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1.
Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Recovery after shear creep and cyclic large deformation cyclic tensile testing were used here to decouple elastic and viscous effects. A large variation in the recoverable shear strain (∼7.2% to ∼28%) was seen for glutens from 15 U.S. popular common wheat cultivars with varying HMW subunits. Sedimentation values ranged from 29 to 57 ml for 12 hard wheat cultivars and 15 to 22 ml for three soft wheat cultivars. The tensile force at 500% extension ranged from 0.12 to 0.67 N for hard wheat glutens and from 0.10 to 0.20 for soft wheat glutens. However, the recoverable work after large extension was less than 40% of the total work of extension. In addition, recoverable work in tensile testing was highly correlated with the total work of extension (r2 = 0.97) and mixograph mix times (r2 = 0.81). Good to excellent bread volume was obtained for several cultivars from this sample set. This suggests that optimizing water absorption for mixing doughs to achieve maximal bread volume compensates for the wide range of viscoelastic behaviors of gluten.  相似文献   

2.
Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat marketing system still relies primarily on wheat kernel hardness and growing season to categorize cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress relaxation behavior of gluten from 15 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume. In addition, a novel gluten compression–relaxation (Gluten CORE) instrument was used to measure the degree of elastic recovery of gluten for 15 common US wheat cultivars. Gluten strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78%. Measuring gluten strength clearly differentiated cultivars within a wheat class; nonetheless it was not a good predictor of baking quality on its own in terms of bread volume. Gluten strength was highly correlated with mixograph mixing times (r = 0.879) and degree of recovery (r = 0.855), suggesting that dough development time was influenced by gluten strength and that the CORE instrument was a suitable alternative to tensile testing, since it is less time intensive and less laborious to use.  相似文献   

3.
Glutens derived from two wheat cultivars with a known difference in bread making quality, i.e. cv. Katepwa (good) and cv. Obelisk (poor), were fractionated into gliadin and glutenin. Cultivar Katepwa gluten contained more glutenin than cv. Obelisk gluten. Reconstituted glutens were prepared by mixing, in different ratios, gliadin and glutenin fractions that originated from one gluten type or from both glutens. The rheological properties of these mixtures, when hydrated, were studied at small deformations in shear and at large deformations in biaxial extension. The reconstitution of gluten in its original glutenin/gliadin ratio produced a composite that had a somewhat higher resistance to deformation and was more elastic than the unfractionated gluten. This was true for both gluten types. However, the difference between the rheological behaviour of both reconstituted gluten types was comparable with that found between the native glutens. From measurements with glutens reconstituted at various glutenin/gliadin ratios, it appeared that the main factor determining the rheological behaviour of hydrated gluten is the glutenin/gliadin ratio. By interchanging the gliadin and glutenin fractions of the two glutens, it was shown that the source from which the fractions originated, particularly that of the glutenin fraction, was also important.  相似文献   

4.
The dynamic rheological properties of glutens and gluten fractions (gliadin and glutenin) of two U.K.-grown wheat cultivars, Hereward and Riband, having good and poor bread quality, respectively, were studied. Gluten and glutenin doughs from cv. Hereward had higher G' and lower tan δ values than those from cv. Riband at all frequencies studied. A more pronounced difference in G' and tan δ was observed between the glutenin doughs of the two wheats than between their respective gluten doughs. The rheological properties, i.e. G' and tan δ values, of gliadin doughs were similar for both wheats. Varying the gliadin/glutenin ratio by adding the isolated gliadin or glutenin sub-fractions to the parent glutens showed that the G' values decreased and the tan δ values increased as the gliadin/glutenin ratio was increased for both cultivars, indicating a considerable decrease in elasticity as the gliadin/glutenin ratio increased. The decrease in G' may be attributed to a plasticising effect of gliadin and ‘interference’ of gliadin with glutenin-glutenin interactions. The reduction in G' was much more pronounced when the gliadin/glutenin ratio was increased between 0.15 and 1.0 than between 1.0 and above. Gluten from cv. Hereward had higher G' and lower tan δ values than cv. Riband gluten at all gliadin/glutenin ratios, indicating that cv. Hereward gluten had greater elastic character than cv. Riband gluten. Although significant effects of other non-protein hydrocolloid components cannot be discounted, these observations are consistent with the view that the viscoelasticity of the glutenin sub-fraction of gluten and differences in the ratio of gliadin to glutenin are the main factors governing inter-cultivar differences in the viscoelasticity of wheat gluten.  相似文献   

