Strong Gluten Wheat Research Articles

Autolysed yeast – modern solution for baking from strong gluten wheat flour

This research is based on baking improver development using yeast autolyzate from brewer’s wastages which contains reduced glutathione (GSH). It is one of the most common tools to improve the quality of the wheat flour. This study shows the influence of yeast autolyzate to property of the strong wheat flour, dough, and bread quality. The most significant indicator of wheat flour quality is the amount of wet gluten which were increased from 29,4 to 34,8% due to adding yeast autolyzate. Moreover, ratio P/L from Alveograph was changed from 3,16 to 1,68 in the presence 0.07% autolyzed yeast. Also, dough stability and specific bread volume were improved. In this research, modern methods based on rheological data and traditional ones are used.

An empirical study on the regulated Chinese agricultural commodity futures market based on skew Ornstein-Uhlenbeck model

This paper describes the regulated agricultural commodity futures market of China, focusing on six actively traded futures: corn, strong gluten wheat, No. 1 soybean, soymeal, cotton, and white sugar. A novel skew Ornstein-Uhlenbeck model is employed to characterize price dynamics with government controls. The empirical analysis reveals significant skew phenomena in these six futures and indicates that the price dynamics are influenced by state policy. The observed skew phenomena are most notable in grain futures, with relatively weaker, but statistically significant, evidence of skew phenomena in oilseed and soft futures markets. In addition, generalized quasi-likelihood ratio tests show that the skew Ornstein-Uhlenbeck model is superior to the Ornstein-Uhlenbeck model.

Current Situation and Key Parameters for Improving Wheat Quality in China.

Processing quality of winter-wheat is affected by genotype, environmental conditions, and crop husbandry practices. In the present study, a data set of 17 quality-related traits for 211 main winter-wheat varieties in China during 2006 to 2018 was extracted from China Wheat Quality Report. Analysis was carried out to evaluate the quality status and variations, to reveal correlation between quality-related traits, as well as to identify key influencing factors. Results indicated that the quality indicators of medium-gluten or medium-strong-gluten wheat varieties were acceptable, whereas those of weak- and strong-gluten wheat varieties were far below national standard, especially hardness index (HI), crude protein content (CPC), wet gluten content (WG), and water absorption for weak-gluten wheat and sedimentation value (SV), stability time (ST), and stretch area (SA) for strong-gluten wheat, respectively. Correlation analysis showed that WA, WG, development time, HI, CPC, falling number, ST, and tractility directly affected the overall quality of winter-wheat. CPC, SV, and WG in medium-gluten wheat had no significant correlation with the processing quality of noodles score, whereas gluten index significantly correlated with noodle score (P < 0.001). This implied that protein quality might play a more important role than protein quantity in determining medium-gluten wheat quality. Furthermore, analysis of variance showed that genetic characteristics (cultivars) had significant influences on the restriction indexes (SV, ST, and SA) of strong-gluten wheat, whereas genetic characteristics, environment conditions, and crop growing practices (cultivars, locations, and years) significantly affected the restriction indexes (HI, CPC, WG, and WA) of weak-gluten wheat. The results suggest that improvement of Chinese strong-gluten wheat should mainly focus on cultivating new varieties. As to weak-gluten wheat, cultivation and husbandry practices should be paid more attention to limit undesired high grain protein content.

Effect of NaCl on rheological properties of dough and noodle quality

To assess the effect of NaCl on processing properties of different varieties of wheat flour and noodle quality, the rheological properties of dough, and the quality of white salted noodles made from three different varieties of wheat flour were evaluated. The results showed that the addition of NaCl had different effects on the rheological properties of different varieties of wheat flour. As NaCl concentration increased, the stability time of both intermediate-gluten and weak-gluten wheat flour increased, while that of strong-gluten wheat flour increased initially and then remained stable. The developing time of strong-gluten wheat flour increased, while those of both intermediate-gluten and weak-gluten wheat flour did not change significantly. The energy values of intermediate- and weak-gluten wheat flour did not change significantly while that of strong-gluten wheat flour increased. NaCl had no apparent effects on the hardness, springiness, gumminess, chewiness and resilience of noodles. The cooking loss of fresh noodles increased positively with increasing NaCl concentration. Microstructure of noodles showed that gluten network structure of noodles became more and more dense with increasing NaCl concentration. The effect of NaCl on gluten protein contributed to the change of rheological properties and noodle quality.

