Dynamics of technological and baking qualities of winter rye grain depending on flour yield and water extract viscosity

Dynamics of technological and baking qualities of winter rye grain were studied depending on flour yield and water extract viscosity (WEV). Initial material consisted in six populations of winter rye obtained after ten cycles of divergent selection for WEV, which was carried out on the basis of cultivars Al’fa and Moskovskaya 12. For each cultivar, three populations contrastingly differing for WEV were identified: low viscosity ones (LV) obtained in minus selection, mean viscosity ones (MV) obtained on the basis of the original populations without selection, and high viscosity (HV) ones obtained in plus selection. For each population, three grades of flour were obtained: wholemeal flour (100% yield), medium flour (87% yield), and pure flour (63% yield). Comparative testing was carried out in 2015 and 2016: in a field experiment on 8-m2 plots in three repetitions. The following traits were studied: weight of 1000 grains, nature of grain, glassiness, protein and starch contents, flour whiteness, falling number, amylogram height, starch gelatinization temperature, H/D ratio, bread volume, and crumb porosity. A prominent feature of LV-populations is the trend towards small grains, low grain nature, and lowered starch contents. For most traits, HV-populations were at the level of MV-populations. It was concluded that, during production of pure rye flour, almost all pentosans together with bran are removed from external layers of caryopsis. As a result, the share of pentosans within endosperm essentially increases. These pentosans belong to the water-soluble fraction, which is proven to be true by a sharp increase in WEV in pure rye flour in comparison with wholemeal flour. An increase in WEV in the grades of thin grinding flour occurs due to water-soluble pentosans, which are contained in bran, in deep layers of endosperm. As compared to rough grinding flour (wholemeal flour), thin grinding flour (pure flour) differed by higher whiteness (by 46.6 units), better amylogram (by 46 a. units), higher H/D ratio (by 0.04), volumetric yield (by 38 cm3), and porosity of crumb of a square loaf (by 9.9%). WEV also had significant influence, which, at high expression, positively affected flour whiteness, falling number, amylogram height, starch gelatinization temperature, and shape stability of toppling bread.     

Divergent selection for water-extract viscosity in winter rye

Five cycles of divergent selection for water-extract viscosity in winter rye are carried out. Divergence between the populations depends both on the genotype of the variety and on the direction of selection. Selection in the plus direction is more effective than in the minus direction. As a result of selection, subpopulations from variety Al’fa differ in extract viscosity by 4.0 times and from cultivar Moskovskaya 12 by 5.7 times. The average genetic trend of the investigated varieties for plus selection is respectively 43.3 and 88.2% and for minus selection −10.5 and −13.3%. Skewness of the response occurred already in the first selection cycle and persisted in subsequent cycles. The value of realized heritability (h ²) varied within 0.70–0.74 for plus selection and 0.33–0.44 for minus selection. Selection for extract viscosity correlates with other valuable breeding traits. Populations with low viscosity differ from those with high viscosity by a lower yield, long and less lodging-resistant stem, and smaller 1000 grain weight and had worse baking qualities of grain. The causes of skewness and ways to increase the effectiveness of selecting rye for special purpose use are discussed.     

Comparative analysis of baking qualities of grain of winter rye varieties with various short-stem types

A comparative assessment of winter rye varieties with recessive polygenic and dominant monogenic short-stem types was carried out with respect to processing and baking qualities. It is shown that dominant short-stem varieties are significantly inferior to varieties with a recessive type in grain test weight, starch content, volume yield of pan bread, crumb porosity, and staling rate, but are significantly superior to them in water extract viscosity and form ratio of hearth bread. Differences are found in the content of amylose and amylopectin, their effect on the baking properties of rye grain is shown. The importance of creating low-amylose rye varieties with a better baking quality is pointed out.     

Blending value of winter rye varieties according to baking quality criteria based on blending and improvement effects

The blending value of 16 winter rye varieties according to baking quality criteria based on calculating the blending and improvement effects for different grinds of winter rye grain (meal) and spring soft wheat grain (flour) is shown.     

