000			03833nab a22004937a 4500
001			G81273
003			MX-TxCIM
005			20220530211850.0
008			210908s2004 ne |||p|op||| 00| 0 eng d
022			_a1573-5060 (Online)
022			_a0014-2336
024	8		_ahttps://doi.org/10.1007/s10681-004-3283-z
040			_aMX-TxCIM
041			_aeng
072		0	_aE16
072		0	_aF01
090			_aCIS-4312
100	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
245	1	0	_aPan bread and dry white chinese noodle quality in chinese winter wheats
260			_aDordrecht (Netherlands) : _bSpringer, _c2004.
340			_aComputer File|Printed
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			_aImprovements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program.
536			_aGlobal Wheat Program
546			_aText in English
591			_a0502|Springer|AL-Wheat Program
594			_aINT2411|INT0368
650		7	_aTriticum aestivum _2AGROVOC _91296
650		7	_aSoft wheat _2AGROVOC _91265
650		7	_aBread _2AGROVOC _91027
650		7	_aNoodles _2AGROVOC _99924
650		7	_aGluten _2AGROVOC _91974
650		7	_aProtein content _2AGROVOC _91222
650		7	_aStarch _2AGROVOC _95810
650		7	_aQuality _2AGROVOC _91231
700	1		_aYang, J. _922870
700	1		_aZhang, Y. _93996
700	1		_aQuail, K. _9264
700	1		_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645
773	0		_tEuphytica _n630658 _gv. 139, no. 3, p. 257-267 _dDordrecht (Netherlands) : Springer, 2004. _wG444298 _x0014-2336
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1371
942			_cJA _2ddc _n0
999			_c25278 _d25278