関西福祉大学紀要　１３号（Ｐ）／１０．山本（Ｃ）

Size: px

Start display at page:

Download "関西福祉大学紀要　１３号（Ｐ）／１０．山本（Ｃ）"

ゆみかよしくに
5 years ago
Views:

1 Characteristics and bread-making quality of waxy wheats Maki Yamamoto and Erika Mori ABD 3 Wx Wx-A1 Wx-B1Wx-D1 100 Abstract : In Poaceae, waxy cultivars have been identified in maize, rice, barley, sorghum and so on. Recently, amylose-freeamfmutants of waxy wheat have been established in Japan. Since then, the waxy wheat cultivars were developed innational Agricultural Research Center for the Tohoku RegionandNational Institute of Crop Science. The trial cultivation was performed with the aim of the spread of the waxy wheat. However, the use of waxy wheat was not widespread because the quality of wheat flour did not meet standards. Therefore, the genetic improvements were made in waxy cultivars as to the quality of flour, the milling characteristics, flour color, etc. As a result, their weak points in the quality of flour were improved, and new elite lines such as mochihime were developed. In the present study, we aimed to develop the new products by using the two kinds of waxy wheatakebono-mochiandmochihime, which were kindly obtained from

2 the National Agricultural Research Center for the Tohoku Region. We investigated processing characteristics of the waxy wheat such as crude protein content and viscosity, and evaluated a bread-making quality volume, elasticity, color, taste and etc.. In conclusion, a bread-making condition could not be established, using only 100 waxy wheat flour, and but it was confirmed that a different superior feeling of appetite and flavor were provided by mixing waxy wheat with commercial strong bread flour in comparison with the use of only strong wheat flour. Key words waxy wheat waxy new cultivar amylose bread-making quality kg kg kg kg

3 ! 10 9, 11 C Starch Synthase Branching Enzayme Debranching Enzyme nonwaxy ; Wx WaxyWx Wx Granule Bound Starch Synthase I : GBSS I 13, 14 waxy ; wxwaxywx wx Waxy 1

4 Wx wx 16 ABD 3 6 AABBDD 2 n42abd Wx Wx-A1Wx-B1Wx-D1 3 wx 3 6 wx 2 7 7A7 AS Wx-A14 A4 AL Wx- B17 D7 DS Wx-D1 3 Wx-A1Wx-B1Wx-D1 17, Wx 19, 20 Wx b Wx-A1b Wx-B1b Wx-D1b Bai-Hou 19 TamminEraduWx-B1b Fujimikomugi Wx-A1b Bai-HouWx-D1b Tammin Eradu Fujimikomugi F2 Wx-A 1b Wx-B1b Wx-D1b Bai-Hou F2 3 Wx C-D1478 C-D , A

5 ! A A F1 2 H 1881 H A A Wx-D C-D 1478 C-G 1517 B-8605 F QDS-10 M CON-1 VS-FA I g g 1.4a b 100mg

6 g ml g 150 ml 100 g 65 ml g g g National 1 SD-BM g 180 ml 17 g 5g 10 g 6g 2.8 g

7 !

8 ab 24 11

9 ! cm

10 ac cm 2ab cm 2c 2df gi 80 2f d fgi ae cm 3a e f j 3 3k o

11 ! ko ab 3 1 4ad 4cf 4d 4ef , 9,

12 : : : Nakamura, T., Yamamori, M., Hirano, H., Hidaka, S. and Nagamine, T Production of waxy amylose-free wheats. Mol. Gen. Genet. 248 :

13 ! Hoshino, T., Ito, S., Hatta, K., Nakamura, T. and Yamamori, M Development of waxy common wheat by haploid breeding. Breeding Science 46 : : : : : : Graybosch, R. A Waxy Wheat : origin, properties, and prospects. Trends in Food & Tech. 9 : Nelson, O. E. and Rines, H. W The enzymatic deficiency in the waxy mutant of maize. Biochem Bilphys. Res. Comm. 9 : Echt, C. S. and Schwarz, D Evidence for the inclusion of controlling elements within the structural gene at the waxy locus in maize. Genetics 99 : Eriksson G The waxy character. Heredity. 63 : pp Chao,S.,SharpP.J.,Worland,E.J.,Warham,A. J., Koebner, R. M. D. and Gale, M. D RFLPbased genetic maps of wheat homoeologous group 7 chromosomes. Theor. Appl. Genet. 78 : Nakamura, T., Yamamori, M., Hirano, H. and Hidaka, S a. Identification of three Wx proteins in wheattriticum aestivum L.. Biochem. Genet. 31 : Yamamori, M., Nakamura, T., Endo, T.R. and Nagamine, T Waxy protein deficiency and chromosomal location of coding genes in common wheat. Theor. Appl. Genet. 89 : Zhao, X. C., Batey, I. L., Sharp, P. J., Crosbie, G., Barclay, I., Wilson, R., Morell, M. K. and Appels, R A single genetic locus associated with starch granule proteins and noodle quality in wheat. J. Cereal Sci. 27 : Nakamura, T., Yamamori, M., Hirano, H. and Hidaka, S Decrease of waxywxprotein in two common wheat cultivars with low amylase content. Plant Breed. 111 : pp pp pp pp

14 a ba 2 ac df gi 100g 100g hi

山の高さについては各配合の割合を比較するとあけぼのもちより 1 2 cm ずつ低めである色についてはもち姫 100 o では若干黄色っぽく着色して見えるがそれ以外 k n

15 山本真紀森恵理香!新品種モチコムギの特性調査および製パン試験図 3 もち姫の製パン結果の比較山の高さ a e 粘性 f j すだち k o の評価はあけぼのもちとほぼ同様の傾向である山の高さについては各配合の割合を比較するとあけぼのもちより 1 2 cm ずつ低めである色についてはもち姫 100 o では若干黄色っぽく着色して見えるがそれ以外 k n はほぼ安定した白色を示している図 4 米粉による製パン結果の比較全体的にタンパク含量の不足で生地の気泡が形成されなかったことによりパンらしい特徴が乏しくなっている a b 山の高さは強力粉のパンの半分 3 分の 1 程度で表皮色は劣悪である c d 粘性は無くクラムは硬く詰まっている e f すだちは見事に潰れている色は両方とも白色を示している１４３

16 13 p 129 p p 133 p 139 p p p 142p 143 A p 129 Abstract 11 akebono-mochi experimental line A p

1 2 *1 JIS A X TEM 950 TEM JIS Development and Research of the Equipment for Conversion to Harmless Substances and Recycle of Asbe

*1 *2 *1 JIS A X TEM 950 TEM JIS Development and Research of the Equipment for Conversion to Harmless Substances and Recycle of Asbe *1 *2 *1 JIS A 14812008X TEM 950 TEM 1 2 3 4 JIS Development and Research of the Equipment for Conversion to Harmless Substances and Recycle of Asbestos with Superheated Steam Part 3 An evaluation with

関西福祉大学紀要 １３号（Ｐ）／１０．山本（Ｃ）

関西福祉大学紀要　１３号（Ｐ）／１０．山本（Ｃ）