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排序方式: 共有264条查询结果,搜索用时 31 毫秒
1.
Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55–95 °C and 13–19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture-temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 °C for Tosunbey and 19%-55 °C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and P/G, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. 相似文献
2.
Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties. 相似文献
3.
Bryszewska MA Ambroziak W Langford NJ Baxter MJ Colyer A Lewis DJ 《Plant foods for human nutrition (Dordrecht, Netherlands)》2007,62(3):121-126
The potential of selenium-enriched rye/wheat sourdough bread as a route for supplementing dietary selenium intakes is reported.
In addition to their normal diets, 24 female volunteers (24 to 25 years old) were fed either selenium-enriched bread or non-enriched
bread each day (68.02 and 0.84 μg selenium day−1 respectively) for 4 weeks. The chemical form of the selenium in the bread had been characterised using HPLC-ICP-MS, which
showed that 42% of the extractable selenium was present as selenomethionine. Plasma selenium levels and plasma platelet glutathione
peroxidase (GPx1) activity were measured in the volunteers’ blood over a 6-week period. A statistically significant difference
(p = 0.001) was observed in the mean percentage change data, calculated from the plasma selenium level measurements for the
enriched and control group, over the duration of the study. A comparable difference was not observed for the platelet GPx1
activity (p = 0.756), over the same period. Two weeks after cessation of the feeding stage, i.e., at t = 6 weeks, the mean percentage change value for the selenium plasma levels in the enriched group was still significantly
elevated, suggesting that the absorbed selenium had been incorporated into the body’s selenium reserves, and was then being
slowly released back into the volunteers’ blood. 相似文献
4.
5.
Soumaya Zouari Ellouzi Dorra Driss Sameh Maktouf Monia Blibech Manel Affes Hounaida Kamoun Semia Ellouze Chaabouni Raoudha Ellouze Ghorbel 《Journal of Cereal Science》2014
Gluten extracted from fresh pasta by-products (PG) was enzymatically hydrolyzed by two different commercial proteases (Alcalase 2.4 L and Pancreatin) to different degrees of hydrolysis (DH 2.0, 4.0 and 8.0%). Commercial gluten (CG) was used as reference. The evaluation of functional properties of hydrolyzates from pasta gluten (PGH) and commercial gluten (CGH) showed that Pancreatin hydrolyzates had the highest emulsifying capacities. Regarding the foaming activity, all hydrolyzates performed better than unhydrolyzed gluten. PGH and CGH were added to wheat flour (1%) and their effects on dough rheology were studied. Most hydrolyzates with DH 8% increased dough thermal stability and elasticity during mixing, accelerated the denaturation rate of the protein network, and delayed the gelatinization speed of starch as the temperature increased. Texture profiles and specific volumes of breads from low quality wheat flour with added Pancreatin hydrolyzates (DH 8%) were comparable to those of breads from high quality flour. This showed the potential suitability of PGH and CGH as bread improvers. 相似文献
6.
7.
R. M. Trethowan Alexei Morgunov Zhonghu He R. De Pauw J. Crossa M. Warburton Arman Baytasov Chunli Zhang M. Mergoum G. Alvarado 《Euphytica》2006,152(3):303-316
Spring sown bread wheat is grown at high latitudes in Europe, Asia and North America. However, it is not clear what the associations are among environments, particularly in Asia and North America, and whether or not cultivars developed in one region may adapt in another. A yield trial comprised of cultivars developed in northern Kazakhstan, western Siberia, the Canadian Prairies, northern USA, northeastern China and broadly adapted genotypes bred by CIMMYT in Mexico was planted in all the above mentioned environments in 2002–2004. In general, cultivars performed best within the regions they were developed. However, cultivars developed in northern Kazakhstan/western Siberia were the most broadly adapted at high latitudes; they were not significantly different for grain yield from the locally developed cultivars in both China and Canada. Stronger photoperiod response, greater plant height and larger seed weight appeared to be key adaptive features of these materials. At lower latitudes, the Kazakh/Siberian cultivars were significantly lower yielding than all other materials. When low latitude Mexican sites were removed from the analysis, the Chinese locations tended to associate, whereas most Canadian and Kazak/Siberian locations were negatively associated with those from China.
