气象条件对不同品质类型春小麦磨粉品质的影响

以3个不同品质类型春小麦品种为材料,在不同分期播种试验基础上,探讨了气象条件对春小麦磨粉品质的影响。结果表明,各品种容重与各出粉率因基因型不同而呈现出不同的特点,且受气象条件的影响因基因型的不同也呈现一定的差异。在水分适宜前提下,在较高的光温互作条件基础上,气温日较差是影响各品种容重的最敏感因素,光合有效辐射是影响各品种总出粉率的最敏感因素。     

制粉系统各粉路面粉的糊化特性

为了了解研究小麦制粉系统各粉路面粉的糊化特性变化状况,以磨粉系统各粉路抽取的60个面粉样品为研究对象,测定样品的糊化参数。分析比较结果表明,粉路各系统之间和系统内面粉样品的糊化特性也存在着不同程度的差异。心磨系统、渣磨系统和重筛系统小麦粉糊化温度相对较低,起始糊化时间短,峰值粘度高,蛋白质含量适中;不同粉路中小麦粉的水分、蛋白质、起始糊化时间和糊化温度变化不大。而峰值粘度、回生值和热糊稳定性无论在系统之间或者系统内变化均十分明显;破损值相对变化范围较小。     

旱稻导入系碾磨品质和垩白粒率的QTL定位及其与土壤水分的互作分析

以优质水稻品种越富为遗传背景,具有旱稻品种IRAT109导入片段的271份导入系为材料,在水、旱田2个土壤水分环境下调查糙米率、精米率、整精米率和垩白粒率4个品质性状,研究旱田栽培对稻米品质性状的影响,进行QTL定位及基因型与环境的互作分析。结果表明,整精米率和垩白粒率易受土壤水分环境的影响,糙米率和精米率相对稳定。适当水分胁迫能提高稻米的整精米率,减少垩白粒率。利用混合线性模型,水、旱田条件下共检测到4个品质性状的10个加性QTL和2对上位性互作QTL,分别位于第3、4、7、8和9染色体。3个加性QTL (qMR9、qHMR7和qHMR9)和一对上位性互作QTL (qHMR3~qHMR9)的贡献率大于10%。7个QTL与前人研究结果相一致。第4染色体RM1112~RM1272和第9染色体RM1189~RM410是QTL集中分布的区域。根据不同性状对干旱胁迫的反应特点,分别选择水、旱田条件下贡献率大、稳定的QTL或者具有旱田特异性的QTL,进行标记辅助聚合育种是培育抗旱、优质稻的一个有效途径。     

Identification of the histological origin of durum wheat milling products by multispectral imaging and chemometrics

In the durum wheat industry, the milling process leads to the production of different fractions such as semolina, flours, bran and thirds. The histological origin and composition of these fractions are not easy to determine. Moreover, the proportions of kernel tissue in a given fraction depend on the wheat cultivar. In the present work, 4 batches of durum wheat were processed in an experimental semolina pilot plant leading to the extraction of 18 representative fractions. Multispectral images of both the final fractions and wheat kernels have been acquired with an in-house imaging system. By performing principal component analysis and a Kmeans procedure on the multispectral images of each fraction, a reference spectral fingerprint was assessed for every fraction. For each pixel of the images of kernel cross-section, it was possible to calculate its probability of belonging to a typical group of fingerprint, and then to build up a probability image. These probability images, presented in false colors, emphasized the areas in the kernels from which a given milled fraction was extracted. The images obtained in this way enable a more precise identification of the histological origin of the different milled fractions.     

Influence of long-term nitrogen fertilization on micronutrient density in grain of winter wheat (Triticum aestivum L.)

A long-term (1999–2007) field experiment was conducted to investigate the effects of three nitrogen (N) fertilization rates (0, 130, and 300 kg N/ha) on micronutrient density in wheat grain and its milling fractions. At maturity, grains were harvested and fractionated into flour, shorts, and bran for micronutrient and N analysis. N fertilization increased iron (Fe), zinc (Zn), and copper (Cu) density in wheat grain compared to the control. Increase of N application rate from 130 to 300 kg N/ha, however, did not further increase the three micronutrient densities in grain. Micronutrient concentrations were usually highest in the bran and lowest in the flour. High N application increased Zn and Cu densities in all three milling fractions and increased Fe concentration in shorts and bran but not in flour. N application did not affect the manganese (Mn) concentration in grain. N fertilization changed the proportions of Fe and Cu in flour and bran but did not affect the distribution of Zn. Because N fertilization increased micronutrient accumulation in wheat grain, proper management of N fertilization has the potential to enhance the nutritional quality of this important food.     

