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简要分析了国外小麦硬度测定方法的现状及其存在的主要问题,介绍了小麦硬度指数测定技术的由来及最新研究状况。综合标准化的研究成果,给出了我国小麦硬度分类的建议;认为小麦硬度指数测定技术在指导小麦育种、生产、收购、贸易以及基础性科学研究方面具有广阔的应用前景。这一技术将为制粉厂准确、快速测定所需小麦的硬度并指导经济、合理润麦带来便利条件;同时将为小麦分类收储及贸易的发展产生积极的影响;也将成为中国小麦硬度基因工程改良研究的一种技术手段, 相似文献
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我国小麦硬度质量状况和硬度分类的研究 总被引:2,自引:1,他引:1
籽粒硬度与小麦制粉品质有密切的关系.利用单颗粒谷物分析系统(SKCS)对我国2006年收获的1361份商品小麦样品,687份品种小麦样品的硬度质量状况进行分析.结果表明:我国商品小麦中硬麦、软麦分别占35.2%、7.2%,软麦比例偏低,不同硬度小麦混杂严重.品种小麦中硬麦、软麦分别为60.1%、10.4%,软麦比例仍然偏低,小麦硬度的一致性较好.利用国产JYDB100型小麦硬度测试仪得到的硬度指数值与SKCS测试结果呈极显著正相关(r=0.935),根据AACC对小麦硬软的分类和SKCS与JYDB100的关系,对我国小麦的硬度分类提出建议. 相似文献
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小麦硬度测定方法的研究与应用 总被引:8,自引:2,他引:6
论述了测定小麦硬度的重要性,对比分析了国内外现有的各种小麦硬度测定方法的原理及其优缺点,指出抗粉碎指数法为测定小麦硬度的最新研究成果,开发的小麦硬度仪具有测定简便、快速、价格低廉等优点。 相似文献
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将同一小麦样品进行人工调节水分,然后在不同水分条件下,用小麦硬度指数仪进行测量小麦硬度指数,并对结果进行分析,探讨水分对小麦硬度指数的影响. 相似文献
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小麦入磨水分和硬度对研磨特性的影响 总被引:6,自引:0,他引:6
在间歇式实验制粉系统上研究了硬度和水分调节对小麦研磨特性的影响。皮磨系统对入磨水分的变化敏感,随着水分的增加,小粒度麦渣心的提取率基本保持不变,而大粒度麦渣心的提取率显著降低;皮磨系统面粉出率增加,面粉灰分也降低;细麸皮的出率基本保持不变,而粗麸皮的出率显著增加。用硬麦获得的麦渣、麦心的数量显著高于软麦的,特别是大粒度麦渣心的数量,小粒度麦渣心的数量基本一样;硬麦在皮磨系统面粉的出率低于软麦,而总出粉率高于软麦;硬麦的细麸皮和次粉的出率和软麦基本一致,而粗麸皮的出率显著低干软麦。水分调节和硬度对小麦研磨特性的影响相似。 相似文献
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BACKGROUND: Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10‐3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two‐ to three‐leaf stage. Trials were conducted at two locations in two crop years. RESULTS: TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10‐3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. CONCLUSION: TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry 相似文献
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Brett F Carver 《Journal of the science of food and agriculture》1994,65(1):125-132
While quantitative measurements of wheat (Triticum aestivum L) kernel hardness are important for market classification of cultivars, their genetic relationship to end-use quality in breeding populations is not well established. After verifying that divergent selection for hardness score (HS) based on near- infrared reflectance (NIR) spectroscopy was effective, the objective was to determine correlated selection responses in milling and flour quality of two hard red winter populations differing widely in parental origin. Selection was applied in the F3 generation using replicated field plots at two locations. Selection response was evaluated in the F4 generation at the same locations the following year. Selection for high HS (harder kernels) increased kernel protein concentration in both populations, while low HS selection decreased it. Selection for HS had no consistent and detectable impact on flour yield or physical dough properties (mixograph absorption, mixing time, and mixograph rating or tolerance). Selection for high HS decreased SDS sedimentation volume adjusted for flour protein concentration in both populations, but the magnitude of the response was small (?1.7 ml in actual units; ?0.3 ml after adjustment). Because correlative effects of NIR hardness were primarily expressed in protein quantity and not protein quality, milling and flour quality must be considered independently of NIR hardness if genetic improvement in those traits is desired. 相似文献
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Marie-Franoise Devaux Franois Le Deschault de Monredon Dominique Guibert Bruno Novales Joël Abecassis 《Journal of the science of food and agriculture》1998,78(2):237-244
The particle size distributions of wheat flours collected along a milling diagram were assessed. Nine wheat varieties from the genetic trait Triticum aesticum vulgare and differing in hardness were studied for two consecutive years. Break, sizing and middling flours were collected for each wheat at different stages in an experimental mill, with all the milling conditions being kept constant. The particle size distributions were measured from 1·5 to 600 μm by using a laser light diffraction apparatus. The distributions were compared by principal component analysis. The method provided a global and synthetic comparison of all the flour fractions. In the case of the soft varieties, the distributions exhibited a first mode around 25 μm, corresponding mainly to isolated starch granules. The distribution of this mode was very low or non-existent for the hard varieties. As the milling conditions were the same for all the wheats, the different proportions measured for this mode were interpreted as being directly representative of the wheat hardness. The proportion of the 25 μm mode was considered as a measure of the ability of the wheat to release starch granules and could be used to follow a grinding or milling process. © 1998 Society of Chemical Industry 相似文献
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分析了陕西省15个推广小麦品种及其26个混配粉的面团流变学特性。结果表明,年际间和不同批次制粉间强筋小麦品质变化较大,中筋和弱筋小麦品质变化相对较小。不同混配方式配粉由于其面团流变学特性变化规律不同而产生不同的配粉结果。混配粉面团评价值、拉伸阻力和延伸性测定值与由基础品种估算的理论值无显著差异,而且有板显著正相关性。混配粉品质趋于混配品种平均值,并有“超高种”、“超低种”现象。陕253、绵阳19、小偃22、武农148等作为配粉品种较为理想。 相似文献
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Anneleen Pauly Bram Pareyt Ellen Fierens Jan A. Delcour 《Comprehensive Reviews in Food Science and Food Safety》2013,12(4):427-438
Wheat kernel hardness is a major quality characteristic used in classifying wheat cultivars. Differences in endosperm texture among Triticum aestivum L. or between T. aestivum and T. turgidum L. ssp. durum cultivars profoundly affect their milling behavior, the properties of the obtained flour or semolina particles, as well as the quality of products made thereof. It is now widely accepted that the presence, sequence polymorphism, or absence of the basic and cysteine‐rich puroindolines a and b are responsible for differences in endosperm texture. These proteins show features in vitro, including foaming and lipid‐binding properties, which provide them with a potential impact in the production of wheat‐based food products, where they may improve gas cell stabilization or modulate interactions between starch, proteins, and/or lipids. We here summarize the impact of wheat hardness on milling properties and bread, cookie, cake, and pasta quality and discuss the role of puroindolines therein. 相似文献