Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

文献类型： 外文期刊

第一作者： Zhang, Y

作者： Zhang, Y;Nagamine, T;He, ZH;Ge, XX;Yoshida, H;Pena, RJ

作者机构：

关键词： bread wheat;Chinese fresh white noodles;processing quality;sensory evaluation;starch pasting properties;Triticum aestivum

期刊名称：EUPHYTICA （ 影响因子：1.895； 五年影响因子：2.181 ）

ISSN： 0014-2336

年卷期： 2005 年 141 卷 1-2 期

页码：

收录情况： SCI

摘要： The variation in grain compositional traits related to Chinese fresh white noodle (CFWN) quality was examined in 25 leading Chinese common wheat cultivars and advanced lines. Large variations were observed in flour yield, flour particle size, protein and ash contents, farinograph and rapid visco-analyzer (RVA) parameters, flour colour components, and polyphenol oxydase (PPO) activity. An improved sensory method was proposed for adequately evaluating CFWN quality of common wheat flour based on methodology used in the Japanese quality scoring system for white salted noodles, but with major modifications in the score weight given to each noodle quality parameter. Large differences in CFWN quality were observed among Chinese wheat cultivars. The correlation coefficients (r) between starch paste breakdown (RVA) and noodle viscoelasticity and smoothness were 0.63 and 0.59, respectively, suggesting that in breeding wheat for high CFWN quality, the starch pasting properties are of major importance. Low ash content was significantly correlated (r = -0.66) with bright white noodle colour.

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