搜索
20125275JournaloftheChineseCerealsandOilsAssociationVol．27No．5May201212134512710182271018327101842710005453003、、4。、、。、、、。TS213．2A1003－0174201205－0107－0649557040－x2011－05－2219721962、1700。70%1。。、2－3。、。、、、4。、、。、、、α－、、2。20、、5－7。、。8－9。。。。。1。1．110。10%2012510%10%13%11。12、。。、。。。10。。13、。、。1．2。、、14。/。。60%14。1．3。α－β－α－“”300s400～600BU11。15。－。、16。、。22．1、。、、、、。17。、、。、18。α－、、、。α－。。。4。480127519。、20。2．2。21。。3%22。、23。VC、、、24。25。。6%26。、、、、、、27。、、28。291．5%。。30。、、、。、CMC3、。31。。33．132、48%1．0%15min。40～60min60min60min33。3．2。。、、、34。63%～65%351236、37。。。901201253．3。80%32。。、。11。45%、5～10min、pH6．53、38。39。。3．4。40。39。、、。4100℃10～20℃、50%～60%。41。。22℃。42。43、。。150℃、70s3～644。450．065MPa。。、、4。。、。、。。、、、。1．M．2002112－1152StadlerRH．AcrylamidefromMillardreactionproductsJ．Nature2002419449－4503HuangSQuailKandMossRetal．Objectivemethodsforthe011275qualityassessmentofnorthernstyleChinesesteamedbreadJ．JournalofCerealScience．19952149－554．J．20041123－285．M．1994203－2076．J．1993237－467．J．19991468－118FaridiHARubenthalerGL．Laboratorymethodforprodu-cingChinesesteamedbreadandeffectsofformulasteamingandstorageonbreadstarchgelatinizationandfreshnessinprocessC．6thInternationalWheatGeneticsSymposium1983863－8679HuangSidiSheriBetkerKenQuailetal．Anoptimizedpro-cessingprocedurebyresponsesurfacemethodologyRSMfornorthernstyleChinesesteamedbreadJ．JournalofCerealScience19931889－10210．D．200011．J．201035472－7412．QTLD．200313．J．201035321－2314．J．200419321－2515．J．201035418－2016WolfgangSietz．J．200318639－4217．J．2009241232－3518．J．2010424－2819．J．2009886－9020．J．2009143－4621．J．2009484－8722．J．2010353144－14923．J．2009659－6224．CJ．201035643－4425．J．2010261087－9026．J．2010958－6227．J．2009301858－6228．J．201136231－3329．J．201136324－2530．J．201026461－6531．J．2011612－1632．J．20107117－12233．J．2009377－7934．J．200912114－11735．J．2010636－4136．D．200437．J．2005261257－6138．J．200815654－5739．J．201017218－2040．J．200934643－4641．J．201026042．J．2009342146－14943．J．200833663－6544J．2009124－2745．J．201136445－47．117111275Microbiology2007153109－11850TagAHicksJGarifullinaGetal．G－proteinsignallingmediatesdifferentialproductionoftoxicsecondarymetabo-litesJ．MolecularMicrobiology2000383658－665．AdvancesintheDevelopmentofMaizeResistancetoAflatoxinContaminationTaoFangChengBeijiuSchoolofLifeandScienceAnhuiAgruiculturalUniversityHefei230036AbstractAflatoxinscontaminationsignificantlyaffectsthefoodsafetyofmaizeindustry．Developmentofafla-toxin－resistantcommercialmaizelinesisprobablythebestandmostwidelyexploredstrategy．Thisreviewwillpres-entinformationonthefollowingareasIdentificationofnewsourcesofmaizeresistantgermplasmdevelopmentresist-ancemarkerstoaidinmarker－assistedmaizebreedingandresistancemechanismstudyofmaizeagainstAspergillusflavus．Theproblemsinmaizeresistancetoaflatoxinandfurtherresearcheffortswerediscussed．Keywordsaflatoxin－resistancemaizeresistantgermplasmmarker－assistedbreeding檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪resistancemechanism111TheInfluencingFactorsonChineseSteamedBreadWuPeng1ZhouTao2DongHaizhou1ZhangXiansheng3DuHaiyun4JiangXiaoling5CollegeofFoodScienceandTechnologyShandongAgricultureUniversity1Tai'an271018CollegeofHorticultureScienceandEngineeringShandongAgriculturalUniversity2Tai'an271018CollegeofLifeScienceShandongAgriculturalUniversity3Tai'an271018Tai＇anBureauofQualityandTechnicalSupervision4Tai'an71000HenanInstituteofScienceandTechnology5Xinxiang453003AbstractInthispapertheneweststudiesaboutChinesesteamedbreadqualitywereconcludedandsumma-rizedfromthenewestscientificresearchreportsbothathomeandabroad．Thefouraspectscoveringmaterialaddi-tiveworkingprocedureandstorewerediscussedandanalyzed．Formaterialqualitythequantityandqualityofpro-teininflourstarchviscosityandmillqualitypropertiesareveryimportant．Fortheuseofadditivethedevelopmentofnewvarietiesandthesafetyandlegalityofallkindsofadditiveshouldbereceivedverymuch．Formachiningandstorageprocessmixingdoughandsteamconditionsstoragetemperaturehealthdegreepackageandadministrationareallimportantfactors．Keywordschinesesteamedbreadqualityinfluencingfactors711