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Effects of Genotype and Environment on HMW-GS Expression and its Relationship with Steamed Bun and Bread-Baking Quality
Z. Deng,J. Tian,Y. Zhang,C. Sun
Agricultural Journal , 2013,
Abstract: Three winter wheat cultivars from eight different locations with 3 replications were used to study the effects of genotypes, environments and their interactions on high molecular weight of glutenin subunits (HMW-GS) expression and its relationship with steamed bread and baking quality. The results indicated that although some subunits were affected by environments, genotypes played an important role for X-type HMW-GS, Y-type HMW-GS, Glu-D1location and Glu-B1 location. Total HMW-GS amounts were affected by the interactions between genotype and environment. Individual HMW-GS content of the same genotype was affected by environment in different degree. Yantai location was superior to others locations for many HMW-GS expression amounts. The same kind of HMW-GS from different genotypes appeared different in the same environments. Correlation analysis appeared HMW-GS expression amount positively correlated with bread volume, and negatively with bread peak firmness. Effects of individual and total HMW-GS on steamed bun quality were different from that on bread quality. And effects of total HMW-GS on bread volume were better than that of individual HMW-GS. Bread quality was determined firstly by HMW-GS types, secondly by the HMW-GS expression amount; while steamed bread quality was mainly affected by HMW-GS expression amounts.
强筋与弱筋小麦配麦面粉及馒头和面条品质的研究
Wheat Blending Quality of Flour and Steamed Bread and Noodles in Strong and Weak Gluten Wheat
 [PDF]

,,,,万根文,吴媛媛,郑文寅,张文明,姚大年
- , 2015, DOI: 10.7606/j.issn.1004-1389.2015.05.007
Abstract: 以强筋小麦“新麦26”与弱筋小麦“皖麦47”为材料,按10∶0、9∶1至1∶9、0∶10共11个比例配麦处理,分析其籽粒、面粉、加工馒头和面条的品质及其相关性。结果表明,籽粒和面粉21个品质性状、馒头11个品质性状和面条8个品质性状处理间差异显著或极显著。“新麦26”与“皖麦47”在配麦8∶2和6∶4处理时,馒头评分均在75以上,其中以配比8∶2时馒头评分最高;配麦9∶1、8∶2和7∶3时,面条评分均在85以上,以配比8∶2最高;随着“皖麦47”的比例增加,馒头和面条的主要品质性状呈下降趋势,评分逐渐降低;面条和馒头品质性状与籽粒和面粉品质性状间存在不同的相关性,可根据不同类型馒头和面条品质要求选用合适的配麦处理。
Strong gluten wheat “Xinmai 26” and weak gluten wheat “Wanmai 47” were selected as experiment materials. The wheat blending was carried out with 11 treatments from 10∶0,9∶1 to 1∶9 and 0∶10.The quality of grain, flour, steamed bread and noodles were analyzed. The result of 21 grains and flour quality traits such as Near-infrared,RVA viscosity,farinograph,extensograph etc,11 steamed bread quality traits and 8 noodles quality traits were showed significant or extremely significant differences between the processing. For processing of “Xinmai 26”and “Wanmai 47”,the scores of steamed bread at the ratio of 8∶2 and 6∶4 were more than 75 points,and above all the ratio of 8∶2 got the highest points.Noodles score was over 85 points when the wheat blending at the ratio of 9∶1,8∶2,7∶3,among which the ratio of 8∶2 scores was highest.Followed with the proportional increase of “Wanmai 47”, the main quality traits of steamed bread and noodles were on the decline, scores gradually reduced.So the results suggest choose appropriate proportion according to the requirements of different kinds of steamed bread and noodles on gluten strength.Meanwhile,the correlation between noodles,steamed bread quality traits and the grains,flour quality traits were analyzed and the problem of quality traits changes of the wheat flour, noodles and steamed bread were also discussed after the wheat blending of strong gluten wheat and weak gluten wheat.
