Genome-wide association study of grain micronutrient concentrations in bread wheat

Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing population.Here,45,298 single-nucleotide polymorphisms(SNPs)from 55K chip arrays were used to genotype a panel of 768 wheat cultivars,and a total of 154 quantitative trait loci(QTLs)were detected for eight traits under three environments by genome-wide association study(GWAS).Three QTLs(qMn-3B.1,qFe-3B.4,and qSe-3B.1/qFe-3B.6)detected repeatedly under different environments or traits were subjected to subsequent analyses based on linkage disequilibrium decay and the P-values of significant SNPs.Significant SNPs in the three QTL regions formed six haplotypes for qMn-3B.1,three haplotypes for qFe-3B.4,and three haplotypes for qSe-3B.1/qFe-3B.6.Phenotypic analysis revealed significant differences among haplotypes.These results indicated that the concentrations of several nutrient elements have been modified during the domestication of landraces to modern wheat.Based on the QTL regions,we identified 15 high-confidence genes,eight of which were stably expressed in different tissues and/or developmental stages.TraesCS3B02G046100 in qMn-3B.1 and TraesCS3B02G199500 in qSe-3B.1/qFe-3B.6 were both inferred to interact with metal ions according to the Gene Ontology(GO)analysis.TraesCS3B02G199000,which belongs to qSe-3B.1/qFe-3B.6,was determined to be a member of the WRKY gene family.Overall,this study provides several reliable QTLs that may significantly affect the concentrations of nutrient elements in wheat grain,and this information will facilitate the breeding of wheat cultivars with improved grain properties.

Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.

Impact of Seawater Irrigation on seed germination and seedling growth of Ten Bread Wheat(Triticum aestivum L.)Genotypes

Objective:Seawater leakage in Al-Jabal Al-Akhdar East Libya's coastal areas is one of the most biggest obstacles to farmers obtaining a highly productive crop.As a result,the experiment was conducted in a laboratory to find out the impact of irrigation with seawater on the salt tolerance of Acsad Bread wheat genotypes.Method:Ten genotypes(1398,1492,1514,1522,1524,1536,1538,1544,1550,and 1562),obtained from the Arab Center for the Studies of Arid Zones and Dry Lands Acsad,were used in the study,10 seeds of each genotype with three repetitions were germinated under four seawater concentrations(10,20,30 and 40%).Results:The results showed that there were highly significant(P≤0.05)differences in the genotypes’response to all salinity concentrations,Which led to decreasing germination percentage,delaying the average germination time,and decreasing radical/plumule length and seedling fresh/dry weight compared with a control.As noted genotypes(1524,1522 and 1514)were able to germinate in all concentrations of seawater,and gave the best average for all the studied traits.Also,the study indicated that a concentration of seawater of 40%was the most toxic for all wheat genotypes.The results of this study categorize the wheat genotypes into tolerant genotypes(1524,1522 and 1514),moderate tolerant(1492,1536),and sensitive(1398,1538,1544,1550 and 1562).Conclusion:The results concluded that the possibility of wheat crops agriculture into tolerant in Libyan coastal locations in which seawater concentration did not exceed 30%.

Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy

Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.

汉语“米”指称体系与英语“Bread”指称体系的对应

特定的自然环境产生特定的饮食文化,特定的饮食文化有与之相应的特定的语言表达形式,而不同的语言指称体系之间表现出一定的关联性。例如,中国大部分地区以"米"为主食,大部分英语国家以"bread"为主食,汉语"米"指称体系与英语"Bread"指称体系就显示出这种对应性。

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

体验融入营销的标本式透析——以“Bread Talk”为样本

本文以体验营销这一营销战略为切入点,结合Bread Talk的体验营销之道,试图从差异化、个性化、整合性三方面探讨体验营销的要点,揭示体验营销作为一种新兴的营销手段,对提升品牌价值所产生的深刻影响,为透视体验营销的效果提供一个有价值的视角。

Development of Bean Dreg Bread and Quality Evaluation

The research compared differences between bean dreg breads and common breads from perspectives of sensory quality, texture and taste.