SSR analysis of the cultivars from each region split the materials into two general groups, one based on North American cultivars and one comprised of Kazakh/Siberian and Chinese cultivars. Lines developed in Mexico were spread across these two groupings. Evidence suggests that considerable scope exists to improve bread wheat adaptation at high latitudes globally through intercrossing materials originating from Asia and North America. 相似文献
8.
Ram C. Sharma G. Ortiz-Ferrara J. Crossa M. R. Bhatta M. A. Sufian J. Shoran A. K. Joshi R. Chand Gyanendra Singh R. Ortiz 《Euphytica》2007,157(3):457-464
Improving the level and stability of grain yield is the primary objective of wheat breeding programs in the Eastern Gangetic
Plains (EGP) of South Asia. A regional wheat trial, the Eastern Gangetic Plains Yield Trial (EGPYT), was initiated by CIMMYT
in collaboration with national wheat research programs in Bangladesh, Nepal, and India in 1999–2000 to identify wheat genotypes
with high and stable grain yield, disease resistance, and superior agronomic traits for the EGP region. A set of 21 wheat
experimental genotypes selected from a regional wheat screening nursery in South Asia, three improved widely grown cultivars
(Kanchan, PBW343 and Bhrikuti), and one long-term cultivar (Sonalika) were tested at 9–11 sites in six wheat growing seasons
(2000–2005) in the EGP. The 21 experimental genotypes were different in each year, whereas the four check cultivars were common.
In each year, one or more of the experimental genotypes showed high and stable grain yield and acceptable maturity, plant
height, and disease resistance compared to the check cultivars. Three improved cultivars have already been commercially released
in the region through EGPYT and many germplasm lines have been used in the breeding programs as parents. Identification of
wheat genotypes with high-grain yield in individual sites and high and stable yield across the EGP region underlines their
value for regional wheat breeding programs attempting to improve grain yield and agronomic performance. 相似文献
9.
I. Onishi A. Hongo T. Sasakuma T. Kawahara K. Kato H. Miura 《Genetic Resources and Crop Evolution》2006,53(5):985-992
Spelt wheat, Triticum spelta L., has been proved to be rich-sources of useful genes for tolerance to biotic and abiotic stress, and grain quality. But
this crop plant has some undesirable traits including glume tenacity and brittle rachis. Free-threshing and reduced fragility
of rachis are very important traits for cultivation. The objectives in the present study were to investigate genetic variation
of rachis fragility in a wide range of spelt accessions, to examine its genetic segregation pattern, and to clarify if rachis
fragility is associated with dosage of chromosome 5A in aneuploid lines of bread wheat. The results demonstrated that spelt
germplasm contains a wide range of rachis toughness, and thus selection of spelt wheat with desirable characteristics combined
with an appropriate level of tough rachis would be possible. Spike morphology in the F2 plants was segregated into the three types, square-headed, speltoid, and compactoid. The F2 plants with compactoid spikes had the most brittle rachis, followed by the speltoid and square-headed spike F2 plants. Rachis fragility in bread wheat also had genetic variation and was associated with dosage of chromosome 5A. 相似文献
10.
水肥因子对小麦籽粒及面包烘烤品质的影响 总被引:74,自引:5,他引:74
就水肥因子对小麦籽粒品质及面包烘烤品质的影响进行了初步研究。结果表明:籽粒蛋白质含量,干、湿面筋含量,沉降值等籽粒品质性状及多数面包烘烤品质性状均受水肥措施的显著影响。增加灌水会降低小麦籽粒品质,对烘烤品质有一定的稀释效应,但这种稀释效应可通过增加施肥得以缓冲。在面包烘烤品质性状中,面包体积和比容是两个重要的品质指标,一定的水肥措施可使之得以改善。 相似文献