Photosynthetic and Yield Characteristics of Winter Wheat under Two Rounds of Irrigation during Spring

To clarify the effect of photosynthetic and yield characteristics of winter wheat under 7500 kg/hm2 grain yield when irrigated twice in spring, field experiments were conducted in the low plain of Hebei Province, which is in the Helonggang Region, an area suffering from serious water scarcity. The photosynthetic and yield characteristics of winter wheat were studied by using 8 wheat varieties and by irrigating water twice during spring from 2018 to 2019 under the condition of 42.6 mm of precipitation during the wheat growing season. Results showed that the yield of wheat varieties was 7805.3–9435.0 kg·hm−2. Under the irrigation condition, the yield difference between strong gluten wheat and medium gluten wheat was irregular. In this study, both the average daily photosynthetic rate and photosynthetic potential were higher in Shinong 086 and lower in Shiluan 02-1, but the yield was higher in Shiluan 02-1. Varieties with high light efficiency need to be selected to obtain a high yield of wheat. Moreover, agronomic measures should be optimised, a reasonable population structure should be established and the contradiction between population development and ontogenesis must be addressed. The above conclusions can provide a theoretical basis for guiding wheat variety selection and supporting technology formulation.

The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars

Bread wheat (Triticum aestivum L.) is one of the important cereals for human life. As people pursue higher quality of life, the requirements of improving the quality of wheat flour also increase accordingly. Global warming exhibits asymmetrically, that is, the warming rate during the night is significantly greater than that during the day. However, the effect of moderate warming on the quality formation of wheat is still unclear. In this study, night warming treatment was carried out at the grain filling stage to clarify the effects of night warming on the accumulation of UPP% (percentage of SDS-unextractable polymeric protein) and micro-structure of wheat gluten, with a strong gluten wheat cultivar Xinong979 and a plain gluten wheat cultivar Tam107 as materials. Results showed that night warming treatment significantly increased the protein content in the grains of the two varieties, accelerated the accumulation rate of UPP%, made the micro-structure of wheat dough more compact and dense and increased the flour processing quality. Quantitative analysis of protein networks showed night warming increased junction density, total protein length and lacunarity of micro-structure of dough in both varieties. Night warming treatment in this study helped the two varieties demonstrate better quality traits in both wheat grain and dough.

Effects of zinc fertilizer and short-term high temperature stress on wheat grain production and wheat flour proteins

Content of wheat flour proteins affects the quality of wheat flour. Zinc nutrition in wheat can change the protein content of the flour. The inconsistency and instability of wheat grain quality during grain filling while under high temperature stress (HTS) are major problems in the production of high quality wheat. At present, there is a lack of studies on zinc fertilizer and HTS effects on wheat flour protein and the content of its components. For this study, treatment combinations of four levels of zinc fertilizers and exposure to a short-term HTS, at 20 d after flowering (D20), were tested on two wheat cultivars with different gluten levels. Individuals of a strong gluten wheat, Gaoyou 2018 (GY2018), and a medium gluten wheat, Zhongmai 8 (ZM8), were grown in pots at the Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing in 2015–2017. We measured grain yield and weight and the activities of two enzymes (nitrate reductase and glutamine synthetase) from the flag leaves, collected at D10 and D20. Total protein content, protein yield, and content of four protein components (albumin, gliadin, glutenin, and globulin) were measured from flour produced from the pot-grown plants. HTS significantly increased the contents of total protein, albumin, gliadin, and glutenin in wheat grains, and reduced the grain yield, grain weight, protein yield, globulin content, and flag leaf nitrate reductase (NR) and glutamine synthetase (GS) activities. The results showed that HTS and zinc fertilizer had greater impacts on the strong gluten cultivar compared to the medium gluten cultivar. Under HTS, grain yield decreased by 13 and 8% in GY2018 and ZM8, respectively; protein yield decreased by 7 and 8% in GY2018 and ZM8, respectively. Zinc fertilizer increased: grain and protein yields; grain weight; total protein, albumin, gliadin, and glutenin contents; protein yield; and NR and GS activities. In contrast, zinc fertilizer reduced the content of globulin. The addition of 15 mg Zn kg–1 soil had the strongest effect on grain yield and quality as compared to the other three treatments (additions of 0, 30, and 45 mg Zn kg–1 soil). Zinc fertilizer also reduced the negative effects of HTS on protein yield, content, and components’ content. Therefore, wheat grown with additional zinc in the soil can improve the quality of the flour.

