混合实验仪参数与和面仪、快速黏度仪参数的关系及其对面条品质的影响

快速准确的评价方法对面条品质遗传改良至关重要。法国肖邦公司(Chopin Technologies, France)最新推出的Mixolab分析仪可以同时测定面粉加水后恒温揉混及面团升温后蛋白质弱化和淀粉糊化特性,明确其与现有类似仪器如和面仪和快速黏度测试仪等的关系对小麦品质评价具有重要意义。利用混合实验仪、和面仪、快速黏度测试仪测定了60份小麦品种的有关参数,并对面条品质进行感官评价,分析了相关参数间的关系及预测面条品质的可靠性。结果表明,可以用混合实验仪的稳定时间很好地预测和面仪参数峰值曲线面积、峰值时间和8 min带宽,可分别解释其变异的75.7%、74.6%和56.5%;混合实验仪的C3值、C4值、C5值和吸水率是预测淀粉糊化特性的重要参数,C3值、C4值和C5值与峰值黏度、低谷黏度和最终黏度的相关系数在0.57~0.62之间,吸水率与峰值黏度和最终黏度的相关系数分别是-0.62 (P < 0.01)和-0.55 (P < 0.01)。混合实验仪对面条色泽预测的准确性高达75.7%,但预测面条软硬度、黏弹性、光滑性等口感品质性状的准确性较低,只能解释变异的13.2%~30.5%,因此,面条口感质地特性还应以感官评价为主。     

和面仪参数与粉质仪、拉伸仪及面包成品加工品质主要参数的关系

在育种早期世代应用和面仪测定加工品质是提高品质改良效率的重要手段。以2002—2009年度种植于北京、济南、安阳和郑州的241份北方冬麦区主栽品种和高代品系为材料,采用逐步回归法建立了和面仪参数对粉质仪、拉伸仪和面包烘烤品质主要参数的预测模型。结果表明,可以用和面仪峰值带高、带宽和曲线面积、8 min带高及尾带带高等参数有效预测粉质仪稳定时间、拉伸仪最大抗延阻力、拉伸面积和面包评分,解释其变异的61.0%~68.0%,其中和面仪参数对粉质仪稳定时间和拉伸仪拉伸面积的回归模型拟合度达0.83和0.95。可以用和面仪峰值带高、带宽和曲线面积、峰后带高和曲线面积、8 min曲线面积等参数预测粉质仪吸水率和形成时间、拉伸仪延伸性和面包体积,解释其变异的46.0%~55.0%。和面仪峰值曲线面积可分别解释拉伸仪最大抗延阻力和拉伸面积变异的58.7%和59.7%。峰值曲线面积和峰值带高是和面仪的重要品质参数。     

小麦粉面包烘烤品质指标典型相关分析

本研究于1986年在郑州进行.试验选用50个小麦品种(系),对测定的13项面包烘烤品质指标分组进行了典型相关分析.结果表明:面粉粉质、拉伸品质和蛋白质数量等指标组间普遍存在着显著或极显著的典型相关;能较好地反映粗蛋白含量、湿面筋含量、沉淀值和HMW麦谷蛋白亚基组成得分的粉质仪指标是断裂时间和稳定时间,拉伸仪指标是延伸性.拉伸仪指标与蛋白质数量等指标间关联程度的大小,因拉伸时间的长短而异.粉质仪与拉伸仪指标组间的典型相关主要由断裂时间、形成时间、稳定时间和延伸性所决定.     

强筋小麦磨粉各出粉点的面粉品质特性研究

采用布勒实验磨制粉,测定6个强筋小麦品种不同出粉点面粉的品质特性。结果表明,不同出粉点面粉的品质特性具有明显差异及变化规律。三道心磨粉的灰分含量、蛋白质含量、面糊色泽a*值和b*值、破损淀粉含量、面团形成时间和吸水率随出粉点后移均呈升高或增加趋势;而湿面筋含量、面糊色泽L*值、面团稳定时间、延伸性和最大抗延阻力随出粉点后移而降低。三道皮磨粉的蛋白质含量、湿面筋含量、破损淀粉含量、面团吸水率、稳定时间、拉伸面积、延伸性随出粉点后移呈上升趋势;而面团拉伸参数和面包烘焙品质均高于心磨粉和统粉。不同出粉点的蛋白质与湿面筋含量呈极显著正相关(r=0.81**);灰分含量与面糊色泽的L*值呈极显著负相关(r=－0.89**);破损淀粉含量与吸水率呈极显著正相关(r=0.86**)。研究表明,通过对各出粉点取舍及混配,能够克服我国强筋小麦某些指标缺陷,以满足面包专用粉各项指标要求。     