Blending Value of Winter Rye with Various Viscosity of an Aqueous Extract of Grain Meal

The wide use of rye flour in the form of rye-wheaten and wheaten-rye mixes has caused the problem of the blending value of cultivated varieties, which is as important for rye as for wheat. The purpose of the research was to comparatively study the blending value of winter rye samples with various viscosity of aqueous extract of grain meal. Six rye samples with low viscosity (2.1–7.3 cP) as recipients and three samples with high viscosity (10.0–15.0 cP) were used as donors. Recipient and donor grains were mixed in the ratio 4: 1, 3: 2, 2: 3, and 1: 4. The following traits were studied: viscosity of aqueous extract (VAE), height of amylogram, falling number, shape stability of a toppling bread (H/D ratio), and volume of pan bread. Blending value of components was estimated based on improvement effect (E). It was shown that viscosity and other quality traits correlatively associated with it were subjected to the mixing rule: their expression naturally increased with increased proportion of the highly viscous donor in the mixture. The exception was the volume of pan bread, the expression of which decreased in this case. During mixing, the actual values of the traits in the mixtures almost completely coincided with the calculated values. Significant deviations from the weighted average values were revealed only for amylogram height and the volume of the pan bread, indicating possible interaction effects of the mixed components. A negative correlation was found between the viscosity level of the recipient and the effect of its improvement (r =–0.93). The most valuable improver in mixtures with low viscous rye was the Moc-12-BB donor, characterized by high expression of the VAE (15.0 cP). It was concluded that such rye could be classified as strong since a lower amount of this rye should be added to the mixture for improvement of the weak (low-viscosity) rye. The addition of highly viscous rye to low viscous rye in an amount of 20–40% was the most preferable.     

Relation between weighted average molecular mass of water extractive pentosans of winter rye and processing and baking properties of grain

A comparative assessment of 20 winter rye varieties is made on the basis of the weighted average molecular mass of water extractive pentosans (WAMM of WEPs). A double-dispersed state of water extracts containing water extractive pentosans, which is expressed more strongly in rye than in wheat and triticale, is established. A linear relation between WAMM of WEPs and viscosity of the water extract is shown. The content of water extractive pentosans, form ratio of hearth bread, and protein content correlate positively with WAMM, and grain test weight, 1000 grain weight, and volume yield of pan bread, negatively. It is concluded that it is expedient to include this trait in the rye quality breeding program.     

Analysis of the correlation potential of traits determining the viscosity potential of a water extract of winter rye grain

The correlation dependence between the viscosity of a water extract of grain meal, content of water-soluble pentosans, and their weight average molecular mass was analyzed on 22 winter rye varieties. The strongest intervarietal variation was noted for the water extract viscosity (Cv = 18.1−28.5%) and the weakest for the content of water-soluble pentosans (Cv = 3.0−7.3%). High-viscosity rye varieties had a higher weight average molecular mass of pentosans than low-viscosity ones (r = 0.92−0.95). A polynomial curve in the form of a quadratic equation reflected more accurately the character of the relation between the water extract viscosity and traits determining it. The weight average molecular mass and not the total content of water-soluble pentosans had a dominant effect on the potential of this index. The prospects of breeding rye for feeding value are discussed.     

Diallel analysis of grain quality traits in inbred winter rye lines

The results of a diallel analysis of five inbred winter rye lines for grain quality traits (grain test weight, falling number, protein content, water extract viscosity, hearth bread form ratio, and pan loaf volume) are given. For all traits except bread volume, F₁ hybrids displayed hypothetical heterosis. A substantial contribution to genotypic variance was made both by general (GCA) and specific (SCA) combining ability; however, the proportion of dominance effects was 1.7–3.5 times higher than direct additive effects. The high potential of the grain test weight, falling number, water extract viscosity, hearth bread form ratio, and loaf volume traits determined the effects of dominant genes, and the protein content, the effects of recessive genes. Lines with high GCA estimates for individual traits (H-649, H-451, H-842, and H-1078) were identified. The importance of breeding inbred lines for combinability of high falling number and higher water extract viscosity traits is shown. The possibility of predicting the combining ability on the basis of the value of quality traits in inbred lines per se is concluded.     

