000			04129nab a22004817a 4500
001			G76386
003			MX-TxCIM
005			20230929214855.0
008			210903s2003 ne |||p|op||| 00| 0 eng d
022			_a1573-5060 (Online)
022			_a0014-2336
024	8		_ahttps://doi.org/10.1023/A:1023972032592
040			_aMX-TxCIM
041			_aeng
072		0	_aE16
072		0	_aF01
090			_aCIS-3681
100	1		_aLiu, J.J. _922778
245	1	0	_aWheat quality traits and quality parameters of cooked dry white chinese noodles
260			_aDordrecht (Netherlands) : _bSpringer, _c2003.
340			_aComputer File
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0014-2336
520			_aDry white Chinese noodle (DWCN) is widely consumed in China, and genetic improvement of DWCN quality has become a major objective for Chinese wheat breeding programs. One hundred and four bread wheat cultivars and advanced lines, including 88from major Chinese wheat-producing areas, were sown in two locations for two years. Their DWCN quality, as evaluated by trained panelists, was studied to determine the relationship between wheat quality parameters and DWCN quality attributes. In general, the cultivars and advanced lines used in this study are characterized with acceptable protein content, but accompanied with weak-medium gluten strength and poor extensibility, and substantial variation is observed for all grain and DWCN quality characters. On average, Australia and USA wheat performed better DWCN quality than Chinese wheats. Simple correlation analysis indicated that both grain hardness and Farinograph water absorption were negatively associated with cooked DWCN color, appearance, smoothness, and taste. Flour whiteness and RVA peak viscosity was positively associated with all DWCN parameters, and their correlation coefficients (r) with DWCN score are 0.34 and 0.41, respectively. Their positive contributions to DWCN quality were mostly through improved color, appearance, smoothness, and taste. Farinograph mixing tolerance index (MTI) and softening were negatively associated with all DWCN quality parameters, and their correlation coefficients with DWCN score are –0.50 and–0.54, respectively. Further analysis indicated that association between protein content, Zeleny sedimentation value, Farinograph stability, and Extensograph extensibility, and DWCN score fit quadratic regression model significantly, with R2 0.12, 0.32, 0.22, and 0.20, respectively. The associations between Zeleny sedimentation value and DWCN's appearance and taste also fit quadratic regression model significantly. This suggests that to certain extent, increased protein content and gluten quality contribute positively to DWCN quality, mostly by improving palatability, elasticity, and stickiness. High flour whiteness, medium protein content, medium to strong gluten strength and good extensibility, and high starch peak viscosity are desirable for DWCN quality. Genetic improvement for flour whiteness, protein quality and starch paste viscosity would increase the DWCN quality of Chinese bread wheat cultivars.
536			_aGlobal Wheat Program
546			_aText in English
591			_a0306|Springer|Al-Wheat Program
592			_aCN-CAAS 2000 LIU M r
594			_aINT2411|INT0368
650		7	_91296 _aTriticum aestivum _2AGROVOC
650		7	_91265 _aSoft wheat _2AGROVOC
650		7	_99924 _aNoodles _2AGROVOC
650		7	_91974 _aGluten _2AGROVOC
650		7	_914310 _aChemicophysical properties _2AGROVOC
650		7	_924583 _aViscoelasticity _2AGROVOC
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	1		_922779 _aZhao, Z.D.
700	1		_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645
700	1		_9661 _aRajaram, S.
773	0		_tEuphytica _n632200 _gv. 131, no. 2, p. 147-154 _dDordrecht (Netherlands) : Springer, 2003. _wG444298 _x0014-2336
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1380
942			_cJA _2ddc _n0
999			_c22781 _d22781