000			03048nab a22004097a 4500
001			G82831
003			MX-TxCIM
005			20220701155021.0
008			210908s2005 xxu|||p|op||| 00| 0 eng d
022			_a0009-0352
022			_a1943-3638 (Online)
024	8		_ahttps://doi.org/10.1094/CC-82-0633
040			_aMX-TxCIM
041			_aeng
090			_aCIS-4596
100	0		_aYan Zhang _916460
245	1	0	_aMilling quality and white salt noodle color of Chinese winter wheat cultivars
260			_aUSA : _bWiley, _c2005.
340			_aPrinted|Computer File
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352
520			_aImprovement of milling quality is an important aspect in wheat breeding programs. However, the milling quality of Chinese wheats remains largely unexplored. Fifty-seven Chinese winter wheat cultivars from four regions were used to investigate the variation of milling quality parameters and to determine the associations between milling quality traits and color of noodle sheet. Substantial variation was presented for all measured parameters in this germplasm pool. Complete soft, hard, and medium-hard types were observed. Soft wheat and hard wheat show significant differences in flour ash content, flour bran area, and flour color grade. No simple trait can be used to select for flour milling quality. High flour ash content and bran speck area contributed negatively to brightness of dry flour. Correlation coefficients (r) between L* value of dry flour and flour ash content and bran speck area were -0.47 and -0.65 for hard cultivars, and -0.51 and -0.72 for soft cultivars, respectively. Flour color grade (FCG) was significantly and positively associated with bran speck area; r = 0.56 and 0.73 for hard and soft wheats, respectively. There was a high correlation between FCG and L* value of flour water slurry (r = -0.95). Strong associations were also established between milling quality index (MQI) and FCG, L* value of dry flour, flour-water slurry, and white salted noodle sheet for both hard and soft wheats. In conclusion, substantial progress could be achieved in improvement of milling quality in Chinese winter wheats through genetic selection, and FCG and MQI could be two important parameters for evaluation of milling quality in breeding programs.
536			_aGlobal Wheat Program
546			_aText in English
591			_a0601
594			_aINT2411
650		7	_2AGROVOC _916070 _aMilling quality
650		7	_2AGROVOC _92104 _aWinter wheat
650		7	_2AGROVOC _99924 _aNoodles
651		7	_2AGROVOC _93990 _aChina
700	1		_aQuail, K. _9264
700	1		_aMugford, D. _9220
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
773	0		_tCereal Chemistry _n633730 _gv. 82, no. 6, p. 633-638 _dUSA : Wiley, 2005. _wG444220 _x1943-3638
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1535
942			_cJA _2ddc _n0
999			_c26037 _d26037