In the first experiment,Moina mongolica Daday was fed with three different baker yeast rations,5×10-6 g/(ind·d),10×10-6 g/(ind·d) and 15×10-6 g/(ind·d),and its population increasing rate was 433.6 %,902.8 %,1026.3 % respectively.
Baker's yeast-catalyzed isomerization of 1,4, 4α,8α-tetrahydro-l,4-metha-nonaphthalene-5,8-dione to the 1,4-dihydro-5,8-dihydroxy-1,4-methanonaphthalene rather than reduction of one to the corresponding hydroxy compound was described.
The results showed that the yield ratio increase of cell (dry basis), protein and amino nitrogen were 52.2%, 55.1% and 14.6% for beer yeast, and 26.0%, 32.8% and 11.6% for baker's yeast under the optimum condition.
Loaf score and volume performed a significantly positive linear relationship with gluten quality parameters,coefficients of determination ( R 2) between loaf score and stability and extension area were 0.58 and 0.64,respectively,while R 2 between loaf volume and stability and extension area were 0.56 and 0.61,respectively.
Maximum loaf volume can be obtained at the optimum combination ofwater absorption and mixing time (65%, 5min), according to the regression equation of the volume. Combining the equation with practical conditions, the optimum absorption level and mixing time were 64%, 5min.
The effects of soybean proteins supplemented on the characteristics of bread, including water absorption, loaf volume, sensory valuation and texture of bread, and the addition of emulsion to wheat flour were studied.
Result indicated that bread staling can be controlled to a great extent if added 0.09% α-amylase、1% defatted soybean、2%xanthan gum、0.3%monoglyceride、0.1%PGMS and 0.1%TGMS by weight of flour in bread making,while bread quality maintains well during storage.
Rough protein content, gluten content, rheology property and baking quality of 22 wheat varieties were determined. Glutenin subunit compositions of high—molecular weight were analysed by SDS—PAGE method. Australia bread making flour was used as control.
It was found that the ratio of these enzymatic activities correlated positively with dough physical properties and flour bread-baking quality.
Effect of Vernalization and Red Light Illumination of Seedlings of Bread Wheat (Triticum aestivum L.) on the Temperature Profile
Phenotypic manifestations of Vrn(vernalization) and Ppd (photoperiod) genes responsible for transition of bread wheat Triticum aestivumL.
Changed temperature profile is a radical control mechanism of phosphodiesterase activity in response to the influences (red light and vernalizing temperatures) responsible for competence of various bread wheat forms for generative growth.
Trends in Genetic Diversity Change of Spring Bread Wheat Cultivars Released in Russia in 1929-2003