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Plant Breeding and Biotechnology

Plant Breeding and Biotechnology

Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.

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Updated: Jan 15, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

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Published on: January 25, 2022

粉中的磨粉诱导的转化:对面包老化的影响

Zhiqi Wang¹, Mingshou Lu¹, Wanshan Yang¹

¹College of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.

Food chemistry: X

|October 6, 2025

概括

湿制造的米粉含有较少损坏的粉,改善了米面包的质量和感官得分. 这种磨粉方法为更好的米面包制备提供了理论基础.

关键词:

这是一个反-stalking.伤害粉伤害粉大米面包面包面包米粉质量优质的米粉.磨米加工磨米加工磨米加工

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Identifying Mutations by High Resolution Melting in a TILLING Population of Rice

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Identifying Mutations by High Resolution Melting in a TILLING Population of Rice

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Published on: September 2, 2019

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学

背景情况:

米粉的质量显著影响制品.
研磨技术会影响粉的特性和水的相互作用.

研究的目的:

为了评估湿,半干和干磨粉对大米面粉质量的影响.
评估磨粉方法对大米面包抗衰老特性的影响.

主要方法:

用三种不同的方法 (湿,半干,干) 研磨的米粉的比较分析.
评估受损的粉含量,吸水能力,混合耐受性和凝化特性.
从不同面粉制成的米面包的水迁移分析和感官评估.

主要成果:

湿磨米粉 (WF) 显示了损坏粉的最低值 (3.87%) 和优越的吸水/混合耐受性.
所有米粉在磨后都表现出降低的凝化特征.
经过7天的储存,WF导致大米面包具有更高的感官得分.

结论:

湿是生产高质量的米面粉的最佳方法.
研磨方法显著影响米粉的特性和随后的面包质量.
这项研究为优化米面包生产提供了基础,通过受控磨粉来实现这一目标.