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 |