5.
为了解河北省主推强筋小麦品种的籽粒品质和面包加工品质,评选优质面包小麦品种,对河北省9个强筋小麦品种的31个籽粒品质和8个面包加工品质指标进行了测定。结果表明,除千粒重、容重、籽粒硬度、出粉率、面粉色泽L*值、面粉色泽b*值、面粉白度、籽粒蛋白质含量、湿面筋含量、糊化温度、吸水率外,其余被测指标的变异系数均大于10%,说明河北省强筋小麦品种多数品质性状的遗传多样性比较丰富。藁优9415、冀师02-1、藁优2018和金麦1号4个小麦品种制作的面包达到国家优质面包标准。面包评分与面团拉伸曲线面积和最大拉伸阻力极显著正相关,与形成时间、稳定时间、粉质质量指数、延伸度和拉伸阻力显著正相关,与面包质构的粘聚性极显著正相关,与面包质构的硬度、胶着性、咀嚼度、坚实度均极显著负相关。  相似文献   

6.
Durum wheat (Triticum turgidum L. var. durum) is used predominantly for pasta products, but there is increasing interest in using durum for bread-making. The goal of this study was to assess the bread-making potential of 97Emmer19, an Emmer wheat (Triticum turgidum L. var. dicoccum) and in breeding lines derived from crosses of 97Emmer19 with adapted durum wheat cultivars. 97Emmer19 and its progeny were evaluated in 2005 and 2006 along with five durum wheat cultivars. Three bread wheat (Triticum aestivum L.) cultivars were included as checks to provide a baseline of bread making quality observed in high quality bread wheat cultivars. 97Emmer19 exhibited higher LV than all the durum wheat checks and approached the LV achieved with the bread wheat cultivar ‘AC Superb’. Breeding lines derived from 97Emmer19 had higher LV than those of the durum wheat checks, confirming that this trait was heritable. In general, durum wheat cultivars with elevated gluten strength and/or increased dough extensibility were noted to have higher LV. Dough extensibility appeared to be a more critical factor as gluten strength increased. These results indicate that there is potential to select for genotypes with improved baking quality in durum breeding programs.  相似文献   

7.
《Crop Protection》1988,7(5):338-343
Sixty-four cultivars and strains of cereals were evaluated under field conditions for differential feeding by grasshoppers, (Orthoptera:: Acrididae) and for their resistance to foliar disease. Grasshoppers actively fed on all triticale and durum wheat lines, on 11 of 12 bread wheat lines, and on 11 of 24 barley lines. Both the incidence and severity of foliar disease were high in all cereals. There was no correlation between grasshopper damage and resistance to foliar disease (r+ −0·059) in the barley but a positive trend appeared in wheat lines (bread r= +0·487; durum r= +0·295). The data suggest that present trends in breeding disease-resistant cereal cultivars will not introduce increased susceptibility to grasshopper damage.  相似文献   

8.
The mechanical properties of flour–water doughs and hydrated gluten of different wheat cultivars were determined. Measurements were performed at small deformations (dynamic measurements) as well as at large deformations (biaxial extension measurements). Results of dynamic measurements of flour doughs related poorly to breadmaking quality. For hydrated gluten doughs, all having the same water content, it was found that glutens from wheat cultivars with good baking quality had higher values for the storage modulus,G, and lower values for the loss tangent. The relevant type of deformation around an expanding gas bubble is biaxial extension. Wheats with a good baking performance exhibited greater strain hardening and greater extensibility. The differences in strain hardening observed at 20 °C were also present at 55 °C. No clear effects of NaCl or emulsifiers on the biaxial extension properties of flour dough were found. Extensograms as well as Alveograms from the flour doughs showed that, in general, good baking flours exhibited stronger resistance to extension and a greater extensibility, but differences found were not directly related to the results of the baking tests. The results indicate that the baking performance of dough is related to a combination of at least three different rheological characteristics.  相似文献   

