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1.
Polyphenol oxidase (PPO) causes Asian noodles to lose their bright color over time. Null Ppo‐A1 and Ppo‐D1 alleles are available that confer very low kernel PPO levels. Our goal was to characterize the effect of the Ppo‐A1i and Ppo‐D1f null alleles on the color and texture profile of white salted noodles. A white‐seeded spring wheat carrying Ppo‐A1i/Ppo‐A2d and Ppo‐D1f was crossed to a hard white‐seeded isoline of Choteau spring wheat with Ppo‐A1b/Ppo‐A2a and Ppo‐D1b and to a hard white‐seeded isoline of Vida spring wheat with Ppo‐A1a/Ppo‐A2b and Ppo‐D1b. Resultant lines homozygous for the null‐Ppo alleles or for the alternate parent Ppo alleles were selected and grown in replicated trials. The null‐Ppo alleles had no detrimental effects on kernel or flour traits. Noodles prepared from straight‐grade or whole wheat flour from the null‐Ppo allele class were less cohesive and softer than noodles from the alternate parent Ppo allele class for the White Choteau but not the White Vida population. Noodles prepared from straight‐grade and whole wheat flour from the null‐Ppo class were brighter, more red, and more yellow after 24 h and showed less change in L* with time than noodles prepared from the alternate parent Ppo class. The relative difference between the two genotype classes for change in L* with time (0–24 h) exceeded 3.5 L* for noodles from both types of flour, which was an improvement over existing low‐Ppo alleles. Incorporating the null‐Ppo alleles into wheat varieties could improve the color profile of Asian noodles.  相似文献   

2.
Polyphenol oxidase (PPO) has been related to an undesirable brown discoloration of wheat-based end products. Consumer acceptance and product quality are generally decreased by the darkening phenomena. Two sets of wheat samples (Triticum aestivum L.) were investigated for variation in grain and flour PPO levels. Samples included 40 advanced experimental hard white winter wheat lines grown at two Kansas locations and 10 hard red winter wheat genotypes grown at three Nebraska locations. The variability in grain and flour PPO activities was influenced by growing location and population for the hard white wheat samples. There also was a significant influence of population by growing location interactions on PPO activity in both grain and flour. Genotype and growing location both contributed to variability in flour PPO activity among the hard red wheat samples. The variation in flour PPO activities among growing locations appeared larger than variation produced by genotypes tested for the hard red wheat samples. Quality parameters, such as wheat physical properties, flour protein and ash contents, grain color, and milling yield significantly correlated with grain and flour PPO activities. Among red wheat samples, flour PPO activity was related to 100 kernel weight, first reduction flour yield, and flour ash content. Grain PPO activity was related to variation in grain color observed among hard white samples. The relationship of quality characteristics with grain and flour PPO activities varied among white and red wheat samples.  相似文献   

3.
Short growing seasons and lack of water limit the number of crops that can be productively grown in the Northern Great Plains, but wheat is uniquely adapted to the region. Growers interested in diversification of their operations are growing more than one class of wheat to target different markets. This has led to the challenge of maintaining class purity, in that contamination with alternate classes results in lower prices to the farmer. The primary rationale is that mixtures may have poor end‐use quality. In these experiments, we tested hard red spring wheat and hard white spring wheat contaminated with different levels of soft white spring wheat, durum wheat, hull‐less barley, and the hard wheat of the alternate kernel color for milling and baking quality. Our results showed that contamination of hard red and hard white spring wheat with soft white wheat and hull‐less barley often influenced end‐use quality in that flour yield was negatively affected at relatively low levels. Loaf volume was normally only affected at higher levels. Durum wheat contamination caused fewer quality problems at generally higher levels of contamination. Contamination of hard red or hard white wheat by hard wheat of the alternate color class rarely affected quality, and effects were both positive and negative, depending on quality attributes of the pure samples. Growers wishing to diversify by growing both hard red and hard white wheat would benefit if buyers and end users were willing to accept higher levels of contamination for alternate classes that are unlikely to cause problems in eventual end use.  相似文献   

