基因型和环境对小麦主要品质性状参数的影响

利用8个冬小麦品种（系）于2002年种植在8个不同地点的试验结果,分析了品种（系）、环境以及品种（系）与环境的互作对谷蛋白大聚合体（GMP）及其组成、面团揉混仪参数及烘烤品质等主要品质性状的影响。结果表明,基因型对GMP、高、低分子量谷蛋白亚基有显著影响,说明GMP及其组成主要受基因型控制;沉淀值、峰值时间（MPT）、8min带宽（8TW）受环境影响程度比基因型小;而品种、环境及其互作对面包体积都有显著影响。小麦品质性状间的相关系数受环境条件的影响,不同地点品质性状问的相关系数不同。品种（系）和地点的互作效应在同一品种不同地点间是不同的,即使在不利的环境下,也有表现好的品种（系）。综合考虑对烘烤品质的影响,烟台点和济麦20表现最好。因此,进行品质评价时,不同地点间不仅考虑蛋白质含量的变化,还要考虑蛋白质质量、GMP及其组成、沉淀值、中线峰值时间以及8min带宽的变化规律。     

陕西省小麦品种品质性状研究

通过采用国际标准分析方法对陕西省３５个主要推广小麦品种,品系籽粒、品质性状、蛋白质品质特性、磨粉品质、粉质参数、拉伸参数及烘烤特性的全面系统分析,并采用对品质亚性状得分后,再综合加权评分的办法,获陕西省小麦品种的品质分为三类（优质、中等、一般）５级。本研究对小麦新品种的审定、推广,小麦品质育种以及商品粮基地建设,发展陕西的粮食与食品加工工业,都具有极其重要的理论和经济意义。     

花后灌水次数对强筋小麦籽粒产量和品质的影响

在防雨池栽培条件下,以2个优质强筋小麦品种（济麦20和藁城8901）为试验材料,研究了花后不同水分供应状况对籽粒产量、籽粒品质（粉质仪参数和面包体积）及其蛋白质组分的影响.结果表明：2个品种的籽粒产量、面粉的面团形成时间、面团稳定时间和制成面包体积均随花后灌水次数的增加呈先升高后降低的趋势;其中,花后灌1水（花后7 d）时藁城8901的籽粒产量最高,花后灌2水（花后7 d+花后14 d）时济麦20的籽粒产量最高;2个品种面粉的面团形成时间、面团稳定时间和制成面包体积均以花后灌1水时最优.单体蛋白含量、不溶性谷蛋白含量、谷蛋白总含量、蛋白质含量以及湿面筋含量也呈现类似的变化趋势.逐步回归分析表明,花后不同水分供应状况下,不溶性谷蛋白含量是影响面团稳定时间的关键因素,谷蛋白总含量与面包体积的变化密切相关.因此,为了保持优质强筋小麦品质的稳定性,水分管理应以改善籽粒蛋白质特别是谷蛋白组分的构成为目标.     

糯米粉面包的研制

为提高糯米粉的利用率,丰富面包品种,以感官评分为考察指标,研究糯米粉对面包品质的影响,确定其最佳工艺优化条件。通过正交试验确定了糯米粉面包的关键技术参数为：糯米粉7.5g/100g、牛奶50g/100、鸡蛋12.5g/100g、饮用水5g/100g、面团发酵时间130min,技术操作简单,适合家庭采用。所研制的糯米粉面包具有良好的色泽和口感,且带有甜香的糯米风味。     

小麦高分子量麦谷蛋白亚基鉴定及其品质效应研究进展

高分子量谷蛋白亚基(HMW-GS,high molecular weight glutenin subunits)是小麦子粒贮藏蛋白的重要组成成分,其组成、搭配、表达水平及含量决定面团弹性和面包加工品质。本文主要介绍了小麦HMW-GS编码基因的克隆、分子特征、分子标记开发及其在小麦育种中的应用,并综述了不同HMW-GS与面粉加工品质之间的关系,以及HMW-GS基因遗传转化、微量配粉和突变体培育等方面的研究进展,分析了目前研究中存在的主要问题,认为通过分子标记辅助选择和转基因技术聚合优质亚基,培育优质面包小麦品种和明确各个HMW-GS基因的品质效应是今后的研究重点。     

