不同发芽状况对小麦烘焙品质的影响

对强面筋、中强面筋和弱面筋类型的３个小麦品种的烘焙品质进行分析。结果表明,随发芽程度加深,籽粒蛋白质含量降低,α－淀粉酶活性增强,面粉和面改变。小于４１ｈ发芽处理的强面筋、中强面筋泪科小于１８ｈ发芽处理的强面筋小麦,其面包烘焙品质与对照处同一水平。发芽面对包烘焙品质影响,弱面筋类型品种比强面筋类型品种更为敏感。     

小麦籽粒蛋白质组分与面包烘焙品质性状关系的研究

利用３８个小麦种质材料,研究了小麦蛋白质组分与面包烘焙品质性状的关系。发现清蛋白或球蛋白与主要面包品质性状呈负相关,其中清蛋白含量与Ｚｅｌｅｎｙ沉降值呈显著负相关。醇溶蛋白或谷蛋白与面包品质性状呈正相关,谷蛋白与烘焙品质呈显著正相关。利用通径分析明确了不同蛋白组分对面包加工品质的直接作用和间接作用。据此提出改良面包加工品质及协调营养品质和面包加工品质的途径。     

杂种小麦面包烘焙品质的优势效应

选用 6个小麦亲本及其配制的 6个杂种F1代为实验材料 ,对其面包的烘焙特性及有关性状的亲子相关进行了分析研究。结果表明 ,小麦杂种F1代面包烘烤特性的优势效应因组合的不同差异很大 ,烟优36 1/LK90 6杂种具有较高的面包比容值 (4 .6 6mL·g- 1) ,其评分最高 (83分 ) ,超双亲平均值 9.93% ,为正向效应 ,其效应主要来自对面包感官特性的改良 ,为 12 .38%。说明利用小麦杂种优势提高面包烘焙品质是有效的     

快速预测小麦烘焙品质的研究

本文对具有代表性且面筋筋力不同的小麦样品进行了湿面筋含量、面筋指数和面筋稳定时间的测定,得到了小麦湿面筋含量和面筋指数与面筋稳定时间的关系。研究结果表明:用小麦湿面筋含量和面筋指数这两项指标能很好地预测小麦的烘焙品质。     

普通小麦谷蛋白大聚合体的含量与烘焙品质相关关系

谷蛋白大聚合体（ＧＭＰ）是谷蛋白聚合体的重要组成部分，其含量反映了谷蛋白聚合体的业度分布状况。本研究用一种比较简单的方法测定了我国小麦品种ＧＭＰ含量，并用相关和回归的方法研究了ＧＭＰ含量与其它烘焙品质的性状的关系，结果表明：ＧＭＰ含量与粗蛋白含量，沉降值，面团形成时间，稳定时间及面包体积等的相关性都极显著，与粗蛋白含量相比，ＧＭＰ含量对面团稳定时间和面包体积的影响更大一些，可以用来预测面粉烘焙品质     

我国与国外优质面包小麦品种品质性状的比较研究

本研究旨在分析我国面包小麦品种与国外主要优质面包小麦产区推广品种的品质差异。品质比较着重于品种间蛋白质含量和面筋强度的遗传差异，测定性状包括：籽粒蛋白质含量、ＳＤＳ沉降值、揉面性能及高分子量麦谷蛋白亚基的构成等。结果表明：虽然面包小麦品种间差异较大，但我国新培育的优质面包小麦品种与美、加、澳等国优质面包小麦推广品种的总体水平相近。     

山东省六个主推小麦品种加工品质特性

对山东地区6个小麦品种进行了较系统的品质测定,分析了小麦品种间籽粒品质、面粉品质、面团品质性状及烘焙特性的差异。结果表明,山农12号籽粒和麦粉品质性状较好,面团具有较好的弹性和延伸性;泰麦1号和淄麦12号籽粒硬度、容重较大,面团品质性状佳,烘焙效果好。     