4.
Milling and breadbaking quality of hard‐textured wheat may be influenced by alternative alleles at the Wx loci controlling percent amylose in the endosperm, and the puroindoline (pin) loci controlling grain hardness. For this experiment, we developed recombinant inbred lines (RIL) from a cross between Choteau spring wheat cultivar and experimental line MTHW9904. Choteau has the PinB‐D1b mutation conferring grain hardness and the Wx‐B1a allele at the Wx‐B1 locus conferring wild‐type amylose content. MTHW9904 has the PinA‐D1b allele conferring grain hardness and the Wx‐B1b allele conferring lower amylose content, causing a partial waxy phenotype. RIL with the PinB‐D1b mutation (n = 49) had significantly softer kernels, higher break flour yield, and higher loaf volume than lines with the PinA‐D1b mutation (n = 38). Lines with partial waxy phenotype due to Wx‐B1b (n = 43) had significantly lower kernel weight, lower amylose content, and higher flour swelling power than lines with wild‐type starch due to Wx‐B1a (n = 51). These results provide additional evidence for the positive effect of PinB‐D1b on bread quality in hard wheats, while genotype at Wx‐B1 was generally neutral for bread quality in this population. Interactions between the Pin and Wx loci were minimal.  相似文献   

5.
Various whole‐kernel, milling, flour, dough, and breadmaking quality parameters were compared between hard red winter (HRW) and hard red spring (HRS) wheat. From the 50 quality parameters evaluated, values of only nine quality characteristics were found to be similar for both classes. These were test weight, grain moisture content, kernel size, polyphenol oxidase content, average gluten index, insoluble polymeric protein (%), free nonpolar lipids, loaf volume potential, and mixograph tolerance. Some of the quality characteristics that had significantly higher levels in HRS than in HRW wheat samples included grain protein content, grain hardness, most milling and flour quality measurements, most dough physicochemical properties, and most baking characteristics. When HRW and HRS wheat samples were grouped to be within the same wheat protein content range (11.4–15.8%), the average value of many grain and breadmaking quality characteristics were similar for both wheat classes but significant differences still existed. Values that were higher for HRW wheat flour were color b*, free polar lipids content, falling number, and farinograph tolerance. Values that were higher for HRS wheat flour were geometric mean diameter, quantity of insoluble polymeric proteins and gliadins, mixograph mix time, alveograph configuration ratio, dough weight, crumb grain score, and SDS sedimentation volume. This research showed that the grain and flour quality of HRS wheat generally exceeds that of HRW wheat whether or not samples are grouped to include a similar protein content range.  相似文献   

6.
The effects of wheat protein and starch on yellow‐alkaline noodles have not been fully clarified. Twenty‐four hard winter wheats with varying protein, hot‐water swelling power (SP95), and polyphenol oxidase (PPO) activity were milled into long‐patent and short‐patent flours. Protein, SP95, and PPO activity in the 48 flours were 8.2–12.9%, 16.2–24.1 g/g, and 80–157 ΔA480/mg of protein/min, respectively. Lightness of raw noodles declined with increasing protein and PPO levels but yellowness decreased and then increased. Tensile force to break the cooked noodles was positively correlated with SP95 and protein. Compression (50%) force of noodles made from flour with high SP95 ≈21 g/g, averaged ≈20% below those made from low SP95 ≈17 g/g of flour. Compression force was measured in the long dimension of a single noodle strand using a rectangular probe. The instrumental measurements suggest that alkaline noodles made from a single‐null partial‐waxy wheat with medium SP95 ≈19.9 g/g will have a tender bite and a cohesive texture compared with those from a low SP95 wheat with a hard bite and fracturable texture. Furthermore, alkaline noodles from a double‐null partial‐waxy wheat with high SP95 will have an extra soft bite unless flour protein is above ≈12.5%. Hard‐white, dual‐purpose wheat should have a low level of PPO and, depending on the preferred noodle‐eating texture, a low to medium SP95 level. Such wheats with medium protein levels (11–12%) are well suited for alkaline noodles because of improved color and surface smoothness, whereas the same wheats with 12–13% protein are well suited for bread. Wheats with medium SP95 also reduce cooking loss and increase cooked yield.  相似文献   