Effects of sulfur fertilization and short-term high temperature on wheat grain production and wheat flour proteins

The content of wheat flour proteins affects the quality of wheat flour. Sulfur nutrition in wheat can change the protein content of the flour. The inconsistency and instability of wheat grain quality during grain filling under high temperature stress (HTS) are a major challenge to the production of high-quality wheat. The effects of sulfur fertilization and HTS on wheat flour protein and its components are unknown. In this study, treatments varying two factors: sulfur fertilization and exposure to short-term HTS, at 20days post-anthesis, were applied to two wheat cultivars with differing gluten types. Plants of a strong-gluten wheat (Gaoyou 2018) and a medium-gluten wheat (Zhongmai 8) were grown in pots in Beijing in 2015–2017. HTS significantly increased the contents of total protein, albumin, gliadin, glutenin, Cys, and Met in wheat kernels, but reduced grain yield, grain weight, protein yield, globulin content, and total starch accumulation. The HTS-induced increase in total protein amount was closely associated with nitrate reductase (NR) and glutamine synthetase (GS) activities in flag leaves. Sulfur fertilization increased grain and protein yields; grain weight; total protein, albumin, gliadin, glutenin, and globulin contents; protein yield; total starch; Cys, Met; and NR and GS activities. HTS and sulfur fertilization had larger effects on the strong- than on the medium-gluten cultivar. Sulfur fertilization also alleviated the negative effects of HTS on grain yield, protein yield, and starch content. Thus, growing wheat with additional soil sulfur can improve the quality of the flour.

Enriching novel Glu-Ax alleles and significantly strengthening gluten properties of common wheat through wide hybridization with wild emmer

Two hybrids, BAd7-209 and BAd7-210, were obtained by wide hybridization between wild emmer D97 and weak gluten cultivar CN16. They had a genetic background of common wheat, resulting from continuous selfing over nine times. These hybrids were better than CN16 in dough quality and processing quality tests. BAd7-210 was better than medium gluten wheat cultivar MM37, and BAd7-209 was far better than moderate to strong gluten wheat cultivar SM482. Through chromosome engineering, BAd7-210 possessed the 1Ax2.2 of male D97, and BAd7-209 had the 1Ax1.2 which was caused by complex variation because of cross-parents’ genomic asymmetry. The open reading frames (ORFs) of two novel active Glu-Ax alleles 1Ax2.2 and 1Ax1.2 were 2496 bp and 2514 bp, encoding 830 and 836 amino acid residues, respectively. The 1Ax1.2 was the second longest Glu-Ax gene discovered to date, and it had two deletions and one insertion besides many single nucleotide polymorphisms (SNPs) compared with the 1Ax2.2 and 1Ax1. The longer polypeptide of 1Ax1.2 should explain why BAd7-209 has better processing quality than BAd7-210. Therefore, wild emmer could be effectively utilized to enrich the 1Ax alleles of common wheat through direct cross transferring and generating novel allele variation, which could significantly enhance the gluten strength.

English

Wheat breeding programs focus on potential grain yield, industrial quality, low plant height, and disease resistance. Cultivar CD 154 was a result of the search for cultivars with high yield potential and industrial wheat quality. This cultivar was derived from a cross between CD 104 and CDI 200104, by COODETEC, in 1999. Cultivar CD 154 was included in preliminary grain yield trials in 2005 and 2006, and was then tested to determine the Value of Cultivation and Use (VCU) from 2007 to 2012, with the acronym CD 0705. All trials were arranged in an experimental design of randomized blocks with three replications. The yield of cultivar CD 154 was 16 %, 10 % and 4 % higher than the mean yield of the two best controls, respectively, in the wheat-growing regions VCU 2, 3 and 4. The analysis of industrial quality, resulted in a mean gluten strength of 364 and mean stability of 17.1 min, which allows the inclusion cultivar CD 154 in the cultivar group of strong gluten wheat. The cultivar is classified as strong gluten wheat, has a high yield potential and good lodging resistance, and is therefore another promising alternative for wheat farmers of the hottest regions of Brazil.

