...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Crop and Pasture Science >Effect of heat shock during grain filling on grain quality of bread and durum wheats
【24h】

Effect of heat shock during grain filling on grain quality of bread and durum wheats

机译：籽粒灌浆过程中热冲击对面包和硬粒小麦籽粒品质的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In southern Europe the Mediterranean climate is responsible for the remarkable variability in both yield and quality from year to year and also from location to location, but it offers also a unique opportunity for the production of high-quality wheats which are deficient in the European Economic Community. This study was conducted to determine the role of the fluctuation of temperatures during grain filling on the rheological properties of bread and durum wheats (Triticum aestivum and Triticum turgidum) as evaluated with a Chopin alveograph. During the 1991-92 season, four cultivars of bread and durum wheat were grown in several locations scattered along the Italian peninsula and the island of Sicily. In each location different temperature profiles were imposed during grain filling by anticipating or delaying sowing date or by covering the plots with plastic tunnels. Viscoelastic properties, evaluated by the variations in W, P and L alveograph parameters were significantly affected by the imposed treatments. In presence of a long period of temperature in the range of 30-35¦C a dough 'strengthening' effect was observed, while frequent episodes of daily maximum temperatures above 35¦C led to a dough 'weakening' effect. These results observed both in durum and bread wheat confirm those firstly detected on bread wheat in Australia in areas charcterized by a Mediterranean-like climate. The practical relevance of these effects differs in the two species: an increase of dough strength is considered detrimental in breadmaking quality, while it exerts a positive effect in pastamaking quality.
机译：在南欧，地中海气候是每年和每年以及不同地点之间产量和质量显着变化的原因，但它也为生产缺乏欧洲经济的优质小麦提供了独特的机会。社区。进行这项研究是为了确定谷物填充过程中的温度波动对面包和硬质小麦（普通小麦和普通小麦）的流变学特性的影响，如肖邦（Chopin）测振仪所评估。在1991-92年度，在意大利半岛和西西里岛的几个地方种植了四个面包和硬质小麦品种。在每个位置，通过预测或延迟播种日期或通过用塑料隧道覆盖地块，在灌浆过程中施加了不同的温度曲线。通过W，P和L声波描记器参数变化评估的粘弹性质受到所施加的处理的显着影响。当温度长期处于30-35℃范围内时，观察到面团的“强化”作用，而每天最高温度超过35℃的频繁发作则导致面团“变弱”的作用。在硬粒小麦和面包小麦中观察到的这些结果证实了在类似地中海气候特征的地区首次在澳大利亚的面包小麦中检测到的结果。这些效果的实际相关性在两个物种中有所不同：面团强度的增加被认为对面包制作质量有害，而对面食制作质量则产生积极影响。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号