7.
Grain hardness variation has large effects on many different end‐use properties of wheat (Triticum aestivum). The Hardness (Ha) locus consisting of the Puroindoline a and b genes (Pina and Pinb) controls the majority of grain hardness variation. Starch production is a growing end‐use of wheat. The objective of this study was to estimate the differences in starch yield due to natural and transgenically conditioned grain hardness differences. To accomplish this goal, a small‐scale wet‐milling protocol was used to characterize the wet‐milling properties of two independent groups of isogenic materials varying in grain hardness and in Pin expression level. The first group of lines consisted of hard/soft near‐isogenic lines created in cultivars Falcon or Gamenya in which lines carried either the Pina‐D1a (functional) or the Pina‐D1b (null) alleles of Pina. The second group of lines consisted of Pina, Pinb, or Pina and Pinb overexpressing lines created in Hi‐Line, a hard red spring wheat. Soft near‐isogenic lines had higher starch extractability than the hard Pina null counterparts. This difference in starch extractability was more pronounced between Hi‐Line and its transgenic isolines, with highest levels of extractable starch observed in the transgenic isoline with intermediate grain texture. The results demonstrate that the Ha locus and puroindoline expression are both linked to wet‐milling starch yield and that selection for increased Ha function increases starch yield through the enhanced separation of starch granules and the protein matrix during wet milling.  相似文献   

8.
Double‐null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double‐null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single‐null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double‐null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double‐null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour.  相似文献   

9.
Amylose content in wheat endosperm is controlled by three Wx loci, and the proportion of amylose decreases with successive accumulation of Wx null alleles at the three loci. The proportion of amylose is believed to influence end‐use quality of bread and Asian noodles. The objectives of this study were to determine influence of the allelic difference at Wx‐B1 locus on bread quality, bread firmness, and white salted noodle texture in a spring wheat cross segregating for the Wx‐B1 locus and in a set of advanced spring wheat breeding lines differing in allelic state at the Wx‐ B1 locus. In addition, we examined the relationship between amylose content and flour swelling properties on bread and noodle traits. Fifty‐four recombinant inbred lines of hard white spring wheat plus parents were grown in replicated trials in two years, and 31 cultivars and breeding lines of hard spring wheat were grown in two locations. Bread and white salted noodles were processed from these trials. The presence of the Wx‐B1 null allele reduced amylose content by 2.4% in a recombinant inbred population and 4.3% in a survey of advanced breeding lines and cultivars compared with the normal. The reduced amylose was accompanied by an average increase in flour swelling power (FSP) for the Wx‐B1 null group of 0.8 g/g for the cross progeny and 2.3 g/g for the cultivar survey group. The Wx‐B1 allelic difference did not affect flour protein in cross progeny where the allelic difference was not confounded with genetic background. Bread from the Wx‐B1 null groups on average had increased loaf volume and was softer than the normal group for the cross progeny and cultivar survey group. The Wx‐B1 allelic difference altered white salted noodle texture, most notably noodle springiness and cohesiveness where the Wx‐B1 null groups was more springy and more cohesive than the normal groups for both sets of genetic materials. Flour protein was more highly related to loaf volume than were FSP or amylose. Both flour protein and FSP were positively related to noodle textural traits, but especially noodle springiness and cohesiveness.  相似文献   

10.
A comprehensive analysis of the variation in wheat grain ash content has not been previously conducted. This study assessed the relative contribution of genotype and environment to variation in ash content, with a particular aim of ascertaining the potential for manipulating the trait using contemporary adapted germplasm. A total of 2,240 samples were drawn from four years of multilocation field plots grown in the wheat production areas of Oregon and Washington states. Genotypes included commercial cultivars and advanced breeding lines of soft and hard winter, and soft and hard spring wheats with red and white kernel color, several soft white club wheats, and one soft white spring waxy wheat cultivar. In addition to ash, protein content, test weight, and Single Kernel Characterization System kernel hardness, weight and size were also measured. In total, 20 separate fully balanced ANOVA results were conducted. Whole model R2 values were highly significant, 0.62–0.91. Nineteen of the 20 ANOVA results indicated significant genotype effects, but the effects were not large. In contrast, environment effects were always highly significant with F values often one to two orders of magnitude larger than the genotype F values. The grand mean for all samples was 1.368% ash. For individual data sets, genotype means across environments varied ≈0.1–0.3% ash. The genotypes judged noteworthy because they had the highest least squares mean ash content were OR9900553 and ClearFirst soft white winter, NuHills hard red winter, Waxy‐Pen and Cataldo soft white spring, and WA8010 and Lochsa hard spring wheats. Genotypes with lowest least squares mean ash were Edwin (club) soft white winter, OR2040073H hard red winter, WA7952 soft white spring, and WA8038 hard spring wheats. In conclusion, wheat grain ash is more greatly influenced by crop year and location than by genotype. However, sufficient genotype variation is present to plausibly manipulate this grain trait through traditional plant breeding.  相似文献   

