Glu-D1位点亚基缺失弱筋小麦新种质的创制及其品质分析

辐射诱变是一种重要的变异手段,为了丰富小麦的品质性状变异资源,通过采用60Co-?射线辐射普通小麦品种‘冀3235’幼胚愈伤组织的方法,获得辐射诱变处理的再生植株。对再生株后代种子进行麦谷蛋白亚基的SDS-PAGE分析,结果从中发现了不含Glu-D1位点编码的高分子量麦谷蛋白亚基的材料。经进一步的系谱选择,选育成了稳定遗传的7份材料。与对照‘冀3235’相比,这些株系的农艺性状无明显差异,醇溶蛋白A-PAGE电泳谱带也完全相同,仅在麦谷蛋白SDS-PAGE电泳图谱的Glu-D1位点上有差异（变异系缺少Glu-D1位点控制的亚基,对照‘冀3235’为2+12）。品质分析结果表明,Glu-D1位点缺失系的面粉品质发生了很大变化,其湿面筋没有检出,沉降值显著下降。这些变异系是培育弱筋小麦品种和评价Glu-D1位点功能的珍贵材料。     

面包及蛋糕的质构与感官评价的相关性研究

为了系统的量化不同厂家生产的、不同添加物、不同产品类型的面包和蛋糕的感官品质,采用物性测试仪和感官评价法,研究面包和蛋糕的质构与感官品质的相关性。结果表明：硬度和弹性指标可系统的量化同一厂家生产的不同添加物的面包和不同厂家生产的全麦面包的感官品质;弹性可系统的量化不同厂家生产的白面包的感官品质;回复性可系统的量化不同产品类型的海绵蛋糕的感官品质;硬度、黏聚性、咀嚼性、回复性可系统的量化不同添加物的戚风蛋糕的感官品质;硬度、弹性、黏聚性可系统的量化不同种类的蛋糕的感官品质。     

氨基酸复合微肥对芹菜植物学性状及产量的影响

使用"农技牌"氨基酸复合微肥可使芹菜株高增加、叶片数增多,并可增加其产量、提高效益,其中250倍液浓度施用效果最佳。     

豆渣高纤维面包的研制工艺

以豆渣为原料.探讨了豆渣纤维添加量对面包体积、弹柔性及风味的影响.结果表明:在不添加改良剂时.豆渣纤维最大添加量为5%;添加而包改良剂可提高豆渣纤维的添加量,并通过正交试验确定了在保证面包一定品质的前提下,面包改良剂为2%时,豆渣的最佳添加量为7%.     

Scouting the application of sourdough to frozen dough bread technology

The use of sourdough, even in combination with cryoprotectant (skim milk, sucrose and trehalose), conventional additives (guar gum, diacetyl tartaric acid esters of monoglycerides, ascorbic acid), honey or fructose and glucose, in frozen dough technology was investigated. After frozen storage, the leavening performance of doughs, and the hardness and texture of breads were compared to those of an unfrozen dough, and to those of a conventional frozen dough. All frozen doughs showed a longer fermentation time and a lower volume increase, with respect to unfrozen dough. When sourdough was combined with cryoprotectant, honey or both, the leavening performance improved compared to the use of sourdough alone. Compared to the conventional frozen dough, higher leavening performance was reached combining sourdough with cryoprotectant alone or together with honey. Sourdough combined with honey, fructose and glucose, honey and cryoprotectant, or conventional additives decreased bread hardness compared to the unfrozen dough bread and to the conventional frozen dough bread. Independently from the use of sourdough, conventional additives allowed to reach a specific volume not significantly different from that of unfrozen dough bread, and breads containing honey were characterized by low values of hardness and by high values of red index.     

Preparation of gluten-free bread using a meso-structured whey protein particle system

This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 μm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems.     

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。     

蔬菜细菌性软腐病防治药剂活体组织筛选技术

为探索快速、高效的蔬菜细菌性软腐病防治药剂的筛选技术,采用多因素分析法对茎段材料、接种方式、菌液浓度等因素进行筛选,建立芹菜茎段筛选技术,并采用所建立的筛选法评价28种枯草芽胞杆菌Bacillus subtilis可湿性粉剂对细菌性软腐病菌的杀菌活性。结果表明,建立的芹菜茎段筛选法可较好地评价细菌性软腐病防治药剂的药效,即芹菜茎段一端在细菌性软腐菌液中浸泡20 min后自然风干,再于待测药剂中浸泡处理1 h,在温度26~30℃、相对湿度70%~85%条件下保湿培养36 h后调查发病指数。采用该方法可快速从23种新型枯草芽胞杆菌可湿性粉剂中筛选出对细菌性软腐病具有较高防效的IVF001、IVF002、IVF004、IVF015、IVF018、IVF021、IVF035、IVF041制剂,防效分别为81.70%、94.77%、83.01%、92.16%、84.31%、96.08%、80.39%和89.55%。芹菜茎段筛选法及室内盆栽法对5种已登记的枯草芽胞杆菌可湿性粉剂的筛选结果显著相关,相关系数为0.878。表明芹菜茎段筛选法可以有效代替盆栽筛选法,并对杀菌剂的药效进行评价,是一种实用性强的蔬菜细菌性软腐病防治药剂筛选方法。     

北方馒头品质评价方法的比较

【目的】馒头品质是中国小麦改良的重要目标,准确性高、重复性好的评价方法是有效进行遗传改良的前提和基础。本文目的为研究实验室北方馒头品质评价方法。【方法】25个不同筋力小麦品种分别种植于黑龙江、宁夏、新疆和甘肃,采用机制方法加工北方馒头,用国标GB/T17320-1998和澳大利亚面包研究所(BRI)馒头品质评价方法进行品质评分,以比较2种馒头品质评价方法的异同。【结果】BRI评价方法中的压缩张弛性(SR)与国标馒头评分中体积、比容、弹性及总评分呈正相关(r=0.60—0.72),可作为馒头品质评价的有效指标。BRI总评分与国标总评分均呈显著正相关(r=0.66,P0.01),但其总评分值相对较低。【结论】BRI馒头品质评价方法能更好区别不同筋力馒头品质间的差异,且较为客观、易操作,可以用来有效评价中国北方馒头。质构仪压缩张弛性可以较好地反映馒头的适口性,能对馒头品质进行客观量化评价。基于国标和BRI方法,研究提出了新的馒头品质评价标准。     

Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).