小麦面团流变学特性与馒头品质分析

测试小麦面团流变学特性具有重要意义。测试的主要方法有基础法和经验法两种。测试仪器主要有粉质仪、拉伸仪、揉混仪、吹泡示功仪、质构仪等。粉质仪主要测定的指标有面粉吸水率、面团形成时间、面团稳定性、弱化度和粉质质量指数等。拉伸仪主要测定的指标有面团抗延伸性、延伸性、拉伸面积、拉伸比例等。揉混仪主要测定的指标有抗揉混阻力、最佳揉和时间、搅拌耐力、烘焙估计吸水值等。吹泡示功仪可以得到面团的韧性、延伸性和烘焙力等信息。质构仪可获得对面团流变特性最大拉伸阻力、拉伸比、面团粘性、面团强度等参数的测试结果。     

北方冬麦区新育成优质品种的面包和馒头品质性状

本研究旨在了解近年北方冬麦区育成优质小麦品种的品质状况, 为优质小麦新品种选育和推广提供重要信息。2013—2014和2014—2015年度将52份国内及6份国外代表性优质品种种植于河北高邑和山东济宁, 测定粉质仪和拉伸仪参数及面包和馒头品质性状, 并分析蛋白质组分含量对面团流变学特性及面包和馒头成品品质的影响。结果表明, 大部分参试品种的粉质仪稳定时间在7 min以上, 品种间面筋强度、面包和馒头成品品质均存在显著差异。CA0493、师栾02-1、12品404、新麦26和Karl 5个品种面包品质好, 其中师栾02-1和Karl的馒头品质也较好, 可以作为兼用型品种在品质育种中应用。拉伸仪品质特性是反映强筋品种面包品质的重要指标, 建议在进行面包品质改良时, 重视拉伸特性。不溶性谷蛋白聚合体含量与面筋强度和面包品质呈显著正相关, 可作为品质育种的选种指标。     

包子起泡与面粉粉质拉伸特性的相关性研究

为了探讨面粉粉质拉伸特性与制作包子起泡的关联性,利用粉质仪和拉伸仪对面筋含量不同的面粉测定面团流变学特性,并对面粉制作包子起泡率与各流变学参数进行相关性分析。结果表明,随着面筋含量增加,面团吸水率增大,形成时间、稳定时间与粉质指数增加,面团拉伸面积、延伸性增加,包子起泡规律不明显。包子起泡的原因是粉质拉伸特性不适当,制作高品质包子的面粉特性为吸水率57.3%~60.9%,形成时间1.40~2.08 min,稳定时间1.50~5.40 min,拉伸比例1.7~2.6 BU/mm的中筋面粉。经过相关性分析,包子起泡与面粉面团吸水率呈显著正相关,与形成时间、稳定时间、粉质指数呈现不同程度负相关,与最大拉伸阻力、拉伸阻力和拉伸比例均有显著正相关。     

我国北方小麦的烘焙品质和蒸煮品质

本文对我国北方小麦的烘焙品质、蒸煮品质、蛋白质和面筋含量、沉降值、粉质仪图和拉伸仪图进行了分析研究.计算了它们的相关系数.蛋白质、面筋、沉降值、粉质仪图和拉伸仪图是反映小麦烘焙品质的指标,提出了强力麦的质量标准.     

拉伸仪和质构仪测定面团拉伸特性的比较分析

面团是面包烘烤及其他发酵制品的基础物质,面团的某些物理品质虽然与面筋蛋白质的特性紧密相联系,但是仅凭蛋白质、面筋含量和沉降值来评价面粉的品质是不够的,面团的流变学特性越来越受到人们的重视,而拉伸指标是其中重要的一项。多年来面团拉伸特性是用德国Brabender公司的面团拉伸仪（extensograph）进行测定,存在着样品用量较多（每个样品需要300 g面粉）和测试时间较长（测一个样品需要135 min以上）等缺点,特别是在育种研究初期,样品量较少的情况下,很难用这种方法进行测定。而英国StableMicrosystems公司近几年生产的TA.XT2质构仪（Texture analyzer）测定面团的拉伸指标,此方法最少只用2 g面粉,测定一个样品只用30 min。本试验比较上述2种方法测定的拉伸指标,并进行其相关性分析,以期为育种初期材料拉伸指标的测定提供依据。     

