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.     

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.     

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.     

小麦蛋白质和淀粉性状与面包品质关系研究进展

为了为中国面包品质的改良提供参考材料,就面粉中蛋白质和淀粉对面包品质的作用分别进行了论述。蛋白质的含量和质量,直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。结果表明,蛋白质含量对面包评分、面包体积等品质指标均达显著相关水平;清蛋白,球蛋白与面包品质和面包评分为显著负相关,而1,2 12,5 10位点的蛋白质亚基对面包品质贡献最大。一般认为,大颗粒的淀粉和支链淀粉对面包品质有好的贡献作用,小颗粒淀粉和直链淀粉对面包品质不利。笔者综述了国内外对蛋白质和淀粉特性与面包品质关系的研究进展,并指出了下一步研究的重点。     

Creation of valuable breeding lines of triticale with short-stem gene H1

On the basis of the dominant short-stem gene H1, promising lines of hexaploid triticale combining the short-stem trait with a set of valuable breeding traits are obtained. It is shown that as a result of shortening plant height, it is possible not only to preserve but also to increase grain yield and quality significantly.     

Multiple divergent selection on viscosity of a water extract of winter rye

Results of ten cycles of divergent selection on water extract viscosity (WEV) based on varieties of winter rye Al’fa and Moskovskaya 12 are presented. Efficiency of selection depended both on genotype of a variety and direction of selection. Selection in a plus-direction was more effective than in a minus-direction. After ten cycles of selection, the potential of WEV increased in high viscosity populations by 3.3–6.0 times, while it decreased by 2.6–3.5 times in low viscosity populations. The asymmetry of the response was detected during the first cycle of the selection and it remained in all subsequent cycles. The high viscosity populations were more yielding (by 23.8%) than low viscosity populations and had the best baking qualities of grain. Their superiority manifested the most strongly by grain unit (by 7.9%), weight of 1000 grains (by 23.4%), falling number (by 90 s), amylogram height (by 5.4 times), and gelatinization temperature of starch (by 3.2°С). From low viscosity populations, strongly blurring bread with large pores and sticky and restive crumb was produced. Prospects of selection of baking and fodder varieties of a winter rye based on selection of genotypes with high and low WEV are discussed.     

小麦品质生态及品质区划研究 Ⅰ.河南省小麦品质现状及地区差异

研究证明,小麦的品质特性是品种基因型和环境条件的综合表现,环境生态因子对小麦籽粒蛋白质和烘烤品质有重要影响。对河南省30个小麦品种的籽粒品质和烘烤品质等多项指标的测定结果,其籽粒品质在全国居中上等水平,与世界一些主要产麦国的小麦品质相比,营养品质属于中等,用作烘烤的面团特性的主要指标较差。用4个小麦品种分别在北京、石家庄、郑州、灵宝、虞城和息县种植,其籽粒的球蛋白、醇溶蛋白、面团形成时间、稳定时间、面筋含量等指标都表现出由南向北的有规律变化。用3个小麦品种在全省不同地区54个点种植,相同品种不同地点的籽粒蛋白质含量可以相差12个百分点左右,其差异远远大于品种间。表明在一个省范围内,小麦籽粒品质的地域差异是明显的,为品质区划提供了理论依据。     

水肥因子对小麦籽粒及面包烘烤品质的影响

 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。     

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.     

第三次全国面包小麦品种（系）品质分析

根据１９９４年来自全国１４个省（市、区）４５个小麦品种的面粉理化性质、面团流变学性质以及面包烘烤品质的测定结果，分析了我国面包小麦品质的现状。通过系统聚类分析，筛选出一批优质面包麦，为育种部门和食品加工业提供了高品质材料。     

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.     

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.     

