QTL Analysis Of The Quality Of Northern-style Chinese Steamed Bread

Steamed bread is the staple food of the people in the north,accounting for about40% of the wheat consumption.With the improvement of people's quality of life and the acceleration of the pace of life,how to improve the quality of steamed bread has become a problem that can not be ignored.In this study,high-generation recombinant inbred lines(RIL)population containing 100 families.The wheat quality traits,flour quality traits and steamed bread processing quality traits were determined,and the correlation between characters was analyzed.Combined with sensory evaluation and texture evaluation methods,the influencing factors of processing quality of handmade steamed bread in northern China were discussed in detail.At the same time,the genetic map of wheat RIL population was constructed,and the QTL mapping of steamed bread processing quality was carried out on the basis of this genetic map,which provided the basis for direct marker-assisted breeding of steamed bread.The main findings of the study are as follows:(1)In the main components of wheat and flour,the content of total protein,the content of wet gluten and dry gluten are small and the gluten index is large,which shows that although the protein content in the population is similar,the quality of the gluten is different.The protein content in the flour was positively correlated with the amylose content and negatively correlated with the amylopectin content.The quality of the pentosan and the wheat flour in the wheat has a close relationship,and has a significant effect on the flour yield,and the high pentosan content is helpful to the flour yield of the wheat in a certain degree.In addition,the protein content,the gluten content,the starch content and the like comprehensively influence the yield rate of the wheat..(2)The correlation between sensory traits and texture traits of steamed bread was good.The elasticity of steamed bread tested by texture instrument was significantly correlated with the elasticity of sensory evaluation,and the springiness of texture instrument could be used to replace the elastic toughness of sensory evaluation,and the appearance and internal structure of steamed bread were positively correlated with hardness,cohesiveness,gumminess and chewiness,respectively.The combination of hardness,cohesiveness,gumminess and chewiness in TPA texture testwith specific volume,color and tooth adhesion degree in sensory evaluation can make up for the influence of single and subjective evaluation methods on steamed bread quality analysis,which can make up for the influence of single and subjective evaluation methods on steamed bread quality analysis,which can make up for the influence of single and subjective evaluation methods on steamed bread quality analysis,which can make up for the influence of single and subjective evaluation methods on steamed bread quality analysis.Build a more scientific,accurate and quantitative evaluation system.(3)Protein content and gluten content and quality had the greatest effect on the volume and specific volume of steamed bread.Protein content also had a significant effect on the hardness and elasticity of steamed bread,and gluten index had a significant effect on the elasticity and recovery of steamed bread.Among the starch content and components,only amylose had a significant effect on the quality of steamed bread,which mainly affected the hardness,chewiness,specific volume and volume of steamed bread,which comprehensively affected the quality and taste of steamed bread,and also had a significant effect on the comprehensive score of steamed bread.The content of pentosans significantly affected the chewiness,recovery and volume of steamed bread,but the content of pentosans in flour was very small,so it was difficult to treat steamed bread by its own action alone.The quality of the head is affected by its own strong water absorption ability,which controls the water absorption and water distribution of dough,and participates in the formation of gluten network with protein,which affects the quality of steamed bread.(4)The genetic map was constructed using SSR markers and A microsatellite consensus map was set up in combination with the previous high-density genetic map.The map contains 759(seven types)microsatellite markers with a total genome length of 2461.3 cM.The average genetic distance per chromosome varied from 1.2cM/marker(6B)to 7.4 cM/marker(5A).On the basis of this genetic map,the processing quality of steamed bread in northern China was mapped by QTL.A total of10 QTLs,,which control the processing quality of steamed bread,were detected on1 A,1B,1D,3A,4A and 5B chromosomes of wheat,explaining 1.6%-10.2%.Phenotypic variation of.Among them,the QSpr-3B(Xwmc326-Xwmc632)with control springiness has the largest contribution rate(10.2%).In addition,the QCh-4B(Xwmc415-Xwmc419)contribution rate of controlling chewiness is also higher,and the contribution rate of PVE=10.1%.