TY  - JA
AU  - Feng Chen
AU  - He Zhonghu
AU  - Chen Dong-sheng
AU  - Chunli Zhang
AU  - Yan Zhang
AU  - Xianchun Xia
TI  - Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats
SN  - 0733-5210
PY  - 2007///
CY  - United Kingdom
PB  - Elsevier
KW  - Soft wheat
KW  - AGROVOC
KW  - Alleles
KW  - Milling quality
KW  - Noodles
N1  - Peer review; Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210
N2  - 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-D1b 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, viscoelasticity 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
UR  - https://hdl.handle.net/20.500.12665/1688
DO  - https://doi.org/10.1016/j.jcs.2006.06.006
T2  - Journal of Cereal Science
ER  -