中国首批面包小麦品种品质的研究

研究了我国首批通过国家鉴评的１８个面包小麦品种的高分子量麦谷蛋白亚基组成和部分品质性状。结果表明：我国面包小麦品种的总体品质达到美国硬红冬品种水平。据比沉降值、和面时间和蛋白质含量，将我国首批面包小麦品种分为三种类型：强面筋类型、面筋强度一般类型和高蛋白类型。讨论了我国面包小麦品种的利用和开发问题。     

安农面包小麦品种的烘烤品质研究

试验分析了安农８４５５和新安农２号的２５个样品品质性状的相关关系及变化规律。根据这些品种适宜种植地区的生态条件，提出了安农面包小麦品种的商品品质开发目标及技术保证体系。     

中国面包小麦品种搭配品质的研究

弱筋、低蛋白质含量品种矮早７８１和皖麦１８同面包小麦品种相搭配,在５０％搭配以下,搭配品质结果是：Ｚｅｌｅｎｙ沉降值主要分布在３０￣５０ｍｌ范围内,和面时间为２．３￣３．８ｍｉｎ,和面曲线峰率为５．８￣６．６ｃｍ,１０ｇ面粉面包体积为５４．２￣７５．５ｍｌ;面包比容为３．７￣５．１ｍｌ／ｇ;强面筋品种的搭配品质比弱面筋品种表现好,后者不适宜搭配制作面包专用粉;有１／３左右的面包小麦品种在主要搭配品     

Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack cultivars that can realise high protein concentrations under the relatively low and variable availability of nitrogen during the grain-filling phase common in organic farming. Relatively low protein content in wheat grains thus needs to be compensated by a high proportion of high-quality protein. Organic farming therefore needs cultivars with genes encoding for optimal levels of glutenins and gliadins, a maximum ability for nitrogen uptake, a large storage capacity of nitrogen in the biomass, an adequate balance between vegetative and reproductive growth, a high nitrogen translocation efficiency for the vegetative parts into the grains during grain filling and an efficient conversion of nitrogen into high-quality proteins. In this perspective paper the options to breed and grow such varieties are discussed.     

Improvement in end-use quality of spring wheat varieties grown in different eras

Evaluation of wheat cultivars from different eras allows scientists to determine changes in agronomic and end-use quality characteristics associated with grain yield and end-use quality improvement over time. Forty-four spring wheat cultivars introduced or released since 1933 were evaluated for quality improvement using canonical variant analysis. It was observed that there was a considerable improvement in protein content from 1933 to 1964 whereas the genetic potential for straight grade flour protein from 11.34% in 1933–1964 to 12.13% in 1991–1996. Crude protein increased by 6.95% from 1933 to 1996. Ash content and flour yield declined by 9.55% and 5.51%, respectively. Total chapati scores of modern cultivars were 8.97% higher than those of cultivars grown earlier. The average spread ratio and overall cookie scores increased almost 5.53% and 4.44%, respectively from 1933 to 1996. It was also observed that overall cookie scores were highest during the period 1981–1990. The average dry gluten and total chapati scores of varieties grown since 1991 were approximately 10.20% and 74.72% respectively, which were 4.72% and 8.97% higher than those of cultivars grown since 1933. Average spread ratio and overall cookie scores increased almost 5.53% and 4.44% from 1933 to 1996, respectively. The era (1991–1996) containing the modern varieties showed a substantial improvement in lysine content than the era containing the oldest wheat varieties. Similarly amino acid score was also found to be 4.26% higher than the varieties released during the period 1933–1964.     