9.
为了解河北省中低筋小麦品种的籽粒品质和馒头加工品质、评选优质馒头小麦品种,对河北省19个主推中低筋小麦品种的籽粒品质和馒头加工品质进行了测定。结果表明,除容重、出粉率、面粉色泽L*值、面粉白度、籽粒蛋白质含量、糊化温度、吸水率外,河北省主栽中低筋小麦品种品质性状的遗传变异范围较大,19个参试小麦品种馒头综合评分平均为78.4分,变化范围67.8~85.7分;达到良好馒头标准(80~90分)的共有9个品种,分别为良星66、石优17、石新828、良星99、科麦1号、永麦1号、邢麦4号、济麦22、和冀丰703。馒头高度与拉伸曲线面积、拉伸阻力、P值和W值极显著正相关,与稳定时间显著正相关;馒头评分与P值和W值极显著正相关;馒头比容与稳定时间、粉质质量指数、拉伸曲线面积、延伸度、拉伸阻力、P值、G值和W值负相关。馒头评分与馒头坚实度极显著负相关,与馒头硬度显著负相关,说明馒头坚实度对馒头感官品质影响较大。  相似文献   

10.
《Field Crops Research》1999,63(1):87-98
Field experiments were carried out to study grain yield, zinc (Zn) efficiency and concentrations of Zn in shoot and grain of 37 bread wheat (Triticum aestivum) and three durum wheat (Triticum durum) cultivars grown in a Zn-deficient calcareous soil with (23 kg Zn ha−1), and without, Zn fertilization in 1993–1994 and 1994–1995. The same Zn-deficient soil was used in greenhouse experiments to study shoot dry weight, Zn efficiency and shoot Zn concentrations of 21 bread and three durum wheat cultivars (same cultivars used in the field experiments). Zinc fertilization of cultivars in the field enhanced grain yield on average by 30% in both years. Increases in grain yield to Zn fertilization varied substantially between cultivars from 8% to 76%. Accordingly, there was large variability in Zn efficiency of cultivars, expressed as the ratio of grain yield or shoot dry-matter yield produced under Zn deficiency compared to that under Zn fertilization. On average, Zn efficiency values ranged from 57% to 92% for grain yield in field experiments and from 47% to 83% for shoot dry weight in greenhouse experiments. Most of the cultivars behaved similarly in their response to Zn deficiency in the field and greenhouse. The cultivars selected from local landraces had both, a high Zn efficiency and high yield under Zn-deficient conditions. The bread wheat cultivars, improved for irrigated conditions, had generally low Zn efficiency and low yield, both in the field and greenhouse. All durum wheat cultivars in this study also showed low levels of Zn efficiency, grain yield and shoot dry weight under Zn deficiency. Overall, there was no relation between Zn efficiency values and Zn concentrations in grain or shoot dry matter. The results presented here demonstrate the existence of substantial variation in Zn efficiency among wheat cultivars, particularly bread wheat cultivars, and suggest that wheat landrace populations are a valuable source of genes to improve high Zn efficiency of wheat for Zn-deficient soils.  相似文献   

