triticum durum and Haynaldia...Take-all is a serious disease found in wheat across the world. Haynaldia villosa is considered to be resistant to take-all at a high level. TH3 was an amphiploid （2n =42, AABBVV） between Triticum durum and Haynaldia viUosa with significant resistance to take-all fungus isolated from China. In greenhouse experiment, the derivatives of the hybrid between wheat and TH3 showed better resistance to take-all than that of the wheat control. One of the derivatives named HW918-5 was selected for further analysis. Cytological and genomic in situ hybridization （GISH） analysis indicated that a monotelosome originated from H. villosa existed in the genome of the offspring of the line HW918-5. The monotelosome with promising resistant gene for take-all was located on the 3V chromosome of H. villosa in the further PCR-based molecular analysis.展开更多
文摘Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.
文摘Take-all is a serious disease found in wheat across the world. Haynaldia villosa is considered to be resistant to take-all at a high level. TH3 was an amphiploid （2n =42, AABBVV） between Triticum durum and Haynaldia viUosa with significant resistance to take-all fungus isolated from China. In greenhouse experiment, the derivatives of the hybrid between wheat and TH3 showed better resistance to take-all than that of the wheat control. One of the derivatives named HW918-5 was selected for further analysis. Cytological and genomic in situ hybridization （GISH） analysis indicated that a monotelosome originated from H. villosa existed in the genome of the offspring of the line HW918-5. The monotelosome with promising resistant gene for take-all was located on the 3V chromosome of H. villosa in the further PCR-based molecular analysis.
