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 amylos...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.展开更多
The effects of auxins and media on callus induction from the mature and immature embryos of Chinese spring wheat （Triticum aestivum L.） varieties were investigated. It was found that genotype, medium, auxin source a...The effects of auxins and media on callus induction from the mature and immature embryos of Chinese spring wheat （Triticum aestivum L.） varieties were investigated. It was found that genotype, medium, auxin source and concentration had the significant effects on the induction of embryogenic callus, explants germination and the increment of callus fresh weight. For immature embryos cultured on MS medium, 2 mg L^-1 of 2, 4-D was optimal, and the highest frequency of embryogenic callus （33.50%） was observed. For the mature embryos on N6 medium, 4 mg L^-1 of 2, 4-D was optimal. The frequency of embryogenic callus and increment of callus fresh weight on 2, 4, 5-T media were higher than those on 2, 4-D media, and in the presence of 2, 4, 5-T the precocious germination of explants for all genotypes were significantly suppressed. These results indicated that 2, 4, 5-T was superior to 2, 4-D and NAA in the culture of immature embryos. This is the first report about the effect of 2, 4, 5-T and NAA on wheat tissue culture, particularly in comparison with 2, 4-D in detail.展开更多
该文以品质特性相差较大的34个小麦品种(系)为材料,采用偏最小二乘回归(partial least squares regression,PLSR)分析研究小麦粉的品质特性与生鲜面色泽、质构、感官特性的关系。结果表明,所试小麦粉的品质指标具有较大的变异系数(小麦...该文以品质特性相差较大的34个小麦品种(系)为材料,采用偏最小二乘回归(partial least squares regression,PLSR)分析研究小麦粉的品质特性与生鲜面色泽、质构、感官特性的关系。结果表明,所试小麦粉的品质指标具有较大的变异系数(小麦粉b*值的变异系数为215.84%),样品具有较好的代表性;小麦粉L*值对生鲜面L*值具有显著性贡献(p<0.05),生鲜面L*值与蛋白质、湿面筋、干面筋含量、吸水率呈显著负相关(p<0.05);小麦粉的形成时间、稳定时间、粉质质量指数显著影响生鲜面的硬度指标(p<0.05);小麦粉的峰值黏度、最低黏度、最终黏度等与生鲜面的感官总分呈显著正相关(p<0.05),弱化度对其具有显著负影响(p<0.05)。结果表明,小麦粉的品质特性显著影响生鲜面的色泽、质构和感官特性,在生鲜面专用小麦品种优选中,需要综合统筹小麦粉色泽、糊化特性,以及面团筋力等因素的影响。展开更多
基金supported by the National High Technology Research and Development Program of China(863 Program,2001AA241033 and 2006AA100102)Yunnan Provincial Education Department Scientific Research Program,China (08Y0166)
文摘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.
基金the National High Tech R&D Program of China(863 Program,2003AA207100)the Foundation for the Author of National Excellent Doctoral Dissertation of P R China(200357) the Program forChangjiang Scholars and Innovative Research Team inUniversity(IRT0453).
文摘The effects of auxins and media on callus induction from the mature and immature embryos of Chinese spring wheat （Triticum aestivum L.） varieties were investigated. It was found that genotype, medium, auxin source and concentration had the significant effects on the induction of embryogenic callus, explants germination and the increment of callus fresh weight. For immature embryos cultured on MS medium, 2 mg L^-1 of 2, 4-D was optimal, and the highest frequency of embryogenic callus （33.50%） was observed. For the mature embryos on N6 medium, 4 mg L^-1 of 2, 4-D was optimal. The frequency of embryogenic callus and increment of callus fresh weight on 2, 4, 5-T media were higher than those on 2, 4-D media, and in the presence of 2, 4, 5-T the precocious germination of explants for all genotypes were significantly suppressed. These results indicated that 2, 4, 5-T was superior to 2, 4-D and NAA in the culture of immature embryos. This is the first report about the effect of 2, 4, 5-T and NAA on wheat tissue culture, particularly in comparison with 2, 4-D in detail.
文摘该文以品质特性相差较大的34个小麦品种(系)为材料,采用偏最小二乘回归(partial least squares regression,PLSR)分析研究小麦粉的品质特性与生鲜面色泽、质构、感官特性的关系。结果表明,所试小麦粉的品质指标具有较大的变异系数(小麦粉b*值的变异系数为215.84%),样品具有较好的代表性;小麦粉L*值对生鲜面L*值具有显著性贡献(p<0.05),生鲜面L*值与蛋白质、湿面筋、干面筋含量、吸水率呈显著负相关(p<0.05);小麦粉的形成时间、稳定时间、粉质质量指数显著影响生鲜面的硬度指标(p<0.05);小麦粉的峰值黏度、最低黏度、最终黏度等与生鲜面的感官总分呈显著正相关(p<0.05),弱化度对其具有显著负影响(p<0.05)。结果表明,小麦粉的品质特性显著影响生鲜面的色泽、质构和感官特性,在生鲜面专用小麦品种优选中,需要综合统筹小麦粉色泽、糊化特性,以及面团筋力等因素的影响。
基金新西兰恒天然-中国科学院国际合作项目International Collaborative Research on Dairy Farm Waste application to land supported by Fonterra(Beijing)Farm Management Consulting Co.Ltd