Differential Response of Grain Quality to Cold Water Irrigation in Cold Tolerant and Sensitive Lines of Rice

Three rice varieties and several F3 lines with high and low cold tolerance, selected from F3 segregation lines of two crosses Milyang 23/Tong 88-7 and Milyang 23/TR22183 were used to analyze the effects of cold tolerance on the response of grain quality to cold water irrigation. The result showed that cold water irrigation led to the decrease of rice grain size. The length, length-width ratio and weight of brown rice grain were more sensitively affected by cold water irrigation than the width and thickness. The shape of brown rice grain was not significantly affected by the selection for cold tolerance at the seedling stage (CTS). The gel consistency, amylose content, peak viscosity, cool viscosity, breakdown viscosity and consistency viscosity were decreased, while alkali digestibility value and protein content were increased by cold water irrigation. Under normal irrigation condition the physicochemical properties of milled rice and viscogram components of milled rice flour were not significantly different between lines with high and low cold tolerance. Under cold water irrigation the amylose content, peak viscosity, hot viscosity, final viscosity of rice lines with high CTS or high cold tolerance at the booting stage (CTB) were higher, while the protein content, setback viscosity, breakdown ratio and setback ratio were lower, than those of rice lines with low cold tolerance. This implied that the cold water response of rice grain quality was less sensitive in the lines with high cold tolerance than in the lines with low cold tolerance, and the varietal improvement for cold tolerance would be important for grain quality improvement at the same time.     

水稻耐冷性对稻米品质冷水反应的影响

 利用从密阳 2 3/通 88 7和密阳 2 3/TR2 2 183杂交组合F3 代选拔获得的水稻耐冷性强的系统群和弱的系统群以及 3个亲本品种 ,探讨了冷水胁迫对稻米品质特性的影响以及水稻耐冷性对稻米品质冷水反应的影响。研究结果表明 ,冷水胁迫使水稻糙米粒形变小 ,其中糙米粒长度、长宽比和千粒重比宽度和厚度更容易受到冷水胁迫的负面影响。冷水胁迫使稻米碱消值和蛋白质含量增加 ,而使稻米胶稠度、直链淀粉含量、最高粘度、冷胶粘度和崩解值下降。在水稻幼苗期对耐冷性进行选择 ,对糙米粒形并不产生显著影响。在自然条件下耐冷性强的和弱的2个系统群间品质特性未见显著差异 ,但在冷水胁迫下幼苗期耐冷性强或田间耐冷性强的系统群直链淀粉含量、最高粘度、热浆粘度、冷胶粘度显著高于幼苗期耐冷性弱或田间耐冷性弱的系统群 ,而蛋白质含量、消减值、崩解值和消减率则相反。认为耐冷性强的系统群的稻米品质比耐冷性弱的系统群表现出较迟钝的冷水反应 ,耐冷性对稻米品质的冷水反应产生一定影响。因此 ,提高水稻耐冷性对水稻品质的稳定和改善将产生积极的影响。     

小麦籽粒灌浆性状的轮回选择

１９９３－１９９５年，利用太谷核不育基因对小麦籽粒灌浆持续期和灌浆速率进行轮回选择。结果表明，３轮选择增益显著，每轮平均增益ＧＦＤ为４．７７％，ＧＦＲ为８．２１％，对ＧＦＤ和ＧＦＲ的选择彼此间呈负响应，两者的相关系数ｒ＝－０．９１２０。在灌浆期亚群中，退化小穗数和穗粒数间接增益较大。     

弱光对小麦籽粒及面粉加工品质的影响

[目的]研究弱光条件下,小麦籽粒及面粉加工品质的变化。[方法]以耐阴品种扬麦158和不耐阴品种扬麦11 2个小麦品种为材料,设不遮光（S0）、从拔节至成熟期遮去小麦冠层自然光强的22%（S1）和遮去小麦冠层自然光强的33%（S2）3个处理,测定小麦籽粒淀粉及其组分含量、蛋白质及其组分含量、降落值、湿面筋含量、沉淀值以及淀粉糊化特性和粉质参数。[结果]小麦支链淀粉含量在遮阴条件下显著降低,而直链淀粉含量变化不明显,小麦籽粒总淀粉含量和支/直显著下降;遮阴降低了2个品种的峰值黏度和扬麦11的低谷黏度,提高了2个品种的降落值和扬麦11的糊化温度,但对耐阴品种扬麦158的低谷黏度和糊化温度无显著影响;在长期弱光条件下,小麦籽粒蛋白质含量提高,醇溶蛋白、麦谷蛋白、麦谷蛋白大聚合体和高分子量谷蛋白亚基含量显著增加,引起湿面筋含量、沉淀值、面团形成时间和稳定时间的提高,面团弱化度的降低。[结论]拔节到成熟期的弱光处理对小麦蒸煮品质不利,却提高了小麦的烘焙品质。该研究为林麦间作系统以及长江中下游地区的小麦生产提供了重要的理论依据。     