微波处理对小麦烘焙品质影响的研究

研究了微波处理后新收获小麦烘焙品质的变化和蛋白质各部分质和量的变化。结果表明,经过适当的微波处理,小麦蛋白的各组成部分发生了质和量的变化,小麦的烘焙品质有所改善。由此推测,适当的微波处理能够优化小麦的蛋白质组成,从而改善小麦的烘焙品质。     

The influence of eyespot resistance genes on baking quality and yield in wheat

In a backcross programme to introduce resistance genes, the retention of genes other than the resistance gene from the donor parent is possible owing to either chance, the simultaneous transfer of linked genes, incomplete compensation of replaced wheat chromatin, or other crossover segments being incorporated into the wheat genotype. This may cause unwanted characteristics in resistant cultivars. Eyespot in wheat is caused by Pseudocercosporella herpotrichoides (Fron) Deighton. This disease is widely spread throughout the world and can result in severe damage to wheat crops. Genetic control of the disease has been found to be very effective. The aim of this study was to determine the effect of the Pch1 eyespot resistance gene, backcrossed 8–10 times into South African wheat cultivars SST66 and Palmiet, on baking quality and yield in the absence of the disease. The presence of the gene had a detrimental effect on thousand‐kernel mass in two SST66 lines and on yield in one Palmiet line, but there were no detrimental effects on any measured quality characteristics. The presence of the gene will thus protect the plant from the disease without having a negative effect on baking quality. © 2002 Society of Chemical Industry     

Wheat bran particle size effects on bread baking performance and quality

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to evaluate the particle size effect of wheat bran on bread baking performance and bread sensory quality. Three different particle size bran samples were obtained from each bran by grinding, not by sifting, the bran samples. The bran samples were similar in chemical composition, but different in particle sizes. Results of baking experiments showed that breads containing fine bran had lower specific loaf volume and darker crumb colour than breads containing coarse or medium size bran. Sensory test panellists found that fine bran contributed smoother crust appearance and less gritty mouthfeel than the coarse bran. The sensory panel also indicated that breads containing soft white wheat bran had significantly better flavour and mouthfeel than breads containing hard red spring wheat bran. © 1999 Society of Chemical Industry     

复合添加剂对面包烘焙品质的影响

以面包粉为主要原料,添加不同比例的葡萄糖氧化酶、真菌α－淀粉酶、脂肪酶、单硬脂酸甘油酯4种添加剂于面包配方中,用直接发酵法制作面包,研究不同的添加剂配比及含量对面包品质的影响．通过感官评价,同时利用质构仪对面包芯硬度进行测定,结果表明,1 kg面包粉中添加葡萄糖氧化酶30 mg,真菌α－淀粉酶2 mg,脂肪酶40 mg,单硬脂酸甘油酯1．5 g时,面包的烘焙品质得分最高,口感最好．     

Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality

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     

小麦粉烘焙品质的改良

西点食品品种繁多,外观漂亮,营养丰富,因而颇受现代人喜爱。然而许多西点食品受小麦粉烘焙品质的影响,制作出来后外观和口感均不够理想,直接制约了西点食品的发展。添加一定的添加剂可改善小麦粉的烘焙品质。     

谷朊粉对面包基础粉品质特性的影响

探讨不同添加量的谷朊粉对面包基础粉蛋白质的品质、流变特性及面包烘焙品质的影响。结果表明:谷朊粉可以明显增加面包基础粉的湿面筋含量、沉淀值和蛋白质含量,强化其流变学特性,有效改善面包烘焙品质,增大面包比容和高径比并改善其弹性和硬度。当谷朊粉添加量为10%时,面包烘焙品质最好。     

Effect of nitrogen and manure fertilizer on grain quality,baking and rheological properties of wheat grown in sandy soil

Winter wheat was grown under various nitrogen (N) fertilizer regimes (with/without manure application) under calcareous sandy soils, control wheat being grown without fertilization. Six levels of N fertilizer were applied. The technological and baking characteristics of the wheat were closely related to N and nitrogen + manure (NM) fertilization. Contents of protein increased with increase in fertilization level, which also improved the rheological properties of dough and baking quality. N fertilization increased farinograph stability time, which increased with increasing flour protein content. NM fertilization affected protein content as well as farinograph stability time and farinograph maximum viscosity, thereby affecting the relationship between these properties. The increase in bread volume due to fertilizers was more noticeable with NM than with N. Application of 60 t ha^?1 manure along with 200 kg ha^?1 N onwards improved technological properties of flour in comparison with wheat grown with the basic N fertilizer only. Copyright © 2005 Society of Chemical Industry