Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats

被引:51
作者
Chen, Feng
He, Zhonghu
Chen, Dongsheng
Zhang, Chunli
Zhang, Yan
Xia, Xianchun
机构
[1] CAAS, Inst Crop Sci, CYMMYT China Off, Beijing 100081, Peoples R China
[2] CAAS, Natl Wheat Improvement Ctr, Inst Crop Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China
[3] Ningxia Acad Agr & Forestry Sci, Crop Res Inst, Yongning 750105, Peoples R China
[4] Heilongjiang Acad Agr Sci, Cropo Breeding Inst, Harbin 150086, Peoples R China
基金
中国国家自然科学基金;
关键词
bread wheat; puroindoline alleles; milling quality; Chinese noodles; steamed bread; pan bread;
D O I
10.1016/j.jcs.2006.06.006
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Two trials with a total of 75 spring bread wheat cultivars and advanced lines, were used to evaluate single kernel characterization system hardness, puroindoline alleles, milling yield, flour ash content, flour colour, and end-use qualities for Chinese noodles, steamed bread and pan bread. The results indicated that all International Maize and Wheat Improvement Center hard wheat lines surveyed were Pina-D1b genotype, whereas Pinb-D1b was the most common allele in the remaining cultivars. Genotypes with Pinb-D1b possess significantly lower flour ash content and higher milling yield than those of genotypes with Pina-D1b. For steamed bread, mean scores for loaf volume, crumb colour, width, structure and total score of Pinb-D1h genotypes were significantly higher than those of genotypes with Pina-D1b and wild type. For Chinese fresh white noodles, means for noodle a*, colour score, viscoclasticity and total score with Pinb-D1b were significantly higher than those of Pina-D1b and wild type. Means of loaf volume, texture and total score for Pinb-D1b genotypes were significantly higher than those of Pina-D1b genotypes. This study further illustrated the superiority of the Pinb-D1b allele on milling and processing qualities for various end products and provides useful information for wheat quality improvement. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码:59 / 66
页数:8
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