不同灌溉处理对小麦蛋白组分和面团流变学特性的影响

为阐明不同灌溉处理对强筋和弱筋小麦品质的影响,以藁城8901（强筋）和山农1391（弱筋）品种为材料,设3个灌溉处理,于花后7~35 d分别测定其籽粒蛋白质及其组分含量、以及粉质仪和拉伸仪参数。结果表明,对于籽粒清蛋白和球蛋白,随灌溉量的增加,藁城8901和山农1391的含量均提高;适量灌溉（浇起身水和孕穗水各75 mm）能提高强筋品种籽粒醇溶蛋白和谷蛋白含量,降低弱筋品种的含量。藁城8901籽粒谷蛋白、GMP含量、HMW-GS含量、面粉沉淀值、粉质仪参数和拉伸仪参数显著高于山农1391。灌溉能显著提高藁城8901面粉沉淀值、粉质仪参数和拉伸仪参数,山农1391面团流变学特性对灌溉的反应较迟钝,这与不同灌溉处理对不同品种籽粒醇溶蛋白、谷蛋白、GMP和HMW-GS含量的影响密切相关。     

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program.     

Influence of high molecular weight glutenin subunit substitution on rheological behaviour and bread-baking quality of near-isogenic lines developed from Chinese wheats

Three near‐isogenic lines (NILs) of wheat involving Glu‐B1 and Glu‐D1 alleles were used to study the genetic contribution of high molecular weight glutenin subunits (HMW‐GS) to gluten strength. The HMW‐GS composition of each NILs was determined by SDS‐PAGE. No significant differences were found in grain protein contents among the NILs. Gluten strength and dough‐mixing properties were measured by the Farinograph, the Extensograph, and SDS‐sedimentation (SDS‐SE). Results indicated that line 2, containing the Glu‐1B 14 + 15 and Glu‐1D 5 + 10 combination of subunits, had higher values for flour quality, dough rheological parameters, and bread‐baking quality when compared with lines 8 and 13. Line 8, containing Glu‐1B 7 + 9 and Glu‐1D 5 + 10, was better than line 13 with the Glu‐1B 14 + 15 and Glu‐1D 10 combination. Some major parameters appeared significantly different. The presence of Glu‐1B 14 + 15 was associated with higher dough strength based on SDS‐SE volume and several rheological parameters when compared with Glu‐1B 7 + 9. Lines with subunit 10 at Glu‐D1 performed significantly worse than those with 5 + 10 in gluten index, SDS‐SE volume, Farinograph stability time, Extensograph area and bread‐baking quality.     

Wheat quality traits and quality parameters of cooked dry white Chinese noodles

Dry white Chinese noodle (DWCN) is widely consumed in China, and genetic improvement of DWCN quality has become a major objective for Chinese wheat breeding programs. One hundred and four bread wheat cultivars and advanced lines, including 88from major Chinese wheat-producing areas, were sown in two locations for two years. Their DWCN quality, as evaluated by trained panelists, was studied to determine the relationship between wheat quality parameters and DWCN quality attributes. In general, the cultivars and advanced lines used in this study are characterized with acceptable protein content, but accompanied with weak-medium gluten strength and poor extensibility, and substantial variation is observed for all grain and DWCN quality characters. On average, Australia and USA wheat performed better DWCN quality than Chinese wheats. Simple correlation analysis indicated that both grain hardness and Farinograph water absorption were negatively associated with cooked DWCN color, appearance, smoothness, and taste. Flour whiteness and RVA peak viscosity was positively associated with all DWCN parameters, and their correlation coefficients (r) with DWCN score are 0.34 and 0.41, respectively. Their positive contributions to DWCN quality were mostly through improved color, appearance, smoothness, and taste. Farinograph mixing tolerance index (MTI) and softening were negatively associated with all DWCN quality parameters, and their correlation coefficients with DWCN score are –0.50 and–0.54, respectively. Further analysis indicated that association between protein content, Zeleny sedimentation value, Farinograph stability, and Extensograph extensibility, and DWCN score fit quadratic regression model significantly, with R² 0.12, 0.32, 0.22, and 0.20, respectively. The associations between Zeleny sedimentation value and DWCN's appearance and taste also fit quadratic regression model significantly. This suggests that to certain extent, increased protein content and gluten quality contribute positively to DWCN quality, mostly by improving palatability, elasticity, and stickiness. High flour whiteness, medium protein content, medium to strong gluten strength and good extensibility, and high starch peak viscosity are desirable for DWCN quality. Genetic improvement for flour whiteness, protein quality and starch paste viscosity would increase the DWCN quality of Chinese bread wheat cultivars. This revised version was published online in July 2006 with corrections to the Cover Date.     

