The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope ...The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope (SEM) equipped with the energy dispersive X-ray spectroscope (EDS). The results showed that Pb contents in grains at different positions followed the order of endosperm > pericarp > aleurone. The differences of Pb contents varied among the WVFSE, and wheat with strong gluten had a highest average content of Pb, while wheat with medium gluten had a lowest one. There were significant third order equation correlations between Pb content in endosperm and that in aleurone layer and that in pericarp, respectively. And good correlation coefficients were obtained. However, the correlation differed at different position among WVFSE, which indicated that Pb contents in endosperm, aleurone layer and pericarp were regulated by each other.展开更多
[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour an...[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.展开更多
文摘The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope (SEM) equipped with the energy dispersive X-ray spectroscope (EDS). The results showed that Pb contents in grains at different positions followed the order of endosperm > pericarp > aleurone. The differences of Pb contents varied among the WVFSE, and wheat with strong gluten had a highest average content of Pb, while wheat with medium gluten had a lowest one. There were significant third order equation correlations between Pb content in endosperm and that in aleurone layer and that in pericarp, respectively. And good correlation coefficients were obtained. However, the correlation differed at different position among WVFSE, which indicated that Pb contents in endosperm, aleurone layer and pericarp were regulated by each other.
基金Modern Agricultural Industrial Technology System of Hebei Province(STX-02).
文摘[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.