11.
Foliar diseases are the main biotic restriction reducing yield in wheat crops affecting both, grain number and/or grain weight, depending on developmental stage at which infection occurs (pre- or post-anthesis, respectively). Grain weight reductions due to foliar diseases were widely reported in the literature mostly associated with decreases on radiation interception during the grain filling period. However, different evidences in wheat showed variations on grain weight responses when fungicide was applied during the grain filling period, probably associated with the timing of fungicide application or with the amount of available resources per grain set when fungicides are applied. The present study was designed to determine the causes of grain weight reduction due to foliar diseases complex (including leaf rust, Septoria leaf blotch and tan spot) in wheat crops growing under contrasting agronomic and environmental conditions (i.e. different years, locations, cultivars and N supply). The experiments were carried out during 4 years under field conditions in different locations of Argentine and France. Five different commercial wheat cultivars were sown on early and late sowing dates; and two contrasting N availability and two fungicide treatments (protected and unprotected) were applied. Grain number was not affected by foliar diseases as their appeared after anthesis. Grain weight was strongly, poorly or not affected by foliar diseases and was not associated individually with both, the sink size and the source size. However, when the grain weight response due to fungicide application was plotted against the healthy area absorption per grain (HAAG), a significant negative association (r2 = 0.81; p < 0.0001) was found for the Argentine experiments. When the HAAG was corrected by the grain weight potential (HAAGW) all experiments conduced in Argentine and in France fit well to a common negative linear regression (r2 = 0.74, p < 0.0001) for the relationship between grain weight variation and HAAGW demonstrating that grain weight potential is an important feature to consider in diseases control programs. Foliar diseases forced the crop to use the accumulated reserved increasing the utilization rate of the water soluble carbohydrates (WSCUR), depleting as a consequence the water soluble content at physiological maturity (WSCPM) in all experiments. The association between WSCUR and the healthy area absorption per grain corrected by grain weight of healthy crops (HAAGW) suggest that foliar diseases in wheat cause source limitation, forcing to the crop to use the WSC reserve which could be insufficient to fill the grains previously formed.  相似文献   

12.
The effect of salt concentration used in preparing gluten, on the subsequent dissolution of gluten in water, was examined. Flour from a Canadian hard red spring wheat cultivar, Katepwa, was used to prepare glutens using three different solvents, i.e. distilled deionized water (DDW), 0·2% NaCl solution and 2% NaCl solution. The isolated wet glutens were extracted sequentially with DDW, providing four water soluble fractions and an insoluble residue. The amount of protein in each fraction was determined and respective compositions were assessed electrophoretically under reducing and non-reducing conditions. Surprisingly, DDW extracts of gluten prepared with 2% NaCl contained almost all the gliadins, except some ω-gliadin components, and most of the polymeric glutenin. For the gluten prepared with 0·2% NaCl, most of the gliadin, but only a small portion of glutenin, was extracted. For gluten prepared with DDW, only part of the gliadins and almost no glutenin was extractable with water. The DDW solubilities of gluten proteins prepared in DDW, 0·2% NaCl and 2% NaCl were 27, 52, and 85%, respectively, after four sequential extracts with DDW. The large increases in the solubility of gliadin and glutenin proteins in DDW when the gluten is prepared in salt solution (after removal of most of the salt) can be explained on the basis of a salt-induced conformational change of the proteins, which renders water a more effective solvent.  相似文献   

13.
The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moisture content of the wet gluten and wet gluten content. These data were compared with the results of size-exclusion HPLC analyses of the spelt proteins. Significant correlations indicated that insoluble polymeric proteins (IPP) contributed resistance to deformation in creep tests, elasticity in oscillatory and creep tests, and swelling capacity of the gluten. Gliadins had the opposite effects, whereas the contribution of soluble polymeric proteins (SPP) depended on the type of test. In creep tests (strain 0.3–1.5) SPP behaved similarly to gliadins, in oscillation (strain 0.001) they tended to increase elasticity. In comparison to hard red winter wheats, spelt was characterized by lower IPP, but higher gliadins and SPP, resulting in softer and less elastic glutens. A wide variation in gluten quality was found among the spelts. Three groups could be identified by cluster analysis (one closer to modern wheat, a second typical spelt group and a third a poor quality group).  相似文献   

14.
Celiac disease (CD) is caused by ingestion of wheat gluten proteins, due to immune response to proline- and glutamine-rich sequences. In this study, for reduction of the immune recognition, gluten proteins were enzymatically modified by binding methionine to the amino lateral groups of glutamine residues. Additionally, a bread-making process with modified gluten was assayed. The methionine binding was monitored by measuring the alpha-amino group disappearance and reduction of celiac IgA immunoreactivity. The best methionine binding was after 60 min reaction at pH 10, inducing a reduced to null IgA immunoreactivity to prolamins extracted from modified gluten. The bread prepared with modified gluten had lower specific volume (3.86 cm3/g) than the control wheat bread (4.52 cm3/g) but higher than those reported for gluten-free loaves. The preserved functionality of gluten proteins will make it feasible to apply this kind of modification in different wheat-based foodstuffs like the assayed bread in this study.  相似文献   

