您好，欢迎访问宁夏农林科学院 机构知识库！
宁夏农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats

文献类型： 外文期刊

作者： Chen, Feng 1 ; He, Zhonghu 2 ; Chen, Dongsheng 2 ; Zhang, Chunli 3 ; Zhang, Yan; Xia, Xianchun;

作者机构： 1.CAAS, Inst Crop Sci, CYMMYT China Off, Beijing 100081, Peoples R China

2.CAAS, Inst Crop Sci, CYMMYT China Off, Beijing 100081, Peoples R China; CAAS, Natl Wheat Improvement Ctr, Inst Crop Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China; Ningxia Acad Agr & Forestry Sci, Crop Res Inst, Yongning 750105, Peoples R China; Heilongjiang Acad Agr Sci, Cropo Breeding Inst, Harbin 150086, Peoples R China

3.CAAS, Inst Crop Sci, CYMMYT China Off, Beijing 100081, Peoples R China; CAAS, Natl Wheat Improvement Ctr, Inst Crop Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China; Ningxia Acad

关键词： bread wheat;puroindoline alleles;milling quality;Chinese noodles;steamed bread;pan bread

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2007 年 45 卷 1 期

页码：

收录情况： SCI

摘要： Two trials with a total of 75 spring bread wheat cultivars and advanced lines, were used to evaluate single kernel characterization system hardness, puroindoline alleles, milling yield, flour ash content, flour colour, and end-use qualities for Chinese noodles, steamed bread and pan bread. The results indicated that all International Maize and Wheat Improvement Center hard wheat lines surveyed were Pina-D1b genotype, whereas Pinb-D1b was the most common allele in the remaining cultivars. Genotypes with Pinb-D1b possess significantly lower flour ash content and higher milling yield than those of genotypes with Pina-D1b. For steamed bread, mean scores for loaf volume, crumb colour, width, structure and total score of Pinb-D1h genotypes were significantly higher than those of genotypes with Pina-D1b and wild type. For Chinese fresh white noodles, means for noodle a*, colour score, viscoclasticity and total score with Pinb-D1b were significantly higher than those of Pina-D1b and wild type. Means of loaf volume, texture and total score for Pinb-D1b genotypes were significantly higher than those of Pina-D1b genotypes. This study further illustrated the superiority of the Pinb-D1b allele on milling and processing qualities for various end products and provides useful information for wheat quality improvement. (c) 2006 Elsevier Ltd. All rights reserved.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：宁夏农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台