不同环境条件对三种筋型小麦品质性状的影响

选用6个有代表性的强筋、中筋和弱筋小麦品种在河南省5个纬度点(32°N～36°N)种植,研究了3种筋型小麦品质性状在不同环境的变化特点．结果表明,粗蛋白含量、湿面筋含量、弱化度、评价值和延伸性受纬度环境影响较大,面团流变学特性的粉质仪参数和拉伸仪参数的品种间差异达显著水平,且这些品质性状的变异系数较大．不同筋型品种不同品质性状的变化以及不同品质性状在不同纬度间的变化不同,除个别纬度点外,蛋白质含量、湿面筋含量、形成时间、评价值、延伸性、抗延伸性和最大抗延伸性有随纬度升高逐渐增加趋势,吸水率呈降低趋势．多数品质性状在信阳(32°N)与驻马店(33°N)之间有一个较为明显的分界线．根据研究结果,对河南省优质小麦品种布局利用和调优栽培技术提出了建议。     

陇育系列冬小麦粉质参数研究

利用JFZD型粉质仪,应用GB/AACC/ICC系统评价的方法测试陇育系列6个小麦品种的粉质评价值,从而检验和评价小麦品质。6个小麦品种的平均吸水率为58.42%,变幅为56.2%—62.4%;形成时间平均值为2.29min,变幅为2.0—2.5min;稳定时间平均值为1.85min,变幅为1.6—2.8min;软化度平均值为195.3FU,变幅为132—264FU。参试品种均为低筋粉,且粉质特性相差不大,既不符合国家优质面包粉质参数的规定,也不适合做优质饼干、蛋糕。因此,在面粉加工过程中,利用配麦进行面粉品质改良后加以利用。在今后的育种工作中应有目的地引进优质资源,利用现代育种手段改良品种品质,培育优质专用小麦。     

我国小麦品质改良的发展方向

小麦是我国的主要粮食作物之一,也是我国最重要的商品粮食和贮藏品种。据农业部统计,１９９７年小麦种植面积４．５亿亩,占粮食播种面积的２６．６％,产量１．２３亿吨,占粮食总产量的２４．９％。从总体上讲,我国的小麦品种的蛋白质含量与国外品种差异不大,但是蛋白质质量差,表现为面筋强度弱,面团流变学特性差,加工品质不好。随着市场经济的发展,人民生活水平的提高,“标准粉”、“富强粉”已逐渐失去市场竞争力,各种专用粉,如面包粉、糕点粉、饺子粉、面条粉、方便面用粉和富硒、铁、钙等保健粉日趋进入市场。为适应“专用…     

晋中麦区小麦品质与面包质构及色差评价

目的:探讨晋中麦区小麦品质与面包质构及色差的关系,选择山西省专用面包粉原料以及充分挖掘山西优质小麦品种资源。方法:选取黄淮冬麦区、北方晚熟冬麦区、北方冬麦区的39个优质小麦品种,在山西省晋中麦区种植,收获后测定籽粒品质与面包质构及色差,并进行相关分析、主成分分析以及聚类分析。结果:晋中麦区适宜发展中强筋小麦品种;其中影响面包小麦的主要品质指标是蛋白质含量、湿面筋含量和沉降值;黏附性和黏附伸长度可以作为评价面包产品的重要指标;亮度值L*和黄度值b*可以作为评价面包产品的辅助指标。本研究筛选出适合在晋中麦区种植的面包小麦品种3个:豫麦34、晋麦67、晋农128;有望改良为面包小麦的品种6个:抗碱麦、乌麦201w22、豫麦70、晋麦72、临汾10号、太麦8003。结论:晋中麦区在发展中强筋小麦品种的同时,更要注重蛋白质含量、湿面筋含量、沉降值、黏附性、黏附伸长度及面包色差指标的限制,上述信息对选择山西省专用面包粉原料以及充分挖掘山西优质小麦品种资源具有一定的意义。     

紫薯曲奇饼干品质和加工工艺研究

以紫薯粉、小麦标准粉、黄油、鸡蛋、糖粉为原料,采用单因素和正交试验设计,对紫薯混合粉的流变学特性,紫薯曲奇饼干的抗氧化性、质构特性、感官品质等测定分析,研究确定紫薯黄油曲奇饼干的最佳紫薯粉添加量、最佳配方和加工工艺。结果表明：紫薯粉的添加量与混合粉的形成时间、稳定时间、面粉的吸水率呈负相关,与面筋的弱化度、面团的延伸性呈正相关;紫薯粉有利于面筋的弱化,适宜加工曲奇饼干;紫薯粉能降低黄油曲奇饼干贮藏期间的抗氧化值。添加50%~70%的紫薯粉可以改善黄油曲奇饼干的硬度、黏聚性、咀嚼性、感官性状,最佳配方为：紫薯粉60g（小麦标准粉40g）、鸡蛋75g、黄油70g、糖粉40g。最佳搅打工艺为：先打发鸡蛋与糖粉至奶油状,然后加入黄油搅打至粘稠的絮状,再拌入紫薯粉与小麦标准粉的混合粉;单个重10~12g的湿饼坯最佳烘烤温度为上火155~160℃、下火170℃、烘烤时间12min。     

