丹麦红豆面包的研制

以红豆为原料,采用二次发酵制作面包的方法,通过正交试验研究确定了丹麦红豆面包最佳配方为:红豆12%,细砂糖14%,鲜酵母4%,食盐1.5%,鸡蛋16%,黄油15%,水20%,动物奶油14%。     

Relationship Between High Molecular Weight Glutenin Subunit Composition and Gluten Quality in Ethiopian-grown Bread and Durum Wheat Cultivars and Lines

The high molecular weight glutenin subunit (HMW-GS) composition of 42 Ethiopian-grown bread wheat and 31 durum wheat cultivars and lines were examined using SDS-PAGE. Low variability in HMW-GS composition was present in both classes of wheat. A total of 10 variants with 14 different HMW patterns and seven variants with six different patterns were identified in bread and durum wheat, respectively, reflecting the limited ability of HMW-GS for cultivar identification. The most predominant alleles were 2*, 7 + 9 and 5 + 10 in bread wheat and nul and 7 + 8 in durum wheat. The Glu-1 quality scores for bread wheat ranged from 6 to 10, with an average value of 8.7. The variation in HMW-GS significantly correlated with and accounted for 44 % of the total variation in gluten quality, measured by the sodium dodecyl sulphate sedimentation test. In durum wheat, HMW-GS variation at Glu-B1 explained about 25 % of the variation in gluten quality. The high frequency of the 7 + 8 alleles among the landraces and the significant contribution of Glu-B1 alleles to the total variation in gluten quality indicate the potential benefit of Ethiopian tetraploid landraces in the development of lines suitable for both bread and pasta production.     

Effects of different milling methods on flour quality and performance in steamed breadmaking

Three types of wheat: 8901 (hard wheat), Nanyang white wheat, NYWW (medium wheat), and Australian white wheat, AWW (soft wheat) were milled after debranning by abrasion and friction, and by conventional milling. The quality of flours produced by the two procedures and their performance in steamed breadmaking were evaluated. The results showed that debranning affected both the quality of flour and the steamed bread, especially for 8901 and NYWW. Debranning lowered the gluten index, maximum resistance and starch damage; whereas, it increased pericarp content, ash content, L* value, falling number and particle size distribution. The pasting properties such as peak viscosity and final viscosity of NYWWDII and 8901DII were higher than those of NYWWCII and 8901CII. Debranning had positive effects on the quality scores, volume, volume/weight, height and structure of steamed bread from second flour, except for those from soft wheat. For the two other samples, the quality scores for steamed bread were lower than that for the conventional flour. The shape and structure of steamed bread from the top flours of AWWCII and 8901CII were better than from debranned flour. The milling methods did not affect the texture of steamed bread, except in the case of second flour of NYWW.     

北方地区芹菜营养液栽培技术

为了解决内蒙古地区芹菜栽培中由于连作引起的病虫害加重,大量施肥施药引起的土壤盐渍化及农药、重金属污染等问题,从栽培设施、营养液管理及栽培技术等方面介绍了芹菜营养液栽培技术,技术的应用提高了复种指数,从而大幅度提高了芹菜的产量以及商品价格,也促进了芹菜栽培方式的多元化发展。     

缓控释肥、复合肥对芹菜产量的效应初报

为促进"减量施肥"和缓控释肥在蔬菜上的推广应用,以缓控释肥、复合肥为试验材料,常规用肥(尿素+过磷酸钙+硫酸钾)作对照,采用随机区组试验方式,研究了2种肥料对芹菜农艺性状和产量的影响。结果表明:缓控释肥可持续释放营养以满足芹菜对养分的需求,与常规用肥相比,每667 m²芹菜产量显著增加,达到6 261.47 kg,增产率为51.45%;单株鲜质量、干质量分别增加51.98%、50.8%,均达显著差异水平。复合肥效果不显著。     

种子引发对芹菜种子发芽、幼苗生长及产量的影响

以西芹“文图拉”为试验材料,研究了CaCl2、PEG、H2O2引发对芹菜植株生长、生理生化特性和产量的影响.结果表明,CaCl2、PEG、H2O23种引发处理均具有促进种子萌发、幼苗生长,提高SOD、POD、CAT酶活性,降低MDA含量,提高芹菜产量的作用.3种引发方法的促进作用不同,PEG处理促进种子萌发作用最大,CaCl2处理促进芹菜幼苗生长的作用最大,H2O2处理对提高芹菜产量作用最大.     

嗜热拟青霉固体发酵产木聚糖酶的纯化和应用研究

利用一株拟青霉新种嗜热拟青霉J18,以天然农业废弃物小麦秸杆为碳源固体发酵产木聚糖酶,优化发酵条件后,产木聚糖酶水平达到16500U/g干基碳源。粗酶液经硫酸铵沉淀、凝胶过滤层析和离子交换层析3个步骤纯化,得到了电泳级纯酶。研究了该酶对馒头品质的影响,发现在面团中添加木聚糖酶能够明显改善面团的操作性能,提高馒头的比容,改善馒头的组织结构,延缓馒头的老化。     

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Lactobacillus plantarum FST 1.7 was screened for in vitro antimicrobial activity and was shown to be active against spoilage moulds and bacteria. Isolation of antimicrobial compounds from cell-free supernatant identified lactic acid, phenyllactic acid and the two cyclic dipeptides cyclo (l-Leu-l-Pro) and cyclo (l-Phe-l-Pro) as the major components responsible for this activity. L. plantarum FST 1.7 was tested for the ability to produce the antifungal compounds during sourdough fermentation and to produce bread of good quality and increased shelf-life. A rheofermentometer was used to examine the gaseous release and development characteristics of the dough. A range of parameters was determined including pH, TTA and specific loaf volume. The results were compared with those obtained using Lactobacillus sanfranciscensis, a chemically acidified and a non-acidified dough. The quality of sourdough and bread produced using L. plantarum FST 1.7 was comparable to that obtained using common sourdough starters, e.g. L. sanfranciscensis. Sourdoughs and breads were evaluated for the ability to retard growth of Fusarium culmorum and Fusarium graminearum two fungi found on breads. Sourdough and bread produced with strain FST 1.7 showed consistent ability to retard the growth of both Fusarium species, thus indicating that L. plantarum FST 1.7 has also the potential to improve the shelf-life of wheat bread.     

“马家沟芹菜”蔬菜品牌竞争力的测算

为分析山东青岛“马家沟芹菜”品牌的竞争力,本文以4Cs营销理论为基础,构建了一套评价指标体系,并运用熵权法与模糊综合评价法得出其品牌竞争力综合评分为81.1500分。根据此分数可知,该品牌竞争力良好。在各类一级指标中,得分依次为：品牌文化力（81.9019）＞品牌传播力（81.5643）＞品牌销售力（80.8988）＞品牌性能价值（79.6669）。本文在分析结果后,对其进行优化建设,为本品牌及同类产品品牌建设指明前进方向。     

芹菜“3414”肥料试验

以"文图拉"芹菜为试材,采用"3414"方法,研究了尿素、过磷酸钙、氯化钾肥料不同配比对芹菜生物学性状和产量的影响。结果表明:N2P2K3时芹菜产量最高,氮、磷、钾肥任一种投入不足,都可影响芹菜生物学性状和产量。