Relationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality (Record no. 27831)

000 -LEADER
fixed length control field 02864nab a22003977a 4500
001 - CONTROL NUMBER
control field a93420
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171107152859.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number No (Revista en electrónico)
022 0# - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0496-3490
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) CIS-5601
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Zhang, Y.
245 00 - TITLE STATEMENT
Title Relationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2009
500 ## - GENERAL NOTE
General note Peer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml
520 ## - SUMMARY, ETC.
Summary, etc. Bread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters and dough characteristics determined by Farinograph, Extensograph, and bread-making quality, Forty-one breeding lines were used to measure parameters of Mixolab, Farinograph, Extensograph and bread-making quality,and to determine the associations between parameters of Mixolab and Farinograph and Extensograph and the reliability of predicting bread-making quality using these parameters. These results indicated that parameters of Farinograph and Extensograph could be predicted by Mixolab Cl(development time), stability, C2(protein weakening during heating) and time C4(time to come setback of starch pasting), accounting for 74-90% of the variation. Mixolab C2 could be used in prediction of loaf volume, bread appearance, structure, and total score, accounting for 52%, 73%, 70%, and 68% of variation, respectively. For bread texture and elasiticity, the Mixolab stability,C2, parameters of starch pasting properties, such as time C3, C4, C5, and ToC5, were more important parameters. The effects of protein property and starch quality on bread baking quality were explained weil with Mixolab parameters thus, Mixolab was particularly applicable to determine wheat quality property. Because of the different contributions to the evaluations of bread volume, texture, and structure, Mixolab, Farinograph, and Extensograph are suggested to be used according to experimental purposes
536 ## - FUNDING INFORMATION NOTE
Text of note Global Wheat Program
546 ## - LANGUAGE NOTE
Language note English
594 ## - STAFFID
StaffID INT2411
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element bread-making quality
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element common wheat
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Extensograph
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Farinograph
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Mixolab
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Chen, X-M,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Feng, J-J,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Humieres, G. D.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Wang, D-S,
Relator term coaut.
9 (RLIN) 366
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Wang, Y.F.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 838
Personal name He Zhonghu
Miscellaneous information Global Wheat Program
Field link and sequence number INT2411
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Acta Agronomica Sinica
Related parts v. 35, no. 9, p. 1738-1743
856 4# - ELECTRONIC LOCATION AND ACCESS
Link text Access only for CIMMYT Staff
Uniform Resource Identifier http://46.20.115.203/download/cis/93420.pdf
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Source of classification or shelving scheme
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Permanent Location Current Location Date acquired Full call number Date last seen Price effective from Koha item type
  Not Lost     CIMMYT Staff Publications Collection CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 2017-07-05 CIS-5601 2017-07-05 2017-07-05 Article
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Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT) © Copyright 2015. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
Si tiene cualquier pregunta, contáctenos a CIMMYT-Knowledge-Center@cgiar.org