MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03322nab a22004577a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
G93473 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230804185205.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
211001s2009 xxu|||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
1943-3638 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
https://doi.org/10.1094/CCHEM-86-4-0477 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
CIS-5622 |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yili Ye |
| 9 (RLIN) |
23534 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Effects of flour extraction rate, added water, and salt on color and texture of Chinese white noodles |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
USA : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
2009. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Both cultivar and noodle composition and preparation have important effects on noodle quality. In this study, the effects of flour extraction rate (50, 60, and 70%), added water (33, 35, and 37%), and salt concentration (0, 1, and 2%, w/w) on color and texture of Chinese white noodle (CWN) were investigated using flour samples from five leading Chinese wheat cultivars. The five samples showed large variations in protein content, ash content, flour color, farinograph, and extensigraph parameters, and starch pasting properties. Analyses of variance indicated that cultivar, flour extraction rate, level of water addition, salt concentration, and the interactions had significant effects on color of raw noodle sheets and color and textural properties of CWN. Cultivar and water addition were more important sources of variation than flour extraction rate and salt concentration. The brightness (L*) and redness (a*) values of raw noodle sheets were significantly reduced and increased, respectively, as flour extraction rate increased from 50 to 70%, and noodle scores were slightly higher at flour extraction rates of 50%. Water addition showed different effects on raw noodle sheet color at 2 and 24 hr, and a significant improvement was observed for noodle appearance, firmness, viscoelasticity, smoothness, and total score as water addition increased from 33 to 37%. L* of raw noodle sheets, and firmness and viscoelasticity of cooked noodles, were significantly improved, but noodle flavor significantly deteriorated as salt concentration increased from 0 to 2%; 1% salt produced the highest noodle score. Thus, the recommended composition for laboratory preparation of CWN is 60% flour extraction, 35% water addition, and 1% salt concentration. |
| 536 ## - FUNDING INFORMATION NOTE |
|---|
| Text of note |
Global Wheat Program |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 594 ## - STAFFID |
|---|
| StaffID |
INT2411 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1310 |
| Topical term or geographic name as entry element |
Wheat |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1113 |
| Topical term or geographic name as entry element |
Flours |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
12723 |
| Topical term or geographic name as entry element |
Moisture content |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1222 |
| Topical term or geographic name as entry element |
Protein content |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
5810 |
| Topical term or geographic name as entry element |
Starch |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
12680 |
| Topical term or geographic name as entry element |
Colour |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
19201 |
| Topical term or geographic name as entry element |
Texture |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
9924 |
| Topical term or geographic name as entry element |
Noodles |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yan Zhang |
| 9 (RLIN) |
16460 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jun Yan |
| 9 (RLIN) |
15676 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yong Zhang |
| 9 (RLIN) |
1857 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
He Zhonghu |
| Miscellaneous information |
Global Wheat Program |
| Field link and sequence number |
INT2411 |
| 9 (RLIN) |
838 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
23535 |
| Personal name |
Sidi Huang |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
264 |
| Personal name |
Quail, K. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Cereal Chemistry |
| Related parts |
v. 86, no. 4, p. 477-485 |
| Place, publisher, and date of publication |
USA : Wiley, 2009. |
| Record control number |
G444220 |
| International Standard Serial Number |
1943-3638 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Access only for CIMMYT Staff |
| Uniform Resource Identifier |
https://hdl.handle.net/20.500.12665/1560 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |