摘要 : Arabinoxylans (AX) are the main nonstarch polysaccharides found in wheat flour. Structural changes of AX in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. In this study, effects ... 展开 Arabinoxylans (AX) are the main nonstarch polysaccharides found in wheat flour. Structural changes of AX in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. In this study, effects of cultivar and growing environment on dough syruping during refrigerated storage were evaluated in relation to apparent xylanase (xylan degrading enzyme) activity and AX chemistry in hard red spring (HRS) wheat. 8 HRS cultivars that were grown at 6 locations over 2 yr in North Dakota, USA, were evaluated for dough syruping during 15 days of refrigerated storage. When compared with genotypic effect, growing environment had a greater impact on apparent xylanase activity and dough syruping; they were found to have significant associations by log-linear regression analysis. Specifically, wheat samples produced in a dry environment had lower apparent xylanase activity and degree of dough syruping than those from a wet environment. Some HRS cultivars were identified to be consistently lower in apparent xylanase activity and dough syruping across all growing environments, indicating that those cultivars had more stability over growing environment than other cultivars. Results indicated that certain cultivars that are grown in relatively dry environments in North Dakota are more suitable for use in refrigerated dough formulations. 收起