15.
Rheological properties of gluten from three biscuit wheat cultivars (Triticum aestivum, L., cv. Reaper, Ritmo, Encore) were studied. The cultivars were grown in two seasons (1997–1999) with three different nitrogen levels, and nitrogen fertiliser was applied using three different strategies. Protein and gluten contents were significantly affected by the N level (P<0.001), but inter-cultivar differences were only significant in 1999, when growing conditions were restricted by environmental factors. The viscoelastic properties of gluten were characterised by creep recovery and oscillation testing. The results showed a significant inter-cultivar effect (P<0.001), with an additional effect from the N level (P<0.001). Increasing levels of nitrogen fertiliser increased the viscous properties of gluten, through an increase of maximum strain and recovery strain, and through a decrease of the storage (G′) and loss modulus (G′′), whereas the phase angle, δ, increased. This increase in viscous behaviour is suggested to be attributed to a higher gliadin/glutenin ratio in the gluten. The fertiliser application strategy did not influence the rheological properties significantly. Thus, high N fertiliser application in biscuit wheat cultivation may be beneficial to obtain rheological properties, which are suitable for biscuit making.  相似文献   

16.
The effects of particle size of granulars (semolina and flour combined), gluten strength, protein composition and fermentation time on the breadmaking performance were compared for eleven durum wheat genotypes of diverse strength from North America and Italy grown in the same environment. All genotypes were γ-gliadin 45 types (low-molecular weight glutenin subunit 2 patterns) associated with superior pasta-making quality. Three cultivars with high-molecular weight glutenin subunit 20 exhibited relatively weak gluten, confirming that this subunit is associated with weakness in durum wheat. Gluten strength as measured by a range of technological tests was directly and strongly related to the proportion of insoluble glutenin (IG) in granulars protein as determined by a spectrophotometric procedure. Reducing the particle size of granulars by gradual reduction shortened development time in both the farinograph and mixograph. Reducing granulars also increased starch damage and, accordingly, farinograph water absorption, but remix-to-peak baking absorption was unaffected due to increased fermentation loss for finer granulars. Neither loaf volume, nor remix-to-peak mixing time were affected by the particle size of the granulars indicating that regrinding is not an asset for baking provided there is adequate gassing power. Loaf volume was directly related to gluten strength and IG content, and inversely related to residue protein, a non-gluten containing fraction. When fermentation time was reduced from the standard 165 to 90 min and 15 min, all genotypes exhibited a progressive increase in loaf volume. Therefore, regardless of strength, short fermentation time is preferred when high volume durum wheat bread is desired. Some of the stronger durum genotypes exhibited remix-to-peak bread volume comparable to that expected of good quality bread wheat, indicating that there is potential to select for genotypes with improved baking quality in conventional breeding programs by screening for high content of insoluble glutenin.  相似文献   

17.
Celiac disease (CD) is an immune-mediated disease triggered by wheat gluten and related prolamins. A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase of gluten was effective in suppressing the gliadin-specific inflammatory response in CD patients without influencing the main technological properties of wheat flour or semolina. In this study, we produced on a pilot scale a soluble form of transamidated gluten (soluble protein fraction, spf), characterised by a high protein content (88 mg/ml), while native gluten was dramatically reduced (32 ± 2 ppm; R5-ELISA). Using HLA-DQ8 transgenic mice as a CD model, we found suppression of interferon-γ secretion in gliadin-specific CD4+ T cells challenged with spf-primed dendritic cells. In terms of functional properties, spf showed both solubility and emulsifying activity values within the range of commercial soluble glutens. Notably, dough prepared by mixing rice flour with spf could leaven. After baking, blended rice bread had a higher specific volume (2.9 ± 0.1) than control rice bread (2.0 ± 0.1) and acquired wheat-like sensory features. Taken together, our results highlighted the technological value of transamidated soluble gluten to improve both nutritional and sensory parameters of GF food.  相似文献   