Effects of La3+ on yield and quality traits of wheat with different gluten types

To test the roles of La3+ on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3+ treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3+ at jointing stage and filling stage. The results showed that spraying 0.5–1.5 mmol/L La3+ increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5–1.5 mmol/L La3+, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3+ treatments prolonged the storage period of grain, improved flour nutritional value and the food processing quality. Spraying 0.5–1.5 mmol/L La3+ also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3+ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1–1.5 mmol/L La3+, which would be good for making biscuit. Results suggested that spraying appropriate concentration of La3+ increased wheat yield and benefited wheat quality for different end uses.

高温、干旱及其互作对两个筋力小麦品种淀粉糊化特性的影响

以强筋和弱筋的两个代表性小麦品种为材料，采用盆栽与人工气候箱模拟的方法，研究了花后不同时期高温、干旱及其互作对籽粒淀粉糊化特性的影响。结果表明，高温和干旱均显著影响淀粉糊化特性，但两品种表现有所不同：高温胁迫使强筋小麦品种豫麦34的峰值黏度、最终黏度（除花后5 d外）、稀懈值（除花后15 d外）和反弹值显著增大；而弱筋小麦品种豫麦50低谷黏度和最终黏度显著下降，其峰值黏度、反弹值变化不明显，从不同时期看，花后15 d影响较大。干旱胁迫使豫麦34多数黏度参数增大；而使豫麦50峰值黏度、反弹值和稀懈值下降，其低谷黏度和最终黏度在灌浆前期和中期干旱胁迫下增大，后期干旱胁迫则明显下降。研究结果还表明，花后高温与干旱胁迫对小麦黏度参数的影响存在显著的互作效应。从<em>F</em> 值大小看，互作对弱筋小麦品种豫麦50多数黏度参数影响较大，而对强筋小麦品种豫麦34淀粉黏度参数影响较小，反映了高温、干旱及其互作对小麦淀粉特性的影响存在着显著的基因型差异。;To evaluate the effects of post-anthesis high-temperature (HT) and drought stress (DS) and their interactions on starch pasting properties in wheat grains, two winter wheat cultivars differing in gluten strength, Yumai 34 (a strong-gluten cultivar) and Yumai 50 (a weak-gluten cultivar) were investigated in pot experiments at the experimental farm of Henan Agricultural University (E113°35', N34°51'). The experiment used a split-plot design of two factors, with three temperature regimes and two soil water treatments. HT treatments were performed in a climate-controlled greenhouse at 38℃ for 2 days (treatment 2, T₂) or 4 days (treatment 3, T₃) at 5 days after anthesis (5 DAA), 15 DAA or 25 DAA, while the control was treated at 28℃ (treatment 1, T₁). For the two soil water treatments, the soil relative water content was maintained at (55±5)% (W₂) for DS treatment and at (75±5)% for the control. The results indicated that both HT and DS and their interactions significantly influenced starch pasting properties in the grains of the two wheat cultivars. However, the responses of pasting parameters to HT and DS were very different between the two wheat cultivars. In the strong-gluten wheat cultivar Yumai 34, DS applied at any grain-filling stage increased most parameters such as peak viscosity, final viscosity and hold-through, among which the final viscosity was significantly improved at the early (5 DAA) and late grain-filling stages (25 DAA), and the peak viscosity was significantly increased at the late grain-filling stage. In Yumai 50, DS applied at any grain-filling stage (early, middle or late) decreased peak viscosity, setback and breakdown. Drought stress applied at the early and middle grain-filling stages (15 DAA) clearly improved hold-through and final viscosity, but significantly decreased both parameters when applied at the late grain-filling stage. Heat stress significantly increased peak viscosity, final viscosity (except when applied at 5 DAA), set-back and breakdown (except when applied at 15 DAA) in grains of the strong-gluten wheat cultivar Yumai 34, while the parameter of hold-through in grains of Yumai 34 had much different responses to HT applied at various stages: it was significantly decreased in both HT treatments (both T₁ and T₂) at 5 DAA, and was decreased in T₂ (2 days HT) but significantly enhanced in T₃ (4 days HT) at 15 DAA. In the weak-gluten wheat cultivar Yumai 50, HT significantly decreased hold-through and final viscosity in the grains, but had little influence on peak viscosity and setback. From the treatment stage results, we concluded that HT applied at the middle grain-filling stage (15 DAA) had the greatest impact on pasting properties in both wheat cultivars. The analysis also indicated that interaction between HT and DS had a significant effect on viscosity parameters in both cultivars, which was much greater in Yumai 50 than in Yumai 34. The effect of HT and DS interaction on pasting properties in Yumai 50 was greater when they were applied at the early grain-filling stage compared with the middle or late grain-filling stages. From our results, we conclude that different wheat genotypes show different responses in grain pasting properties to various environmental stresses, implying that such stresses have a complex effect on starch quality in the grains of winter wheat.