生态因子对不同冬小麦品种面粉拉伸参数的影响

选用6个有代表性的冬小麦品种（豫麦34、藁麦8901、豫麦49、豫麦70、洛阳8716、豫麦50）,连续两年在河南省5个不同纬度地点（32° N-36° N）种植,研究了生态因子、品种遗传因素与冬小麦拉伸参数之间的关系.结果表明： 品种遗传因素对拉伸参数的影响大于生态环境.豫麦34和藁麦8901的最大抗阻和拉伸面积均大于其他4个品种,且品种间差异达到显著水平.在豫南（信阳和驻马店）种植点的小麦拉伸参数均与豫北（武陟和汤阴）达到显著差异,但拉伸参数随纬度变化的规律在年际间并不一致.不同年份气象因子对拉伸参数的影响程度不同,其中2002年小麦灌浆-成熟期降雨量与小麦拉伸参数显著相关.小麦生育中后期的水分管理应充分考虑气象因素,以改善小麦面粉拉伸参数.     

Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar ‘Chara’ and a Canadian cultivar ‘Glenlea’. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.     

Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

When psyllium husk, wheat bran and germ was added, Incorporation of psyllium and wheat bran may affect the dough structure, dough rheology as well as the final quality of baked Arabic flat bread, which, thus, became important for this study. Scanning Electron Micrographs (SEM) taken on Arabic bread, depicted both intact small and the large starch granules on the outer crust area. This was mainly due to the rapid loss of moisture from the Arabic bread surface during intense baking operation leaving less moisture for gelatinization to take place. With psyllium added to WWF at 0, 3, and 5 % level, the peak time was increased from 3 to 4.5 min. The ascending and descending angle values were more or less identical in all the samples except with wheat germ addition, whereas much lower values (51 to 58°) for these parameters were observed, indicating a faster rate of dough breakdown. With psyllium, fine- and coarse bran addition to WWF, a corresponding increase in peak time was observed. Ascending and descending angles showed similar trends to that of the WWF and psyllium combinations. Use of falling number apparatus is an indirect method of measuring the diastatic enzyme activity in cereal flours. WGF showed lower falling-number values (502 s) than the WWF (607 s). Addition of fine bran to WWF lowered the falling number (607 to 563 s) whereas with coarse wheat bran and germ, these values were increased.     

Development of genetically modified wheat to assess its dough functional properties

End-use functionality of bread wheat depends mainly on the protein content, the presence of particular subunits of high and low molecular weight glutenin, the ratio of high molecular weight to low molecular weight glutenin subunits, and the ratio of glutenin to gliadin. The exact contribution of each of these factors to end-use functionality is still largely unknown. Transgenic plants can allow these factors to be studied within a particular background thus contributing to our understanding of end-use functionality. Two Canadian wheat lines, one of them containing high molecular weight glutenin subunits (HMW-GS) coded by all three Glu-1 loci and one line null at all three loci were assessed for dough rheological properties and bread and tortilla-making properties. Protein composition of the flours were characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis, size exclusion high performance liquid chromatography, and sedimentation test. Proteins in the samples were fractionated and the proportions of monomeric proteins, soluble glutenin, and insoluble glutenin were quantified. Functionality of the flours were characterized by small-scale methods such as the 2 g mixograph, 10 g farinograph, and micro-extension testing. End-use quality was evaluated by small-scale bread and tortilla production. Mixograph development time and mixograph peak height were much higher for the lines containing HMW-GS. The lines null for HMW-GS showed no resistance to extension. Lines null for HMW-GS produced 'brick'-like bread. Tortilla prepared from the null lines had poor rollability and lower puncture force. The results showed very strong dependencies of quality on the presence of HMW-GS.     

强筋与弱筋小麦籽粒蛋白质组分与加工品质对灌浆期弱光的响应

选用强筋小麦品种济麦20和弱筋小麦品种山农1391,在大田试验条件下,分别于籽粒灌浆前期(花后6—9 d)、中期(花后16—19 d)和后期(花后26—29 d)对小麦进行弱光照处理,研究了籽粒产量、蛋白质组分及加工品质的变化。灌浆期弱光显著降低小麦籽粒产量,灌浆中期对济麦20和灌浆后期对山农1391的产量降幅最大。弱光处理后,籽粒氮素积累量及氮素收获指数减少。但弱光使籽粒蛋白质含量显著升高,其中灌浆中期弱光升幅最大,原因可能是由于其粒重降低造成的。弱光对可溶性谷蛋白无显著影响,但增加不溶性谷蛋白含量,使谷蛋白聚合指数显著升高,面团形成时间和稳定时间亦升高,籽粒灌浆中、后期弱光对上述指标的影响较前期大。灌浆期短暂的弱光照对改善强筋小麦粉质仪参数有利,但使弱筋小麦变劣;并均伴随籽粒产量的显著降低这一不利影响。     

