Abe T.,Hokkaido Research Organization Central Agriculture Exp Stn |
Yanagihara T.,Hokkaido Research Organization Central Agriculture Exp Stn |
Sugikawa Y.,Hokkaido Research Organization Central Agriculture Exp Stn |
Sugawara A.,Hokkaido Research Organization Central Agriculture Exp Stn |
And 4 more authors.
Japanese Journal of Crop Science | Year: 2016
‘Yumechikara’ is a domestic hard red winter wheat cultivar whose grain characteristics and processing properties vary with the growth condition. This paper describes the effects of the protein content of wheat on the grain quality and processing suitability of ‘Yumechikara’. Field studies showed that the grain protein content of ‘Yumechikara’ varied from 10.9 to 16.7% and the average value was 14.5%. In more than half the grain samples examined, the grain protein content was higher than the quality-evaluation standard value (11.5-14.0%). However, there was no variation in the other quality items, such as bulk density, ash content and falling number. To evaluate bread-making suitability, the grains with different protein contents were milled and mixed with the flour of soft wheat cultivar ‘Kitahonami’ at the ratio of 20-80%. At a protein content of less than 13.0%, ‘Yumechikara' showed lower quality in the evaluation, that is, lower quality of bread and increased dough mixing time. On the other hand, ‘Yumechikara' with a protein content of over 14.0% did not show lower quality in the evaluation. It is thus concluded that ‘Yumechikara’ with a grain protein content exceeding 13.0% is suitable for blending with ‘Kitahonami’. The blended wheat of ‘Yumechikara’ with a protein content of roughly 14.0% had good grain properties and processing suitability values equivalent to or exceeding those of conventional bread flour. © 2016, Crop Science Society of Japan. All rights reserved.
Aoyama S.,Hokkaido Research Organization Tokachi Agriculture Exp Stn |
Shimada H.,Hokkaido Research Organization Tokachi Agriculture Exp Stn
Japanese Journal of Crop Science | Year: 2014
The breeding of azuki bean tolerant to damage by cool shading is indispensable for stable production of azuki bean in Hokkaido. However, it was difficult to evaluate cool tolerance of extremely late-flowering genetic resources because of the need to control flowering. We established a method for evaluating the cool tolerance in flowering and pod setting damage. Firstly, we examined the cool tolerance of Buchi-syoryu No.1, which is the most cool tolerant among the existing resources, and 97 genetic resources. The flowering stages were made uniform by short-day treatment. The number of flowers and pods setting were counted from day 6 to 10 after the 7-day cool shading treatment (high/low, 15/10℃, 50％ shading) from the flowering stage. We evaluated the cool tolerance by the number of flowers and pod setting rate as compared with Buchi-shoryu No.1 which is considered “medium”, and found that 4 resources including Acc2265 are tolerant and 22 resources are moderately tolerant. Secondly, the effect of cool shading treatment for 7 and 10 days was compared. In either treatment, Acc2265 surpassed Buchisyoryu No.1 in the number of flowers, and pod setting rate. Ten-day treatment was more definite than 7-day treatment. Hence, we propose a method to select the cool-tolerant resources based on the number of flowers from day 5 to 9 after the 10-day treatment, and then based on the number of pods setting from day 10 to 13 after the treatment, for evaluation of many materials. © 2014, Crop Science Society of Japan. All rights reserved.