QTL Mapping for Dough Mixing Characteristics in a Recombinant Inbred Population Derived from a Waxy × Strong Gluten Wheat (Triticum aestivum L.)

Protein and starch are the most important traits in determining processing quality in wheat. In order to understand the genetic basis of the influence of Waxy protein (Wx) and high molecular weight gluten subunit (HMW-GS) on processing quality, 256 recombinant inbred lines (RILs) derived from the cross of waxy wheat Nuomai 1 and Gaocheng 8901 were used as mapping population. DArT (diversity arrays technology), SSR (simple sequence repeat), HMW-GS, and Wx markers were used to construct the molecular genetic linkage map. QTLs for mixing peak time (MPT), mixing peak value (MPV), mixing peak width (MPW), and mixing peak integral (MPI) of Mixograph parameters were evaluated in three different environments. The genetic map comprised 498 markers, including 479 DArT, 14 SSR, 2 HMW-GS, and 3 Wx protein markers, covering 4 229.7 cM with an average distance of 9.77 cM. These markers were identified on 21 chromosomes. Eighteen additive QTLs were detected in three different environments, which were distributed on chromosomes 1A, 1B, 1D, 4A, 6A, and 7D. QMPT-1D.1 and QMPT-1D.2 were close to the Glu-D1 marker accounting for 35.2, 22.22 and 36.57% of the phenotypic variance in three environments, respectively. QMPV-1D and QMPV-4A were detected in all environments, and QMPV-4A was the nearest to Wx-B1. One minor QTL, QMPI-1A, was detected under three environments with the genetic distances of 0.9 cM from the nearest marker Glu-A1, explaining from 5.31 to 6.67% of the phenotypic variance. Three pairs of epistatic QTLs were identified on chromosomes 2D and 4A. Therefore, this genetic map is very important and useful for quality trait related QTL mapping in wheat. In addition, the finding of several major QTLs, based on the genetic analyses, further suggested the importance of Glu-1 loci on dough mixing characteristics.

强筋与弱筋小麦籽粒蛋白质组分与加工品质对灌浆期弱光的响应

Low light intensity as a result of cloudy or rainy days often occurs during the grain filling of winter wheat(Triticum aestivum L.) in Huanghuai region of China,largely affecting grain yield and quality.Many investigators have demonstrated the effects of shading on photosynthesis,dry matter accumulation,grain yield and its components of winter wheat.However,there are few reports on the effects of shading on protein compositions and processing quality in wheat grain.The strong gluten wheat cultivars are remarkably different from the weak gluten cultivars in many grain quality parameters.This study attempted to determine the processing quality and protein compositions of wheat cultivars differing in quality type wheat grown under low light intensity at different grain filling stages.Two wheat cultivars,Jimai 20(strong gluten wheat cultivars) and Shannong 1391(weak gluten wheat cultivars),were used to investigate the effect of dim light on grain yield,protein compositions and processing quality.The field was shaded by the black nets with 90% shading over the plants in early(6—9 d after anthesis,S1 treatment),middle(16—19 d after anthesis,S2 treatment) and late(26—29 d after anthesis,S3 treatment) grain filling.The treatments were arranged in a randomized complete design with three replications. The results showed that dim light after anthesis remarkably reduced grain yield,especially in S2 treatment for Jimai 20 and S3 treatment for Shannong 1391.Shading stress after anthesis significantly decreased the kernel weight.The kernel number per spike had great difference in treatments.The low light stress of S1 treatment reduced the kernel number per spike,in fact,it reduced the upper kernel number per spike,and the decrease extent of kernel weight of S1 treatment was lower than S2 and S3 treatments.Under shading condition,grain nitrogen accumulation and nitrogen harvest index decreased sharply in both cultivars.Dim light after anthesis significantly increased the grain protein content in both cultivars,especially at the middle grain filling stage,and the trend as following: S2S3S1Control.Combined grain protein content with kernel weight,we suggested that it was less kernel weight that increased protein content of shading treatments.Under shading stress,especially at middle and late grain filling stages,the insoluble glutenin content enhanced significantly,but the soluble glutenin content was no significant difference with the control,then,the glutenin polymerization index in grain increased sharply.Compared with the control,The dry and wet gluten contents and sedimentation values were all significantly increased at three shading stress.And dim light after anthesis significantly increased the dough development time and stability time,especially at middle and late grain filling stages.After it was analyzed that the relationship between the farinograph parameters and insoluble glutenin content and glutenin polymerization index of two wheat cultivars.The results suggested that different farinograph parameters were tied up by the differences of insoluble glutenin contents and glutenin polymerization indexes between the cultivars.Insoluble glutenin contents and glutenin polymerization indexes affected farinograph parameters,and then influenced wheat grain processing quality..Transient shading stress during grain filling improved farinograph parameters for strong gluten wheat cultivars,but worsen farinograph parameters for weak gluten wheat cultivars.And grain yield decreased significantly at one time.

