Knowledge Center Catalog

The relationship between Chinese raw dumpling quality and flour characteristics of Shandong winter wheat cultivars (Record no. 28911)

MARC details
000 -LEADER
fixed length control field 03483nab a22004217a 4500
001 - CONTROL NUMBER
control field G96106
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230703192537.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 211021s2011 cc |||p|op||| 00| 0 eng d
022 0# - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1671-2927
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1016/S1671-2927(11)60179-X
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-6648
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Yan Zhang
9 (RLIN) 16460
245 14 - TITLE STATEMENT
Title The relationship between Chinese raw dumpling quality and flour characteristics of Shandong winter wheat cultivars
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. China :
Name of publisher, distributor, etc. Elsevier,
Date of publication, distribution, etc. 2011.
500 ## - GENERAL NOTE
General note Peer review
500 ## - GENERAL NOTE
General note Peer-review: No - Open Access: Yes|http://211.155.251.135:81/Jwk_zgnykxen/EN/column/column194.shtml
520 ## - SUMMARY, ETC.
Summary, etc. 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. L* 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.
536 ## - FUNDING INFORMATION NOTE
Text of note Global Wheat Program
546 ## - LANGUAGE NOTE
Language note Text in English
594 ## - STAFFID
StaffID INT2411
595 ## - COLLECTION
Collection CIMMYT Staff Publications Collection
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 1296
Topical term or geographic name as entry element Triticum aestivum
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 1222
Topical term or geographic name as entry element Protein content
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 1974
Topical term or geographic name as entry element Gluten
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 14310
Topical term or geographic name as entry element Chemicophysical properties
Source of heading or term AGROVOC
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 5810
Topical term or geographic name as entry element Starch
Source of heading or term AGROVOC
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Ye Yi-li
9 (RLIN) 23922
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Jianjun Liu
9 (RLIN) 1688
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Yonggui Xiao
9 (RLIN) 1687
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Qixin Sun
9 (RLIN) 22892
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name He Zhonghu
Miscellaneous information Global Wheat Program
Field link and sequence number INT2411
9 (RLIN) 838
773 0# - HOST ITEM ENTRY
Title Agricultural Sciences in China
Related parts v. 10, no. 11, p. 1792-1800
International Standard Serial Number 1671-2927
Place, publisher, and date of publication China : Elsevier, 2011.
856 4# - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier https://hdl.handle.net/20.500.12665/1392
Link text Access only for CIMMYT Staff
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Source of classification or shelving scheme Dewey Decimal Classification
Suppress in OPAC No
Holdings
Date last seen Total Checkouts Full call number Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/03/2017   CIS-6648 07/03/2017 Article Not Lost     CIMMYT Staff Publications Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/03/2017

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