The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

文献类型： 外文期刊

第一作者： Zhang Yan

作者： Zhang Yan;Ye Yi-li;Xiao Yong-gui;He Zhong-hu;Zhang Yan;Sun Qi-xin;Liu Jian-jun;He Zhong-hu

作者机构：

关键词： Triticum aestivum;protein content;gluten strength;starch pasting properties;raw dumpling

期刊名称：AGRICULTURAL SCIENCES IN CHINA （ 影响因子：0.82； 五年影响因子：0.997 ）

ISSN： 1671-2927

年卷期： 2011 年 10 卷 11 期

页码：

收录情况： SCI

摘要： Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L* value of raw dumpling sheets. V value at 0 and 2 h after sheeting were significantly influenced by protein content (r=-0.46 and -0.52, P<0.01) and total starch content (r=0.55 and 0.57, P<0.01), respectively. Flour yellow pigment was significantly corrected with a* (r=-0.67 and -0.62, P<0.01) and b* (r=0.87 and 0.84, P<0.01) value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index (MTI, r=-0.55, P<0.01) were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 (P<0.01). The positive relationships between peak viscosity (r=0.51, P<0.01), breakdown (r=0.54, P<0.01), and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement.

分类号：

  • 相关文献

[1]Pan bread and dry white Chinense qualities in Chinese winter wheats. He, ZH,Yang, J,Zhang, Y,Quail, KJ,Pena, RJ. 2004

[2]Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread. He, ZH,Liu, AH,Pena, RJ,Rajaram, S. 2003

[3]Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Zhang, Y,Nagamine, T,He, ZH,Ge, XX,Yoshida, H,Pena, RJ. 2005

[4]Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Liu, JJ,He, ZH,Zhao, ZD,Pena, RJ,Rajaram, S. 2003

[5]Pattern analysis on protein properties of Chinese and CIMMYT spring wheat cultivars sown in China and CIMMYT. Zhang, Yong,He, Zhonghu,Zhang, Aimin,van Ginkel, Maarten,Pena, Roberto J.,Ye, Guoyou. 2006

[6]Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b alleles. He, Zhonghu,Ma, Dongyun,Morris, Craig F..

[7]Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities. Bi Ying,Feng Yunzi,Chen Zhuo,Li Zaigui,Li Jun.

[8]EFFECTS OF TILLAGE IN FALLOW PERIOD AND SOWING METHODS ON WATER STORAGE AND GRAIN PROTEIN ACCUMULATION OF DRYLAND WHEAT. Deng, Yan,Deng, Yan,Sun, Min,Gao, Zhiqiang,Zhao, Hongmei,Ren, Aixia,Li, Guang,Yang, Zhenping,Zong, Yuzhen.

[9]Dynamic QTL Analysis of Rice Protein Content and Protein Index Using Recombinant Inbred Lines. Zheng, Leina,Zhang, Wenwei,Chen, Xingang,Ma, Jing,Chen, Weiwei,Zhao, Zhigang,Wan, Jianmin,Zhai, Huqu,Wan, Jianmin.

[10]Identification of two stably expressed QTLs for fat content in rice (Oryza sativa). Shen, Yingyue,Zhang, Wenwei,Liu, Xi,Chen, Liangming,Liu, Shijia,Zheng, Leina,Li, Jingjing,Chen, Yilin,Wu, Tao,Yu, Yang,Zhong, Zhengzheng,Jiang, Ling,Wan, Jianmin,Wan, Jianmin.

[11]Predicting grain yield and protein content in wheat by fusing multi-sensor and multi-temporal remote-sensing images. Wang, Laigang,Tian, Yongchao,Yao, Xia,Zhu, Yan,Cao, Weixing,Wang, Laigang.

[12]Investigation of barley germplasm in China. Sun, LJ,Lu, W,Zhang, J,Zhang, WX. 1999

[13]Visualization of Protein in Peanut Using Hyperspectral Image with Chemometrics. Liu Hong-zhi. 2017

[14]Analyzing relationship between genetic, geographical factors and protein content of winter wheat at different regional scales. Dong, Yingying,Wang, Jihua,Li, Cunjun,Luo, Juhua,Wang, Huifang,Wang, Qian,Huang, Wenjiang. 2011

[15]Thermo-oxidative Degradation of Natural Rubber Coagulated by Microorganisms. Li, Si-Dong,Zhong, Jie-Ping,Yang, Lei,Liao, Shuang-Quan,She, Xiao-Dong,He, Can-Zhong. 2010

[16]Genetic relationship between grain chalkiness, protein content, and paste viscosity properties in a backcross inbred population of rice. Zheng, Leina,Zhang, Wenwei,Liu, Shijia,Chen, Liangming,Liu, Xi,Chen, Xingang,Ma, Jing,Chen, Weiwei,Zhao, Zhigang,Jiang, Ling,Wan, Jianmin,Wan, Jianmin. 2012

[17]MONITORING WINTER WHEAT MATURITY BY HYPERSPECTRAL VEGETATION INDICES. Wang, Qian,Huang, Yuanfang,Wang, Qian,Li, Cunjun,Wang, Jihua,Song, Xiaoyu,Huang, Wenjiang. 2012

[18]The PLS calibration model optimization and determination of rice protein content by near-infrared reflectance spectroscopy. Li, JX,Min, SG,Zhang, HL,Yan, YL,Luo, CB,Li, ZC. 2006

[19]Fast and nondestructive determination of protein content in rapeseeds (Brassica napus L.) using Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS). Lu, Yuzhen,Du, Changwen,Zhou, Jianmin,Yu, Changbing.

[20]Genotypic and environmental variation in barley beta-amylase activity and its relation to protein content. Wang, JM,Zhang, GP,Chen, JX,Shen, Q,Wu, FB. 2003

作者其他论文 更多>>

微信小程序