小麦籽粒类胡萝卜素含量的遗传分析

小麦籽粒中类胡萝卜素是一类重要的营养和健康化学成分。本研究利用7个类胡萝卜素含量不同的小麦品种,按Griffing双列杂交法Ⅱ配制21个杂交组合,进行配合力、遗传模型、显隐性基因和遗传参数估算等遗传分析。结果表明,在7个亲本中,生选2号是一个优良的亲本材料,其籽粒类胡萝卜素含量较高,一般配合力较好,可以较快地提高杂交后代类胡萝卜素含量。在亲本选配时应选择高×中类胡萝卜素含量类型。小麦籽粒类胡萝卜素含量为加性-显性-上位性模型遗传,高值受隐性基因控制且遗传力较低。在小麦营养和健康品质育种中,宜在高代进行严格选择以选育出较高类胡萝卜素含量的新品系,达到改良和提高我国小麦营养和健康品质的目的。     

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.     

Inheritance of grain protein content upon crossing covered and hulless barley biological varieties

In a study of F₁ diallel hybrids from crossing covered and hulless barley biological varieties, intralocus overdominance and interlocus interaction of nonallelic genes of the complementary (recessive) epistasis type are revealed in genetic control of grain protein content. It is shown that recessive genes increase protein content. Selection of hulless productive genotypes is preferable in later hybrid generations, starting with F₄–F₆.     

CHA杂种小麦籽粒品质性状的杂种优势

利用化学杂交剂 (CHA)GENESIS配制了 11个小麦杂交种 ,研究了CHA杂交种籽粒品质性状的杂种优势。结果表明 :CHA杂交种在蛋白质含量、湿 (干 )面筋含量方面表现出较强的正向杂种优势和超亲优势 ;而沉淀值和降落值的平均杂种优势和超亲杂种优势较小 ,但通过合理选配亲本 ,利用杂种优势改善小麦的烘烤品质和加工品质仍有可能。     

Plasticity and stability of spring wheat varieties and breeding forms according to grain productivity and quality

The plasticity and stability of 28 spring bread wheat varieties and breeding forms with respect to grain weight per spike, plant, and unit area, grain harvest index, grain vitreousness, sedimentation index, falling number, and dough-forming ability are shown.     

氮素供应对面包小麦产量和品质的影响

优质面包小麦的产量和品质与氮素供应关系密切。本文应用近年来我省面包小麦栽培技术研究成果，论述了氮素供应量和供氮方式对面包小麦的产量、品质及烘烤性状影响，指出了通过氮素促控措施，实现面包小麦丰产优质的途径。     

面包小麦新春9号及其配粉效果的研究

优质面包小麦新春9号和加拿大引进的面包小麦Y20、罗布林分别经德国和法国实验磨粉机制粉后进行配粉试验,测定其粉质参数、吹泡参数和面包烘焙效果,结果表明:适宜的配粉能明显改善面粉的烘焙品质,用50;新春9号与50;罗布林搭配(法国磨),其面包体积(961.3 ml)最大,面包评分较高;用60;新春9号与40; Y20搭配后(法国磨),其面包的烘焙效果最佳,与2002年试验结果一致;不同磨粉机制成粉的粉质参数、吹泡参数和面包烘焙品质存在一定的差异,但差异不显著;相关统计分析结果表明:粉质参数的稳定时间、评价值与吹泡参数的延展性、烘焙力之间存在着极显著的正相关.     

小麦品种籽粒蛋白质品质的研究

对小麦品种籽粒蛋白质品质性状的系统分析认为,籽粒的蛋白质品质主要由籽粒的蛋白质含量、氨基酸特别是限制性氨基酸含量、蛋白质组分、蛋白质组分中的氨基酸构成和含量、面筋含量、沉淀值及谷蛋白高分子量亚基的数量等亚性状组成;当品种的蛋白质含量相同时,蛋白质组分也可以表现出较大的差异;清蛋白和球蛋白中限制性氨基酸含量较高,醇溶蛋白中含量较低;谷蛋白高分子亚基的数量和湿面筋含量对面包的烘烤体积影响较大,其次为沉淀值和贮藏性蛋白质的含量。