低水分玉米生产配套技术研究

1993年至1995年，对低水分玉米生产的各种技术措施进行了3年研究。结果表明：在吉林省中晚熟玉米种植区种植的中熟、中晚熟耐密型品种，产量较稀植型高，并且该类型品种通过田间站秆扒皮、庭院小姑子降水等措施综合运用，冬初售粮时子粒水分可降到18％～20％，比对照水分降低6％左右。     

节水型冬小麦品种的分类 产量变化规律及应用研究

全面概括节水型小麦品种的特征特性,明确不同小麦品种产量随灌水变化而变化的规律,可为生产上不同区域选择不同类型的小麦品种提供科学依据。以冀中南小麦生产上推广应用的22个小麦品种为试材,2009～2011年在赵县农业科学研究所原种场,采取随机区组排列的方法安排参试品种,在冬前足墒播种的情况下分别进行了春季灌溉0水、1水和2水（该区域平水年壤土麦田主要灌水模式）3个处理,在小麦成熟期采取五点取样法进行测产。根据小麦品种对灌水反应的敏感程度,利用系统聚类分析的方法,对参试小麦品种进行了分类;并分析了不同类型小麦品种在不同灌水次数下的产量变化规律。结果表明：22个小麦品种划分为高敏感型、中敏感型和低敏感型3个类型的品种;随着灌水次数的增加,不同类型小麦品种之间的产量差异逐渐缩小,目前生产上应用的大部分小麦品种在正常年份灌2水情况下均能够表现出应有的产量水平。在不同灌水次数下,参试小麦品种的产量排位变化很大,因此全面衡量1个品种的抗旱能力,应考虑在旱栽培和不同灌水条件下的综合表现。一般生产上应首先选择既高产又对水分反应中、低敏感型的品种,可以保证无论是在旱年还是在平水年或丰水年均表现稳产、高产;对于水浇条件好的保浇地,可选用综合性状好、对水分反应高敏感型的高产品种,以确保获得理想产量和较高效益;纯旱地或扩浇地麦田,可选用抗旱系数高、产量表现好的小麦品种。     

2008～2009年度新疆冬小麦区试新品系品质分析与评价

【目的】为新疆优质小麦品种选育和企业加工利用提供选择依据和指导信息。【方法】对2008～2009年度11个新疆冬小麦区试新品系的3个籽粒品质性状、5个面粉品质性状及11个面团流变学特性进行了检测和分析,并对部分品系的烘焙品质和蒸煮品质进行了评价与分析。【结果】参试新品系的容重为789.3 g/L,籽粒蛋白质含量为14.8%,降落数值为431.5 s,灰分含量为0.49%,湿面筋含量为32.2%,Zeleny沉淀值为33.1 mL,吸水率为58.7%,稳定时间为10.9 min,最大拉伸阻力为324.1 EU,延伸度为156.7 mm,拉伸面积为67.9 cm~2;与对照平均值相比,新品系品质性状中籽粒蛋白质含量、吸水率、弱化度有所提高;与2005～2006年度区试品系平均值相比,容重、籽粒蛋白质含量、最大拉伸阻力、拉伸比例有所提高,参试新品系品质性状总体低于对照和2005-2006年度区试品系的平均值。参试品系的品质性状没有完全达到强筋(中筋、弱筋)小麦品质标准的品系,仅05/2111、05/6132、06/6155大致符合强筋小麦品质标准。参试品系面食加工品质没有达到优级的品系,其中05/6121、05/6132、06/6155面包加工品质达到良级,99(66)/8-1-1、0118、0138、D04-L4馒头加工品质达到良级,99(66)/8-1-1、0118、D04-L4、HD05-46的白盐面条和新疆拉面加工品质均达到良级。【结论】新疆冬小麦新品系品质性状不协调的问题依然存在,今后应将面团流变学特性的改良作为重点。     

苦荞品种（系）农艺性状的主成分分析和聚类分析

为直观地揭示苦荞品种（系）间的遗传差异和类群农艺性状特点、并发掘其中的良好资源、避免杂交育种过程中选配亲本的盲目性,对来自全国11个荞麦育种单位的45个苦荞品种（系）的6个主要农艺性状,进行主成分和聚类分析。结果表明：应用主成分分析将6个性状简化为3个主成分,其累计贡献率为83%。采用聚类分析,将45个苦荞品种（系）在2.76水平上聚为4大类：髙秆、中产、小粒型;中秆、高产、大粒型;中秆、低产、小粒型和髙秆、中产、中粒型。其中第2类综合性状表现较好,是良好的品种或良好的育种材料。苦荞品种（系）间遗传差异与原产地和地理距离无任何必然的联系,杂交育种选配亲本时,除考虑性状互补、地理距离等因素外,还应考虑其遗传差异（不同类群）。     