Multifractal analysis of China's agricultural commodity futures markets

Abstract We investigate the multifractal characteristics of the volatility time series from China's agricultural commodity futures markets, using Multifractal Detrended Fluctuation Analysis and multifractal spectrum analysis. We find that prominent multifractal features exit in China's major agricultural commodity futures markets, including the Hard Winter Wheat (HW) futures, the Strong Gluten Wheat (SG) futures, Soy Bean (SB) futures and corn futures. Furthermore, the multifractality strength and multifractal spectrum width of HW futures are both bigger than that of SG, SB and corn futures, implying that the market risk for HW futures might be the strongest among all the four futures contracts. Finally, comparing empirical results of shuffling and surrogate data, we also find that nonlinear temporal correlations instead of non-Gaussian distribution constitute the major contributions in the formation of multifractal features in these four agricultural commodity futures markets.

Multifractal spectrum analysis of nonlinear dynamical mechanisms in China’s agricultural futures markets

Based on Partition Function and Multifractal Spectrum Analysis, we investigated the nonlinear dynamical mechanisms in China’s agricultural futures markets, namely, Dalian Commodity Exchange (DCE for short) and Zhengzhou Commodity Exchange (ZCE for short), where nearly all agricultural futures contracts are traded in the two markets. Firstly, we found nontrivial multifractal spectra, which are the empirical evidence of the existence of multifractal features, in 4 representative futures markets in China, that is, Hard Winter wheat (HW for short) and Strong Gluten wheat (SG for short) futures markets from ZCE and Soy Meal (SM for short) futures and Soy Bean No.1 (SB for short) futures markets from DCE. Secondly, by shuffling the original time series, we destroyed the underlying nonlinear temporal correlation; thus, we identified that long-range correlation mechanism constitutes major contributions in the formation in the multifractals of the markets. Thirdly, by tracking the evolution of left- and right-half spectra, we found that there exist critical points, between which there are different behaviors, in the left-half spectra for large price fluctuations; but for the right-hand spectra for small price fluctuations, the width of those increases slowly as the delay t increases in the long run. Finally, the dynamics of large fluctuations is significantly different from that of the small ones, which implies that there exist different underlying mechanisms in the formation of multifractality in the markets. Our main contributions focus on that we not only provided empirical evidence of the existence of multifractal features in China agricultural commodity futures markets; but also we pioneered in investigating the sources of the multifractality in China’s agricultural futures markets in current literature; furthermore, we investigated the nonlinear dynamical mechanisms based on spectrum analysis, which offers us insights into the underlying dynamical mechanisms in China’s agricultural futures markets.