Changes in common wheat grain milling behavior and tissue mechanical properties following ozone treatment

Ozone treatment (10 g/kg) of common wheat grains with a new patented process, Oxygreen^®, used before milling was found to significantly reduce (by 10–20%) the required energy at breaking stage whatever the grain hardness and without changes in the flour yield. Detailed study of each of the milling steps undertaken on a hard type cultivar showed that both the breaking and the reduction energy were decreased. Reduction of the coarse bran yield was also observed concomitantly with an increase in the yield of white shorts. Biochemical characterization of the milling fractions pointed out changes in technological flour properties as starch damage reduction, aleurone content enrichment and increase of insoluble glutenin polymers. Measurement of wheat grain tissue mechanical properties showed that ozone treatment leads to reduction of the aleurone layer extensibility and affects the local endosperm resistance to rupture. These data as well as the direct effect of ozone oxidation on biochemical compounds could explain the observed changes in milling energy, bran and shorts yield and flour composition.     

强筋小麦磨粉各出粉点的面粉品质特性研究

采用布勒实验磨制粉,测定6个强筋小麦品种不同出粉点面粉的品质特性。结果表明,不同出粉点面粉的品质特性具有明显差异及变化规律。三道心磨粉的灰分含量、蛋白质含量、面糊色泽a*值和b*值、破损淀粉含量、面团形成时间和吸水率随出粉点后移均呈升高或增加趋势;而湿面筋含量、面糊色泽L*值、面团稳定时间、延伸性和最大抗延阻力随出粉点后移而降低。三道皮磨粉的蛋白质含量、湿面筋含量、破损淀粉含量、面团吸水率、稳定时间、拉伸面积、延伸性随出粉点后移呈上升趋势;而面团拉伸参数和面包烘焙品质均高于心磨粉和统粉。不同出粉点的蛋白质与湿面筋含量呈极显著正相关(r=0.81**);灰分含量与面糊色泽的L*值呈极显著负相关(r=－0.89**);破损淀粉含量与吸水率呈极显著正相关(r=0.86**)。研究表明,通过对各出粉点取舍及混配,能够克服我国强筋小麦某些指标缺陷,以满足面包专用粉各项指标要求。     

铣削刀具不同磨损期振动信号的分维特征

提出了应用铣削刀具磨损工作状态下的振动加速度信号的关联维数来描述刀具不同磨损状态下的特征,进而实现对状态的监测、识别。试验证明,刀具磨损在相同状态下,振动信号具有相近的关联维数,在不同状态下则有明显的关联维数。因此,关联维数不仅可以作为状态监测与识别的重要依据,而且可以作为其他特征提取方法的补充。     

Both genetic and environmental conditions affect wheat grain texture: Consequences for grain fractionation and flour properties

This review summarizes the results of studies on near-isogenic common wheat lines differing in the Pinb-D1 allele encoding puroindoline B or durum wheat into which both wild-type puroindoline genes were introduced. The material was grown in different environments to evaluate the respective effect of puroindoline genes or of the environmental factors on grain characteristics and milling behavior.Environmental conditions were found to impact grain porosity (=1/vitreousness) and the presence of both wild-type puroindoline genes was found to reduce the vitreousness threshold under 60%. Hardness measurements with single kernel characterization system were found to differ from near-infrared reflectance spectroscopy analysis and were linearly related to vitreousness but differently depending on the puroindoline allele carried.Puroindoline genes were found to play a major role in the grain porosity, breaking energy, size of generated particles and in the concentration of phytic acid and damaged starch into flour whereas vitreousness introduced variations in the ability to break and in the level of damaged starch.Finally, the highest flour yield is obtained from either vitreous common wheat grains carrying the wild-type puroindoline alleles or carrying mutated alleles and displaying low vitreousness. This result was confirmed using common French wheat cultivars whose puroindoline genes were identified.