11.
Asian noodles were prepared by an objective laboratory method that included adding optimum water to the dry ingredients, mixing the ingredients to homogeneous salt distribution, and sheeting of the dough under low shear stress. The lightness (L*) values of alkaline‐ and salt‐noodle doughs made from 65% extraction hard white wheat flours (except KS96HW115 flour at ≈70% extraction) were higher than those from 60% extraction hard red wheat flours (except Karl 92 flour at ≈70% extraction). A hard white spring wheat, ID377s, and a Kansas line of hard white winter wheat, KS96HW115, to be released in 2000, gave the highest L* values for dough sheets stored for 2 and 24 hr at 25°C. Cooking losses were 5–9 percentage points higher for alkaline noodles than salt noodles, but the cooking yields of the two types of Asian noodles were almost the same. Cooked alkaline noodles made from a high‐swelling flour (SP93≈21 g/g) gave higher tensile strength than those made from several low‐swelling flours (SP93 ≈15 g/g) with the same protein contents (≈12.5%). However, the cooked salt noodles gave the same tensile strength.  相似文献   

12.
Molecular weight distribution (MWD) of proteins extracted from hard red spring wheat was analyzed by size‐exclusion HPLC to investigate associations with wheat and breadmaking quality characteristics. Certain protein fractions were related to associations between wheat and breadmaking parameters, specifically when effect of quantitative variation of protein on those parameters was statistically eliminated by partial correlation analysis. SDS‐unextractable high molecular weight polymeric proteins had positive partial correlations with percent vitreous kernel content and breadmaking parameters, including mix time and bread loaf volume. SDS‐extractable protein fractions that were eluted before the primary gliadin peak had positive partial correlations with kernel hardness and water absorption parameters. The proportion of main gliadin fractions in total protein had a negative partial correlation with bread loaf volume and positive correlations with kernel hardness and water absorption parameters. Intrasample uniformity in protein MWD and kernel characteristics was estimated from three kernel subsamples that were separated according to single kernel protein content within individual wheat samples by a single‐kernel near‐infrared sorter. Wheat subsamples were significantly different in protein MWD. Intrasample uniformity in protein MWD did not differ greatly among wheat samples.  相似文献   

13.
The objective of this study was to evaluate protein composition and its effects on flour quality and physical dough test parameters using waxy wheat near‐isogenic lines. Partial waxy (single and double nulls) and waxy (null at all three waxy loci, Wx‐A1, Wx‐B1, and Wx‐D1) lines of N11 set (bread wheat) and Svevo (durum) were investigated. For protein composition, waxy wheats in this study had relatively lower albumins‐globulins than the hard winter wheat control. In the bread wheats (N11), dough strength as measured by mixograph peak dough development time (MDDT) (r = 0.75) and maximum resistance (Rmax) (r = 0.70) was significantly correlated with unextractable polymeric protein (UPP), whereas in durum wheats, moderate correlation was observed (r = 0.73 and 0.59, respectively). This may be due to the presence of high molecular weight glutenin subunits (HMW‐GS) Dx2+Dy12 at the Glu‐D1 locus instead of Dx5+Dy10, which are associated with dough strength. Significant correlation of initial loaf volume (ILV) to flour polymeric protein (FPP) (r = 0.75) and flour protein (FP) (r = 0.63) was found in bread wheats, whereas in durum wheats, a weak correlation of ILV was observed with FP (r = 0.09) and FPP (r =0.51). Significant correlation of ILV with FPP in bread wheats and with % polymeric protein (PPP) (r = 0.75) in durum lines indicates that this aspect of end‐use functionality is influenced by FPP and PPP, respectively, in these waxy wheat lines. High ILV was observed with 100% waxy wheat flour alone and was not affected by 50% blending with bread wheat flour. However, dark color and poor crumb structure was observed with 100% waxy flour, which was unacceptable to consumers. As the amylopectin content of the starch increases, loaf expansion increases but the crumb structure becomes increasingly unstable and collapses.  相似文献   