普冰9946小麦粉面包加工工艺的优化
Optimization of bread processing technology for flour of wheat Pubing 9946
 [PDF]

,,张正茂,邢沁浍,
- , 2016,
Abstract: 【目的】研究大豆粉末磷脂、谷朊粉、小麦胚芽粉的添加量对普冰9946小麦品种面包烘烤品质的影响,确定比较理想的加工工艺参数,为普冰9946小麦及类似小麦品种的优质面包加工提供理论依据。【方法】以面包感官评价和质构仪分析结果为指标,探讨大豆粉末磷脂、谷朊粉、小麦胚芽粉不同添加量(质量分数)对面包品质的影响,通过单因素试验和二次正交旋转组合设计试验得到添加物对面包品质改良的最佳配比。【结果】各种添加物使用量的变化对面包的感官评分有显著影响,3种添加物对面包感官评分影响的主次作用依次为:小麦胚芽粉>谷朊粉>大豆粉末磷脂。面包制作优化工艺参数范围为:大豆粉末磷脂添加量0.574%~0.755%,谷朊粉添加量3.059%~3.398%,小麦胚芽粉添加量3.286%~3.539%,在此参数范围内,面包的感官评分均大于84.39。【结论】通过在面包中添加一定比例的大豆粉末磷脂、谷朊粉、小麦胚芽粉,可制得质量较好的面包。
【Objective】The effect of soybean phospholipids powder,wheat active protein and wheat germ powder adding amounts on Pubing 9946 bread were studied to obtain optimal processing parameters and provide basis for making high quality bread using flour of Pubing 9946 and similar wheat varieties.【Method】Sensory evaluation and structure analyzer results were combined to analyze the effects of different indexes and single factor tests and quadratic orthogonal rotating combination design were used to obtain optimal conditions.【Result】Various additives had significant influences on sensory scores of bread.The effects of factors were in the order of wheat germ powder>wheat active protein>soybean phospholipids powder.The optimal conditions for bread were:soybean phospholipids powder 0.574%-0.755%,wheat active protein 3.059%-3.398%,and wheat germ powder 3.286%-3.539%.Under these conditions,the sensory evaluation of steamed bread was >84.39.【Conclusion】The good quality of bread can be obtained by adding nutrients based on the optimization results
QTL Mapping for chinese northern-style steamed bread specific volume  [PDF]
Peng Wu, Bin Liu, Tao Zhou, Zhuokun Li, Jichun Tian, Haiyun Du, Jiteng Wang
Agricultural Sciences (AS) , 2011, DOI: 10.4236/as.2011.23028
Abstract: In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects for CNSB specific volume in bread wheat (Triticum aestivum L.), were studied in cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and the parents were planted in 2007 and 2008 in Tai’An and 2008 in Suzhou. QTL analyses were performed using the software of IciMapping v2.2 based on the mixed linear model. Five putative QTLs for CNSB specific volume were detected on 5 chromosomes where single QTLs explained 5.11% to 9.75% of phenotypic variations. All of them had negative effects on specific volume and were contributed by Yumai 57 alleles. Qsv-1B was detected in both environment 1 and 3 with 13.88% and 4.83% phenotypic variations which had positive effects and was transmitted by Huapei 3 alleles. Fourteen pairs of QTLs with epistatic effects were detected for specific volume. Seven major QTLs, Qsv-1B/Qsv-3A, Qsv-2D/Qsv-3A, Qsv-3A/Qsv- 5B1, Qsv-1B/Qsv-6D, Qsv-2D/Qsv-4D, Qsv-4A/ Qsv-6B and Qsv-3A/Qsv-7D could account for 13.88%、20.39%、18.88%、12.31%、18.78%、11.98%, and 17.05% of the phenotypic variation of specific volume. The information obtained in this study will be useful for manipulating the QTLs for CNSB specific volume property by molecular marker-assisted selection (MAS).
Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations  [PDF]
Camille Vindras-Fouillet, Olivier Ranke, Jean-Pierre Anglade, Bruno Taupier-Letage, Chable Véronique, Isabelle Goldringer
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.519199
Abstract: Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.
IMPROVEMENT OF TECHNOLOGICAL PARAMETERS OF BREAD MADE WITH FLOUR OF TRITICALE BY USING WHEAT GLUTEN Улучшение технологических показателей хлеба из муки тритикале с помощью пшеничной клейковины
Kryuchkova T. E.