Effect of Pectin, Guar and Carageenan on Quality Parameters and Staling of Gluten Free Pan Bread

The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among investigated samples, control （starch） bread with no added

The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case,the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making.The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.

Nutritional evaluation of different cultivars of potatoes(Solanum tuberosum L.) from China by grey relational analysis(GRA) and its application in potato steamed bread making

Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

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.

Evaluation on Chinese Bread Wheat Landraces for Low pH and Aluminum Tolerance Using Hydroponic Screening

Aluminum （Al） toxicity often takes place in acidic soils with a pH of 5.5 or lower. Breeding and cultivation of Al tolerance wheat can partially protect wheat escaping from Al toxicity. The scarcity of the tolerant sources impedes the wheat breeding. In order to find new Al tolerance sources, we screened 173 bread wheat landraces from Tibet of China using hydroponic screening. It was indicated that： （1） There were diversities on the root regenerate length （RRL）. The RRL of a large of landraces were longer than 7.00 cm in pH 7 （58.38%） and pH 4.5 （66.47%）, but shorter than 5.00 cm in pH 4.5 ＋50μM Al^3＋ （80.93%）. The low pH showed either promotion or restraining effects depend on landraces, but Al toxicity under low pH only showed restraining effects on the root elongation. （2） There were also diversities on root tolerance index of low pH （RTI 1） or root aluminum tolerance index （RTI2） among cultivars. The RTI1 varied from a narrow range but with relatively high value （0.8722-1.2953） in comparison with that of RTI2 （0.3829-1.0058）, and the RTI1 of approximately 60% landraces was higher than 1.0000, the RTI2 of only 19.07% landraces was higher than 0.7000, suggesting that Al toxicity acted as an important factor for the reduction of the root elongation under acidic soils. （3） The RTI 1 of many wheats was higher than 1.0000, and As2256 and As2295 were the most tolerant for low pH, with RTI1 1.2953 and 1.2925, respectively. （4） Based on RTI2, seven wheats showed similar or higher tolerance to Al toxicity than Chinese Spring （CS）, a known tolerance wheat. Much better tolerance existed in landraces of As1543 and As1242, which can be used as the new parents for Al tolerant breeding.

Tissue Nitrogen and Fructan Translocation in Bread Wheat

Translocation of previously accumulated nitrogen and carbohydrates from vegetative tissue of the wheat plant is a major assimilate source for grain filling. This study was conducted to examine genotype differences in nitrogen and fructan translocation and their relationships to grain yield and protein content. Effects indicated that significant genotype differences existed for nitrogen accumulation at anthesis and fructan at milk stage and their translocation. Two high protein genotypes, Cunningham and PST90-19, accumulated more nitrogen before anthesis and had greater nitrogen translocation, but lower post-anthesis nitrogen uptake, than two low protein genotypes, SUN109A and TM56. Among plant parts, leaves were the major storage for tissue nitrogen and provided the overwhelming proportion of the total nitrogen translocation, whereas for fructan accumulation and translocation it was the stems. The two high protein genotypes had a higher percentage of their grain nitrogen derived from nitrogen translocation, while for the two low protein ones, it was from post-anthesis nitrogen uptake and assimilation. Increasing nitrogen application increased nitrogen accumulation and translocation, but decreased fructan accumulation and translocation. High grain protein content was associated with high nitrogen translocation from leaves, stems and the total plant, while high grain yield was related to high fructan translocation from stems and the total plant. Fructan translocation was negatively correlated to grain protein content. Nitrogen and fructan translocation were not correlated with each other.