18.
Stress–relaxation behaviours of Mixograph semolina–water doughs prepared from Canadian durum wheat cultivars with diverse gluten strength were investigated and related to mixing characteristics, large deformation properties, and bread- and pasta-making quality. Semolina from «strong» (S) and «moderately strong» (MS) durum wheat cultivars required a longer Mixograph mixing time (4–5 min) and higher work input (140–196 Arbitrary Units) to mix to peak dough resistance (PDR) than «weak» (W) and «very weak» (VW) durum cultivars (2–3 min and 80–117 AU). Extensigraph maximum resistance to extension (Rmax/E ratio) and Alveograph P/L (tenacity to length ratio) values were higher for doughs from S cultivars than for MS, W, and VW cultivars. Doughs from S cultivars exhibited higher storage modulus (G′) and lower tan δ values at all frequencies, and slower rates of stress relaxation as compared to MS, W, and VW cultivars. Stress relaxation (times to relax 50% (t50) and 75% (t75) of initial stress) indicated that stronger doughs, which had higher proportions of glutenins, took longer to reach these iso-relaxation states, regardless of their initial relaxation modulus value. The parameters t50and t75were also strongly correlated with dough mixing properties, Extensigraph Rmax/E, Alveograph P/L, mixing energy, mixing time and loaf volume obtained by a long and a short bread-making process. However, for S cultivars loaf volume was 10 to 20% lower than that expected of bread wheat of comparable protein content. Stress relaxation data demonstrated no simple correlation to pasta cooking quality indicating that stronger gluten did not translate into a superior pasta cooking quality. Results are interpreted in the context of multimodal networks and transient networks with reversible crosslinks.  相似文献   

19.
The rheological characteristics of hydrated cv. Obelisk and Katepwa glutens, with poor and good baking potential, respectively, were studied at small and large deformations. Dynamic (oscillatory) measurements at small deformations over a frequency range of 0·03 to 3 rad/s showed that cv. Katepwa gluten had a higher dynamic modulus and a lower loss tangent than cv. Obelisk gluten. Overmixing resulted in increases in the dynamic moduli of both glutens. Measurements at different water contents indicated that the lower dynamic moduli at higher water contents resulted mainly from a concentration effect and were not due to water acting as a plasticiser. The apparent biaxial extensional viscosities of the glutens were determined by uniaxial compression of cylindrically shaped test pieces at various cross-head speeds. This proved to be a very useful method of providing information about the rheological behaviour of glutens at large deformations as a function of different strain rates. At every biaxial strain rate tested, the apparent biaxial extensional viscosity of cv. Katepwa gluten was higher than that of cv. Obelisk gluten. A thin layer of biaxially extended gluten showed a higher resistance to further biaxial extension than a less biaxially extended, thicker layer. Cv. Katepwa gluten exhibited this strain hardening behaviour to a greater extent than cv. Obelisk gluten. Possible consequences for baking performance are discussed.  相似文献   

20.
Fructans are prebiotics, with potentially beneficial effects on human health. This study aimed to examine genetic variation in wheat grain fructan content using a simplified analytical method. The method involves extracting fructans from wheat grain followed by enzymatic hydrolysis to break down fructans into monosaccharides that can then be quantitatively measured by anion-exchange liquid chromatography coupled with pulsed amperometric detection. The modified procedure is reliable and allows the handling of large numbers of flour samples at a low cost, and could therefore be useful for assessing large numbers of wheat breeding lines. Using this method, grain samples taken from 19 bread wheat cultivars and breeding lines grown in both glasshouse and the field were analysed for grain fructan content. In addition, grain samples of 29 international wheat landraces and 14 new wheat breeding lines from the International Maize and Wheat Improvement Center (CIMMYT) were surveyed for their fructan contents. There was significant genotypic variation among these materials, with grain fructan content ranging from 0.7 to 2.9% of grain dry weight. There was no evidence of strong genotype-by-environment interaction; the fructan contents of field-grown grain samples were positively correlated (r = 0.83) with those of glasshouse-grown samples of the same cultivars. It should therefore be possible to investigate the genetic control of variation for this trait using the simplified HPLC method and to select effectively for increased grain fructan content in wheat breeding.  相似文献   

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