000			03091nab a22004217a 4500
001			G93420
003			MX-TxCIM
005			20221108155934.0
008			220602s2009 cc |||p|op||| 00| 0 chi d
022			_a0496-3490
024	8		_ahttps://doi.org/10.3724/SP.J.1006.2009.01738
040			_aMX-TxCIM
041			_achi
090			_aCIS-5601
100	1		_aZhang, Y. _9389
245	1	0	_aRelationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality
260			_aBeijing (China) : _bScience Press, _c2009.
500			_aPeer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml
500			_aPeer review
500			_aOpen Access
500			_aAbstract in English and Chinese.
520			_aBread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters and dough characteristics determined by Farinograph, Extensograph, and bread-making quality, Forty-one breeding lines were used to measure parameters of Mixolab, Farinograph, Extensograph and bread-making quality,and to determine the associations between parameters of Mixolab and Farinograph and Extensograph and the reliability of predicting bread-making quality using these parameters. These results indicated that parameters of Farinograph and Extensograph could be predicted by Mixolab Cl(development time), stability, C2(protein weakening during heating) and time C4(time to come setback of starch pasting), accounting for 74-90% of the variation. Mixolab C2 could be used in prediction of loaf volume, bread appearance, structure, and total score, accounting for 52%, 73%, 70%, and 68% of variation, respectively. For bread texture and elasiticity, the Mixolab stability,C2, parameters of starch pasting properties, such as time C3, C4, C5, and ToC5, were more important parameters. The effects of protein property and starch quality on bread baking quality were explained weil with Mixolab parameters thus, Mixolab was particularly applicable to determine wheat quality property. Because of the different contributions to the evaluations of bread volume, texture, and structure, Mixolab, Farinograph, and Extensograph are suggested to be used according to experimental purposes.
536			_aGlobal Wheat Program
546			_aText in Chinese
594			_aINT2411
650		7	_aTriticum aestivum _2AGROVOC _91296
650		7	_aBreadmaking _2AGROVOC _91028
650		7	_aProcessing quality _2AGROVOC _99916
700	0		_aWang Yan-Fei _927671
700	0		_aXinmin Chen _95907
700	0		_aDesen Wang _95906
700	1		_aHumieres, G.D. _927672
700	0		_aFeng Jian-Jun _927673
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
773	0		_tActa Agronomica Sinica _gv. 35, no. 9, p. 1738-1743 _dBeijing (China) : Science Press, 2009. _wG446116 _x0496-3490
856	4		_uhttp://hdl.handle.net/10883/2719 _yOpen Access through DSpace
942			_cJA _2ddc _n0
999			_c27831 _d27831