Role of lipoxygenase in the determination of wheat grain quality

Analysis of the correlation between endogenous lipoxygenase activity and 15 wheat grain quality parameters in three bread wheat populations has shown that enzyme activity influences the weight of 1000 grains, dough deformation energy, dough tenacity, and mixing properties. The correlations between the enzyme activity and the basic quality parameters are negative at high activity levels. The optimum values of specific lipoxygenase activity at which all quality parameters studied have the maximum values range from 108.5 ± 1.2 to 126.4 ± 1.9. It has been found that the ability of lipoxygenase to strengthen gluten is related to the lowering of dough extensibility.     

Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases

Although many xylanases are widely used in the baking industry, only one glycoside hydrolase family 10 (GH 10) xylanase has previously been reported to be effective in baking. In this study, we compared the effectiveness of two GH 10 xylanases, psychrophilic XynA from Glaciecola mesophila and mesophilic EX1 from Trichoderma pseudokoningii, in bread making. The optimal dosages needed to improve wheat flour dough and bread quality were 270-U/kg flour for EX1 and 0.9-U/kg flour for XynA. At their optimal dosage, both XynA and EX1 had significant dough-softening ability, resulting in a 50% reduction in Brabender units. XynA was more effective than EX1 in reducing the time to reach maximum consistency. XynA and EX1 showed similar effects in improving the bread volume (~30% increase). EX1 was more effective in reducing the initial crumb firmness. Although both enzymes exhibited similar anti-staling effects on the bread, based on a decrease in the bread firmness, XynA had a greater effect on reducing the firming rate, and EX1 showed an enhanced reduction in the initial firmness. These results show that these two GH 10 xylanases have unique advantages in improving dough and bread quality and indicate their potential in bread making.     

The effect of seaweed composite flour on the textural properties of dough and bread

Seaweeds as food and seaweed-derived food flavors, colors, and nutrients are attracting considerable commercial attention. In the baking industries, hydrocolloids are of increasing importance as bread making improvers, where their use aims to improve dough handling properties, increase the quality of fresh bread, and extend the shelf life of stored bread. Seaweeds contain a significant amount of soluble polysaccharides and have the potential function as a source of dietary fiber. In this study, red seaweed (Kappaphycus alvarezii) powder was incorporated (2–8 %) with wheat flour and used to produce bread. The effect of seaweed composite flour on dough rheological properties and the quality of bread was investigated using various techniques. Farinograph tests were applied to determine the effect of seaweed powder on the rheological properties of wheat flour dough, while texture profile analysis (TPA) was used to measure the textural properties of dough as well as the final product. The results showed that the additions of seaweed powder (2–8 %) increased the water absorption of the dough. TPA results showed that the addition of seaweed powder decreased stickiness properties. Bread produced with seaweed composite flour showed higher values of firmness.     

不同氮肥基追比例对高温胁迫下小麦籽粒产量和品质的影响

选用强筋小麦品种济麦20、烟农19、藁麦8901做试验材料,设置不同氮肥基追比例和籽粒灌浆中后期高温胁迫处理,研究了不同氮肥基追比例对高温胁迫条件下小麦籽粒产量和品质的影响.研究结果表明,追氮比例由50%增加到70%,3个品种的千粒重、籽粒产量、粗蛋白含量、湿面筋含量、醇溶蛋白含量、谷蛋白含量、HMW-GS含量、LMW-GS含量、HMW-GS/LMW-GS比值显著提高.济麦20和烟农19的谷蛋白大聚合体含量、谷蛋白大聚合体体积加权平均粒径和表面积加权平均粒径因追氮比例提高而升高, 藁麦8901则无显著变化.济麦20和烟农19的面团形成时间、面团稳定时间因追氮比例提高而延长, 藁麦8901基本不受影响.追氮比例由50%增加到70%,3个品种的籽粒支链淀粉/直链淀粉比值显著降低,淀粉糊化高峰黏度、低谷黏度、稀懈值、最终黏度和反弹值相应降低.总之,提高氮肥追施比例可在一定程度上缓解灌浆期高温胁迫对小麦粒重和蛋白质质量的不利影响,但对淀粉质量产生负面效应,且品种间存在差异.