Contents of Grain Protein Components and Their Relationships to Processing Quality in Wheat

Qualitative and quantitative analyses of glutenin and gliadin contents are important for quality improvement in wheat (Triticum aestivum L.). Although several studies have focused on the relationship between grain processing quality and protein components, there are no consistent conclusions, especially the effects of glutenin and gliadin components on processing quality need to be further studied. In this study, the contents of albumin + globulin, gliadin, HMW-GS, and LMW-GS of 12 wheat cultivars were measured using reversed-phase high-performance liquid chromatography (RP-HPLC). According to glutenin content, gluten protein content, and dough stability time, the 12 cultivars were classified into three groups, namely high-glutenin-content (I), medium-glutenin-content (II), and low-glutenin-content (III) groups. Each group consisted of four cultivars. Content of each protein component varied with cultivars, and the content of gluten protein was the main factor to determine total protein content. The content of total protein was positively correlated (P 0.05) with content of each protein component, and the contents of HMW-GS, LMW-GS, and glutenin had significantly positive correlations with dough development time, stability time, and sedi- mentation volume. Positive correlations were also observed between HMW/LMW and the development time and stability time of dough. However, the ratio of Gli/HMW-GS was negatively correlated with development time and stability time, and the ratio of Gli/Glu was negatively correlated with dough stability time. High contents of glutenin, HMW-GS, and LMW-GS as well as large HMW/LMW ratio and small Gli/Glu ratio in wheat grains are favorable for high processing quality in strong-gluten wheat.

Effect of pesticides on yield and quality of high quality wheat

田间试验研究了4种杀虫剂(啶虫脒、吡虫啉、氧化乐果及高效氯氰聚酯)对3个优质小麦品种(“临优145”、“临优2069”和“临优2018”)千粒重、产量及品质的影响, 结果表明: 杀虫剂提高了优质小麦千粒重和产量, 氧化乐果处理提高最多, 高效氯氰菊酯处理次之, 且两处理间差异不显著。杀虫剂对优质小麦品质的影响因小麦品种而异, 氧化乐果处理和高效氯氰菊酯处理使3个小麦品种蛋白质含量提高, 强筋“临优145”和“临优2069”加工品质下降, 但大多指标与对照差异不显著, 中筋“临优2018”营养品质和加工品质均得到改善; 啶虫脒处理对优质小麦产量提高和品质改善效果最差; 杀虫剂对优质小麦可溶性蛋白质(清蛋白和球蛋白)影响较小, 对贮藏蛋白(醇溶蛋白和谷蛋白)影响较大。

Effects of Irrigation on Yield and Protein Content of Grains and Their Stability in Strong-Gluten Wheat

In wheat (Triticum aestivum L.) high-yielding and high-quality production, a great attention has been gradually paid to the effects of environment and cultivation technique. Currently, many reports on the stability of yield and quality give different results and conclusions due to different cultivars and environments in different experiments. In this study, field experiments in 2005–2006 growing season were carried out in seven provinces with seven strong-gluten cultivars under four irrigation regimes to give further explanation on this topic. Grain yield and protein content in grains were evaluated at maturity. The results showed that the highest grain yields were obtained with no significant difference in the treatment of 3 irrigations (at emergence of the 2nd spring-leaf, emergence of the 5th spring-leaf, and anthesis, respectively, 600 m3 ha-1 per irrigation) and 4 irrigations ( the above 3 irri-gations plus 1 irrigation at grain-filling) with rainfall below the average. The grain yield in all the seven experimental sites showed an increasing trend with the increase of irrigation times and quantity, and the differences among eco-environments were also shortened. The effect of irrigation was larger in sites with lower "environmental index", indicating that irrigation could strengthen the yield sta-bility of strong-gluten wheat in different environments. Cultivars with higher environmental index had smaller variation coeffi-cients(CV) of grain yield. The protein content was significantly different among irrigation treatments. The average protein content decreased with the increase of irrigation times, expect for Renqiu site in Hebei province where the rainfall was extremely scarce (43.9 mm in the growing season). The protein content in the same cultivar varied obviously in different sites, but showed better stability in cultivars with smaller CV values. It suggested that the ecological factors affect protein content greatly in wheat.

RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

Resistant starch (RS) is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis (RVA) and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS (RS3 and RS2) and three wheat flours. The wheat flours represented strong gluten wheat (SGW), intermediate gluten wheat (IGW), and weak gluten wheat (WGW) flours, at different levels of RS substitution (0, 5, 10, 15, and 20%). The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities of wheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time ( r = 1.000, 0.958, 0.894), and highly negatively correlated with the mixing tolerance index ( r = −0.890). Data from this study can be used for the development of dough-based products. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry.