Quality Evaluation And Utilization Of Yanzhan4110Wheat Derived Lines Induced By Ultra High-pressure

Currently, high pressure-induced mutagenesis, as a novel breeding technique, has beenwidely applied in the modern agriculture. The growth and quality of descendant of the breedstreated by high pressure have attracted much more attention. In this study, yanzhan4110wheat derived lines was processed with high-pressure, followed by field planting, and6stableheritable strains have been selected for the following research:1.Given an overall consideration of kernel quality, protein characteristics and pastingproperties of the tested wheats, the results based on wheat variety quality appraisal methodindicated that the big difference of TQN scores between these mutagenic wheats wereobserved: the highest score of74.5was obtained in G-42strain and the lowest score was just16.9from G-17strain.2.The nutritional quality and properties of tested wheats were also studied. The contentsof soluble dietary fibers in G-17, G-20and G-38were larger than the control group, andapproximately7%contents were detected in G-17and G-38strains. Various differences wereobtained among common nutrient contents such as protein, fat, starch, iron, magnesium andzinc, so did for water solubility, expansibility and retention ability. Internal morphologystructures of these wheats were changed mostly.3.The brans by virtue of its eutrophy were chosen for panification. Three ameliorants ofsodium stearyl lactate, xanthan gum and konjac glucomannan were used for qualityimprovement. On account of the result of single factor and orthogonal experiments, theoptimized formula contained bread flour100g, wheat bran13g, yeast1.2g, sodium stearyllactate0.1g, xanthan gum0.1g and konjac glucomannan0.3g.4.Delay aging study was performed with the addition of the three ameliorants, whichshowed that the usage of0.1%-0.3%sodium stearyl lactate,0.05%-0.15%xanthan gum and0.2%-0.4%konjac glucomannan had a positive effect on delaying aging. The ability ofdelaying followed the order: konjac glucomannan> sodium stearyl lactate> xanthan gum.The optimal formula was verified by comprehensive analysis.