14.
Wheat (Triticum aestivum L.) breeding programs have used various whole kernel assays to estimate polyphenol oxidase (PPO) activity, thereby identifying germplasm that has a greater chance of producing consumer products with superior color. However, the enzymes involved in these assays are poorly understood and the purification and characterization of a wheat kernel PPO protein has not been reported previously. A PPO from wheat bran was purified using ammonium sulfate precipitation, ion and size‐exclusion chromatography, and continuous elution electrophoresis. The purified protein migrated at 67 kDa on SDS‐PAGE under denaturing and reducing conditions, exhibited PPO activity in the presence of SDS, and eluted at 45 kDa on SDS‐PAGE under nondenaturing and nonreducing conditions. N‐terminal sequence analysis of peptide fragments obtained from tryptic digests confirmed the purified wheat bran protein as a PPO. This wheat PPO protein showed the greatest sequence identity to grape (Vitis vinifera) and pineapple (Ananas comosus) PPO. The purified wheat PPO shares no more sequence identity with the deduced amino acid sequence of a previously isolated partial wheat PPO sequence than it does to PPO from other plant taxa widely divergent from wheat. Based on immunoblot analysis, purified PPO from wheat bran appears to be a processed, mature form lacking an estimated 14–16 kDa transit peptide required for plastid localization.  相似文献   

15.
Variation of polymeric proteins affects wheat end‐use quality. This research investigated associations of polymeric proteins with dough mixing strength and breadmaking characteristics in a near‐homogenous population of 139 recombinant inbred lines (RILs) derived from a cross between two hard red spring wheat breeding lines. Flours from the RILs grown at three locations were analyzed for molecular weight (MW) distribution of SDS‐extractable and unextractable proteins using size‐exclusion HPLC protocol. Correlations were calculated between mixing and breadmaking properties and HPLC absorbance data obtained a 0.01‐min retention time interval to identify protein fractions that had a significant effect on the quality traits. Very high MW polymeric proteins in the unextractable fraction had more distinct and positive associations with dough mixing strength and bread loaf volume than did other polymeric protein fractions, whereas extractable polymeric had negative influence. Consequently, the ratio of unextractable very high MW polymeric proteins to extractable polymeric proteins had greater correlations with dough mixing parameters than other HPLC absorbance area data. Covariate‐effect biplots also visually validated positive effects of unextractable very high MW polymeric proteins and negative effects of extractable polymeric proteins on mixing properties and loaf volume across three growing locations.  相似文献   

16.
An automated single kernel near‐infrared (NIR) sorting system was used to separate single wheat (Triticum aestivum L.) kernels with amylose‐free (waxy) starch from reduced‐amylose (partial waxy) or wild‐type wheat kernels. Waxy kernels of hexaploid wheat are null for the granule‐bound starch synthase alleles at all three Wx gene loci; partial waxy kernels have at least one null and one functional allele. Wild‐type kernels have three functional alleles. Our results demonstrate that automated single kernel NIR technology can be used to select waxy kernels from segregating breeding lines or to purify advanced breeding lines for the low‐amylose kernel trait. Calibrations based on either amylose content or the waxy trait performed similarly. Also, a calibration developed using the amylose content of waxy, partial waxy, and wild‐type durum (T. turgidum L. var durum) wheat enabled adequate sorting for hard red winter and hard red spring wheat with no modifications. Regression coefficients indicated that absorption by starch in the NIR region contributed to the classification models. Single kernel NIR technology offers significant benefits to breeding programs that are developing wheat with amylose‐free starches.  相似文献   

17.
《Cereal Chemistry》2017,94(2):215-222
Durum wheat (Triticum turgidum subsp. durum ) production worldwide is substantially less than that of common wheat (T. aestivum ). Durum kernels are extremely hard; thus, most durum wheat is milled into semolina, which has limited utilization. Soft kernel durum wheat was created by introgression of the puroindoline genes via homoeologous recombination. The objective of this study was to determine the effects of the puroindoline genes and soft kernel texture on flour, water absorption, rheology, and baking quality of durum wheat. Soft Svevo and Soft Alzada, back‐cross derivatives of the durum varieties Svevo and Alzada, were compared with Svevo, a hard durum wheat, Xerpha, a soft white winter wheat, and Expresso, a hard red spring wheat. Soft Svevo and Soft Alzada exhibited soft kernel texture; low water, sodium carbonate, and sucrose solvent retention capacities (SRCs); and reduced dough water absorptions similar to soft wheat. These results indicate a pronounced effect of the puroindolines. Conversely, SDS flour sedimentation volume and lactic acid SRC of the soft durum samples were more similar to the Svevo hard durum and Expresso samples, indicating much less effect of kernel softness on protein strength measurements. Alveograph results were influenced by the inherent differences in water absorption properties of the different flours and their genetic background (e.g., W and P were markedly reduced in the Soft Svevo samples compared with Svevo, whereas the puroindolines appeared to have little effect on L ). However, Soft Svevo and Soft Alzada differed markedly for W and L . Soft durum samples produced bread loaf volumes between the soft and hard common wheat samples but larger sugar‐snap cookie diameters than all comparison samples. The soft durum varieties exhibited new and unique flour and baking attributes as well as retaining the color and protein characteristics of their durum parents.  相似文献   