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Effect of <i>Moringa oleifera</i>Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread

The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100%, 99%, 98%, 97%, 96% and 95% wheat flour supplemented with 0%, 1%, 2%, 3%, 4% and 5% Moringa oleifera leaf powder respectively. The bread samples were allowed to cool at ambient temperature (30℃± 1℃) and analysed for some physical properties, proximate composition, and sensory attributes. Moringa leaf powder addition significantly (p % to 3.28%), ash (1.10% to 1.65%), protein (9.07% to 13.97%), and ether extract (1.51% to 2.59%), while decreasing moisture content (35.20% to 27.65%). Moringa leaf powder supplementation also significantly (p cm3, 32.32 to 25.65 g, 7.00 to 5.83 cm and 4.70 to 2.65 cm3/g respectively, while the loaf weight increased from 169.20 to 185.86 g. There was a significant (p mg/100g and 0.02 to 3.27 mg/100g respectively, while Iron (Fe) and Cupper (Cu) contents decreased from 2.74 to 1.25 mg/100g and 2.26 to 0.03 mg/100g respectively. Sensory evaluation showed that although there was significant (p Moringa supplementation. This implies that despite the high nutrient content of Moringa oleifera powder, it is not a good substitute for wheat in bread production due to its physical characteristics and sensory attributes.

Layering Precision Land Leveling and Furrow Irrigated Raised Bed Planting: Productivity and Input Use Efficiency of Irrigated Bread Wheat in Indo-Gangetic Plains

Stagnating yield and declining input use efficiency in irrigated wheat of the Indo-Gangetic Plain (IGP) coupled with diminishing availability of water for agriculture is a major concern of food security in South Asia. The objective of our study was to establish an understanding of how wheat yield and input use efficiency can be improved and how land leveling and crop establishment practices can be modified to be more efficient in water use through layering of precision-conservation crop management techniques. The “precision land leveling with raised bed” planting can be used to improve crop yield, water and nutrient use efficiency over the existing “traditional land leveling with flat” planting practices. We conducted a field experiment during 2002-2004 at Modipuram, India to quantify the benefits of alternate land leveling (precision land leveling) and crop establishment (furrow irrigated raised bed planting) techniques alone or in combination (layering precision-conservation) in terms of crop yield, water savings, and nutrient use efficiency of wheat production in IGP. The wheat yield was about 16.6% higher with nearly 50% less irrigation water with layering precision land leveling and raised bed planting compared to traditional practices (traditional land leveling with flat planting). The agronomic (AE) and uptake efficiency (UE) of N, P and K were significantly improved under precision land leveling with raised bed planting technique compared to other practices.

Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread

Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides.Hemicelluloses are main components of cell walls of cereal grains.Moreover,hemicelluloses are considered as potential sources of mono-and oligosaccharides.In this study,influence of xylanase on the physicochemical properties and sensory qualities of the whole wheat bread during storage was investigated.Studies of whole wheat bread on microstructure,texture,thermotics,Scanning Electron Microscopic(SEM),X-Ray Diffraction(XRD)were conducted at ambient temperature of 25 and 4◦C respectively.During storage at different temperatures,bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control bread.Results of firmness,enthalpy,Fourier Transformation Infra Red(FTIR)and X-Ray Diffraction(XRD)studies suggested a lower staling rate of bread containing xylanase as compared to control one.Bread containing xylanase showed a smoother surface and more uniform pore size than the control.Significant differences in microstructure of control and bread containing xylanase were observed which might be attributed due to the change in water starch gluten interaction.These differences were also found to be interrelated to the textural properties of bread.Better sensory features were achieved in bread containing xylanase.

Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran

The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.

Bread-Loaf型磁钢的永磁电机气隙磁场计算与参数分析

在二维极坐标平面内对Bread-Loaf型磁钢的无槽永磁电机的气隙磁场进行了解析。采用磁极分段的方法,将Bread-Loaf型磁钢等效成一系列等圆心角的瓦片形磁极结构的组合。求解其中某一段磁极所产生的气隙磁通密度,然后根据叠加原理得到Bread-Loaf型磁钢永磁电机的气隙磁场的分布。二维有限元与实验验证了解析计算结果的准确性。利用该模型分析了Bread-Loaf型磁钢偏心距与极弧系数对电机气隙磁场的影响,为进一步定量分析该种电机的性能提供可靠的依据。