Directions in breeding for winter wheat yield and quality in South Africa from 1930 to 1990

Summary Changes in the genetic yield and quality potential of South African winter wheat cultivars since 1930 were investigated by means of canonical variate analysis. Yield potential improved by 87%, while test weight and protein percentage changed marginally. Flour colour improved mostly since 1965, but advancement of flour yield declined after 1984. Dough strength increased since 1930, yet current levels of dough strength should not be exceeded. When compared to farinograph assessment of dough strength, mixograph dough development time appears to be a less sensitive indicator of variation in dough strength. Selection on the basis of mixograph dough development time only, could influence a breeder's perception of the dough quality profile of his breeding programme. Protein efficiency was maintained despite improvement in yield potential. Baking quality improved by 20%. The genetic winter wheat potential advanced significantly since 1930 in meeting the increased nutritional demands of the South African population.Abbreviations BSI Baking strength index - CBP Chorleywood Breadmaking Process - CVA Canonical variate analysis - CV₁ First canonical variate - CV₂ Second canonical variate - FCL Flour colour - FDT Farinograph dough development time - FLY Flour yield - FPC Flour protein content - FST Farinograph stability - FWS Farinograph water absorption - GPR Grain protein content - GPY Grain protein yield - LFV Loaf volume - MDT Mixograph dough development time - SDS SDS sedimentation volume - STY Starch yield - TSW Test weight - WBS Water absorption - YLD Yield     

Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China

Improvement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G × E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G × E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments.     

中国鲜面条耐煮特性及评价指标

以我国北部和黄淮冬麦区的46份主栽小麦品种和育成品系为材料, 分析了品质性状与煮熟面条冲洗水中总有机物含量(TOM)、干物质蒸煮损失率、面条吸水性和黏性等面条耐煮性指标的关系。结果表明, 小麦品种的磨粉品质、面团流变学特性、淀粉品质及TOM值、蒸煮损失率和黏性等面条耐煮性指标存在较大变异。拉伸面积和最大抗延阻力与TOM值呈显著负相关, 相关系数分别为-0.66 (P<0.01)和-0.56 (P <0.01); 稳定时间、拉伸面积和最大抗延阻力与面条煮6 min和10 min后鲜重的相关系数为-0.55~ -0.63 (P <0.01), 耐揉指数与二者的相关系数分别为0.67 (P<0.01)和0.69 (P<0.01); 糊化温度与面条煮10 min后鲜重呈极显著正相关(r = 0.60, P<0.01), 说明提高小麦面粉的蛋白质含量、面筋强度可以显著改善面条耐煮特性, 蛋白质特性是影响面条耐煮性的主要品质因子, 淀粉糊化参数对面条耐煮性也有一定影响。TOM值与面条煮6 min和10 min后鲜重呈显著正相关, 相关系数分别为0.66 (P<0.01)和0.69 (P<0.01); 面条煮6 min与煮10 min后鲜重也呈高度正相关(r = 0.86, P<0.01)。建议将10 g鲜面条煮10 min后的鲜重≤21.0 g作为优质鲜面条耐煮性的主要评价指标。     

北方冬麦区新育成优质小麦品种面条品质相关性状分析

为了解近年北方冬麦区育成优质小麦品种的品质状况,两年两点统一种植52份优质品种(系)及6份国外代表性品种,测定其磨粉品质、和面仪和混合实验仪特性、淀粉糊化特性及面条品质,并利用5个基因特异性标记分析基因型分布及其对品质性状的影响。结果表明,大部分品种为硬质、中强筋类型,品种间出粉率、面粉a*值、b*值、黄色素含量、PPO活性、和面仪参数、混合实验仪形成时间和稳定时间差异较大。和面仪8 min带宽和混合实验仪稳定时间可作为预测面条品质的重要指标,可分别解释面条总分变异33.3%和34.4%。Ppo-A1a和Ppo-A1b频率为41.4%和58.6%,两种基因型间PPO活性差异显著(P<0.05);Ppo-D1a和Ppo-D1b频率为51.7%和48.3%,但PPO活性差异不显著;Psy-A1a和Psy-A1b频率为81.0%和19.0%,两种基因型间黄色素含量差异显著(P<0.05);1BL/1RS易位和非易位品种频率为13.8%和86.2%,两种基因型间面粉L*值、黄色素含量、和面仪衰落势与8 min带宽、混合实验仪稳定时间等差异显著(P<0.05)。面条品质较好的品种包括Sunzell、石优17、郑麦366、中麦 895、周麦 26、CA1004和石4185。本研究明确了58份小麦品种(系)的品质特征和基因型分布,为优质小麦新品种选育和推广提供了重要信息。