18.
Hard red spring wheat (Triticum aestivum L. subsp. aestivum) and durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn) have both been selected for dryland yield potential and high grain protein, although end uses of flour are different. For this study, 14 tetraploid and 10 hexaploid lines were derived from crosses between tetraploid durum wheat and hexaploid hard red spring wheat. Our objective was to determine the impact of genetic exchange between the two classes on agronomic and quality attributes of derived progeny lines. Yield potential of both the tetraploid and hexaploid progeny was lower than the parental types. Polyphenol oxidase levels were higher by almost twofold in the hexaploid group. The tetraploid progeny group had better noodle color than did the hexaploid group. Bread quality of hexaploid group was superior, with loaf volume 362 cm3 higher than that of tetraploid progeny group. In general, the presence of durum wheat genes in the derived hexaploid lines had little impact on most quality traits. The presence or absence of the D genome tended to be the major influence on end use quality traits. Our results suggest that genetic exchange between the two groups has a small effect on end use quality, but low yield potential in the progeny suggests obtaining desirable genetic combinations for plant improvement may be challenging.  相似文献   

19.
Seed crops of white clover (Trifolium repens L.) are usually established with a cover crop. Provided sufficient light, white clover may compensate for low plant density by stoloniferous growth. Our objectives were (1) to compare spring barley or spring wheat used as cover crops for white clover and (2) to find the optimal seeding rate/row distance for white clover. Seven field trials were conducted in Southeast Norway from 2000 to 2003. Barley was seeded at 360 and 240 seeds m?2 and wheat at 525 and 350 seeds m?2. White clover was seeded perpendicularly to the cover crop at 400 seeds m?2/13 cm row distance or 200 seeds m?2/26 cm. Results showed that light penetration in spring and early summer was better in wheat than in barley. On average for seven trials, this resulted in 11% higher seed yield after establishment in wheat than in barley. The 33% reduction in cover crop seeding rate had no effect on white clover seed yield for any of the cover crops. Reducing the seeding rate/doubling the row distance of white clover had no effect on seed yield but resulted in slightly earlier maturation of the seed crop.  相似文献   

20.
The effects of organic versus conventional farming practices on wheat functional and nutritional characteristics were compared. Soft white winter wheat and hard red spring wheat were obtained from multiyear replicated field plots near Pullman, Washington, and Bozeman, Montana. Test weight, kernel weight, and kernel diameter tended to be greater in both soft and hard organic wheat than in conventional wheat in the Pullman studies. Phenolic content and total antioxidant capacity tended to be lower in organic than in conventional wheat. Flour ash, P, and Mg contents in whole wheat flour varied in parallel among cropping systems, but levels were not consistently associated with either organic or conventional cropping systems. Protein contents of whole wheat and refined flours were similar in organic and conventional wheat from Pullman when fertility levels were similar. Higher fertility was associated with higher protein content in both organic and conventional cropping systems. Soft wheat flour from a low‐fertility organic cropping system had lower sodium carbonate, lactic acid, and sucrose solvent retention capacities, lower protein content, and greater cookie diameter and cake volume than soft wheat flour from the higher fertility organic and conventional cropping systems; the change in end‐product quality was significant in one out of two crop years. In the Bozeman hard wheat studies, higher fertility in both organic and conventional cropping systems tended to increase protein content and bread loaf volume. Results indicated that neither organic nor conventional cropping systems were associated with substantially improved mineral and antioxidant nutritional properties, and end‐use quality of wheat was more strongly associated with fertility level than with organic versus conventional cropping systems.  相似文献   

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