Comparisons of Three Recurrent Selection Methods in the Improvement of Maize Populations

The maize population Csyn 4 was improved for three cycles with three recurrent selection methods MS1, MS1-HS, and MHSRRS in northern China. A total of 40 NC Ⅱ testcrosses were made by four testers with Csyn 4 and 10 improved populations, which were evaluated in four environments in the cropping season of 2005. Analysis of variance indicated a significant progress （P〈 0.05） in yield and other chief agronomic traits in the improved populations and testcrosses, demonstrating that the three recurrent selection methods were effective for increasing grain yield of testcrosses and improvement of general combining ability in maize population. The average grain yield increase of population Csyn 4 in MS1, MS1-HS, and MHSRRS recurrent selections was 266.7 kg ha^-1 （5.3%）, 288.0 kg ha^-1 （5.7%）, and 231.3 kg ha^-1 （4.6%） per cycle, while the grain yield of S 1 progeny of population for Csyn 4 was increased by 420.0 kg ha^-1 （10.9%）, 376.0 kg ha^-1 （9.8%）, and 414.7 kg ha^-1 （10.8%） per cycle in MS1, MS1-HS, and MHSRRS recurrent selections, respectively. Linear responses （b） in the MS1, MS1-HS, and MHSRRS recurrent selections were the same as the realized responses of the selection （G） for grain yield increase of Csyn 4 and S1 progeny of the populations. The grain yield of testcrosses increased by 3.3-5.2% on average per cycle. The value of heterosis did not display any differences amongst the different cycles of selections. The GCA for yield component traits of population Csyn 4 was improved significantly by means of three selection methods, whereas the GCA for plant height, ear height, days to silking, and days to pollen did not show significant increase in the recurrent selections. GCA for the number of tassel branches were decreased in the selections, while GCA for the number of plant leaves were increased, but the difference was not significant.     

Investigation on Paste Property of Chinese Bread Wheat Varieties

Starch viscosity is closely associated with noodle quality. RVA(rapid viscosity analyzer)was used to investigate the paste property of leading Chinese wheat varieties and 38 Australian wheat lines. Results showed that significant variability for RVA parameters was observed among Chinese wheat varieties, particularly among spring wheat varieties. In general, Australia wheat lines performed better paste characters than that of Chinese winter wheats. Genotype (G), environment (E) and genotype by environment (G × E) interaction affected all paste traits. Correlation analysis indicated that peak viscosity correlated highly and significantly with viscosity, breakdown, setback, final viscosity, peak time, and falling number(r = 0.56-0.93, P ＜ 0.01 ). However breakdown was not significantly associated with most paste properties. Paste characters increased from low to high latitude both in the north and south part of Yellow and Huai Valley.     

Forming the Productivity of Spring and Winter Wheat in the Conditions of the Middle Priamurye Region

The results of a comparative evaluation of winter and spring wheat genetic material in the soil and climatic conditions of the Middle Priamurye Region are presented. Eight varieties of winter wheat bred in Zernograd Agricultural Research Institute were compared to varieties and lines of spring wheat bred in the Far East Agricultural Research Institute. It was found that regional conditions meet winter wheat biological requirements completely and are favorable for productivity features. Under optimal hydrothermal conditions, the productivity of winter wheat varieties is within 30.6–58.4 dt ha^–1, which is 22.3–75.0% higher than spring wheat’s due to a higher 1000 seed weight. On average over the years of research, 1000 seed weight of winter wheat was 35.0–41.0 g, while that of spring wheat was 29.7–36.6 g. In the local conditions, spring wheat’s grain quality is higher than that of winter wheat varieties. Spring wheat varieties and breeding lines surpass winter wheat crops in protein content by 2.5%.     

包蛋麦品种间干物质分配、籽粒灌浆特性比较

[目的]研究新疆北疆包蛋麦冬性小麦、春性小麦品种间干物质积累、灌浆特性及产量的差异.[方法]田间采用包蛋种植方式比较冬、春性小麦品种的干物质积累、灌浆特性及产量的差异.[结果]冬性品种包蛋以新冬41号产量较高,为7812.3 kg/hm2,春性品种包蛋以新春6号产量较高,为7935.6 kg/hm2.冬性品种总干物质积...