Polythematic Online Scientific Journal of Kuban State Agrarian University , 2012,
Abstract: The results of the experiments of adding of dry wheat gluten to the flour of triticale when baking bread are reviewed in this article. The influence of wheat gluten on the gluten complex of grain and flour of triticale has been investigated
Postulation of LR genes in the bread wheat material of Nepal using Indian pathotypes  [cached]
B.N. MAHTO, S.K. NAYAR* and S. NAGARAJAN
Indian Phytopathology , 2012,
Abstract: Forty three bread wheat varieties from Nepal, were evaluated against fifteen pathotypes of Puccinia recondita tritici prevalent in South Asia. Probable leaf rust resistance genes in these lines were postulated. The above wheat lines showed diverse resistance to
Steamed Wheat Breads with Auricularia polytricha Powder as a Functional Food Product
Fengjuan Jia, Yueming Wang, Zhiqing Gong, Wenjia Cui, Yansheng Wang, Wenliang Wang
Open Access Library Journal (OALib Journal) , 2019, DOI: 10.4236/oalib.1105598
Abstract:
Auricularia polytricha is a functional food material that contains numerous bioactive health-promoting compounds. This study demonstrates the novel application of A. polytricha powder (APP) in steamed bread production. Moreover, this work aimed to determine the influence of the direct addition of APP on the sensory, textural, physical, and in vitro antioxidant properties of steamed breads. Steamed breads enriched with 5% APP had higher consumer acceptability than those enriched with 2.5%, 5%, 7.5% and 10% APP. In addition, supplementation with APP significantly enhanced the antioxidant activity of steamed breads during digestion in vitro. Our study suggests that A. polytricha is a valuable source of active compounds for steamed wheat breads.
Study of Flour Baking Quality Properties of Four Bread Wheat Cultivars in Sabzevar Region  [cached]
A. Abdollah Zadeh,M. Shahedi
Journal of Science and Technology of Agriculture and Natural Resources , 2007,
Abstract: Lots of investigation has been done in order to increase wheat yield per acre in Iran, but there is not enough study about quality of produced wheat. Bread quality in Iran has been deteriorated in recent years, mostly due to employing wheat flours of low quality. Thus the present study was conducted to find the chemical and rheological properties of four bread wheat cultivars (Omid, Rosshan, Golestani and “Kal”) produced in Sabzavar region. The results indicated that the quantity and quality of “Kal” wheat gluten are more desirable in comparison to the other varieties. The rheological experiment results indicated that the Omid wheat flour is the best regarding the dough resistance coefficient and alfa amylase activity. The alfa amylase activity of all flours was low. Appropriate time for fermentation of bread dough for all flours was 75 to 90 minutes. Mixture of one to ten ratio of Roshan and Omid flour produced bread with better quality. The results also indicated that the rheological properties of “Kal” flour dough such as mixing resistance, breaking point resistance and valorimeter value are acceptable. The bakery properties of “Kal” flour is better than Rosham flour. The “Kal” variety of wheat is the same as Roshan variety and the only difference between them is the region of production and farming conditions. It shows that farming condition is one of the important factors affecting bread wheat quality.
Effect of Wholemeal Durum Wheat Varieties on Bread Quality  [PDF]
Alessandra Danza, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Janine Laverse, Vincenzo Lampignano, Francesco Contò, Matteo Alessandro Del Nobile
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.511108
Abstract:


In this work the effect of six varieties of durum wheat semolina on the bread physico-chemical and sensorial properties was addressed. In particular, whole grains of durum wheat (Anco Marzio, Claudio, Core, Iride, Saragolla and Cappelli) were finely milled by using an ancient stone milling system. Texture analysis was carried out on both dough and bread samples to evaluate their firmness. Furthermore, tomographic analysis was performed on the bread samples in order to provide a more detailed view of their texture. The Glucose Equivalent, the chemical and the sensory analyses of the bread were also determined. Results highlighted that the lowest Glucose Equivalent valuewas achieved in bread produced with the Anco Marzio cultivar, which appeared instead the worst in terms of texture. Among the investigated samples, bread from the Cappelli variety showed good structural characteristic, a moderate Glucose Equivalent compared to the reference sample (CTRL) and the highest sensory quality.


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