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首页> 外文学位 >Flour quality and dough stickiness of soft red winter wheat lines with and without 1B/1R translocations.
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Flour quality and dough stickiness of soft red winter wheat lines with and without 1B/1R translocations.

机译：有和没有1B / 1R易位的红色软冬小麦品系的面粉品质和面团粘性。

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摘要

Wheat (Triticum aestivum L.) is one of the major cereals of the world. Farmers must produce wheat with good yield and quality to meet the high demands for wheat flour. To reduce disease and increase wheat yield, cultivars have been developed by replacing the short arm of chromosome 1B of wheat with the short arm of the 1R chromosome from rye (Secale cereale L.). This wheat-rye translocation, 1B/1R, carries linked genes which makes these wheat cultivars more disease resistant and higher yielding. Unfortunately, the 1B/1R translocation in hard wheats has been shown to produce undesirable characteristics such as dough stickiness and reduced mixing tolerance. Many promising wheat lines have been developed by crossbreeding 1B/1R lines with soft wheat in hopes of producing a 1B/1R soft wheat of good quality for use in soft wheat products. The purpose of this research was to determine the end use quality of flours from soft red winter wheats possessing 1B/1R.; Fourteen soft wheat varieties (7 without 1B/1R and 7 with 1B/1R) grown in two Virginia locations, Warsaw and Blacksburg, were assessed for flour quality and dough stickiness. Four pairs of the experimental wheats were sister lines. Flour quality was evaluated by means of protein content, farinograph analysis, cookie spread and protein analysis. dough stickiness was measured using the "Schwarzlaff-Shephard Dough Stripping Method", specially designed for this study. It is the first method of its kind to measure dough stickiness quantitatively. Results indicated that the 1B/1R translocation, in general, had no adverse effect on flour quality and dough stickiness of the experimental wheats and even improved mixing tolerance and stability of the wheat flour doughs. The results of the study indicate that flours of 1B/1R wheats can be used in commercial soft wheat bakery formulas.
机译：小麦（Triticum aestivum L.）是世界上主要的谷物之一。农民必须生产出高产优质的小麦，以满足对面粉的高需求。为了减少疾病和增加小麦产量，已经开发了用黑麦（Secale graine L.）的1R染色体的短臂代替小麦1B染色体的短臂的品种。小麦-黑麦易位基因1B / 1R带有连锁基因，这些基因使这些小麦品种更耐病和更高产量。不幸的是，已证明在硬质小麦中1B / 1R易位会产生不良特性，例如面团粘性和降低的混合耐性。通过将1B / 1R品系与软小麦进行杂交，已经开发出许多有前途的小麦品系，希望生产出品质优良的1B / 1R软麦，用于软质小麦产品。本研究的目的是确定拥有1B / 1R的红色软质冬小麦的面粉最终用途质量。对弗吉尼亚州两个地区（华沙和布莱克斯堡）种植的14个软质小麦品种（7个不含1B / 1R和7个不含1B / 1R）进行了面粉质量和面团粘性评估。四对实验小麦是姊妹系。通过蛋白质含量，粉质仪分析，曲奇涂抹和蛋白质分析来评估面粉的质量。使用专门为此研究设计的“ Schwarzlaff-Shephard面团剥离法”测量面团的粘性。这是第一种定量测量面团粘性的方法。结果表明，通常1B / 1R易位对实验小麦的面粉品质和面团粘性没有不利影响，甚至改善了小麦面粉面团的混合耐受性和稳定性。研究结果表明1B / 1R小麦的面粉可用于商业性软质小麦烘焙配方。

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  • 作者

    Schwarzlaff, Sabine Susanne.;

  • 作者单位

    Virginia Polytechnic Institute and State University.;

  • 授予单位 Virginia Polytechnic Institute and State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 1995
  • 页码 110 p.
  • 总页数 110
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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