000			03115nab a22004457a 4500
001			G94510
003			MX-TxCIM
005			20221108155934.0
008			220706s2010 cc |||p|op||| 00| 0 chi d
022	0		_a0496-3490
024	8		_ahttps://doi.org/10.3724/SP.J.1006.2010.01011
040			_aMX-TxCIM
041			_achi
090			_aCIS-6098
100	0		_aXiaoyong Shen _920832
245	0	0	_aRelationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
260			_aBeijing (China) : _bScience Press, _c2010.
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 Chinese and English.
520			_aPrediction of end-use quality using parameters from simple testing instruments as Mixograph is critical for efficient selectionin breeding programs for wheat (Triticum aestivum L.) quality improvement. In this study, 241 wheat cultivars and advanced lines were sown in Beijing, Jinan, Anyang, and Zhengzhou, China from 2002 to 2009 growing seasons. The Mixograph parameters of these cultivars were measured for determining their associations with Farinograph and Extensograph parameters, and bread-making quality traits. The multiple stepwise regression analysis revealed that Farinograph stability time, Extensograph maximum resistance and energy area, and bread score could be efficiently predicted by Mixograph midline peak value, peak width, peak integral, time x value, and tail value, which accounted for 61.0?68.0% of the phenotypic variation, with the fitting degrees of 0.83 and 0.95 for the model of Farinograph stability time and Extensograph energy area, respectively. Farinograph water absorption and development time, Extensograph extensibility, and loaf volume could be predicted by Mixograph midline peak value, peak width, peak integral, right value, right integral, and time x integral, accounting for 46.0 - 55.0% of the phenotypic variance. The Midline peak integral presented as the most important parameter for predicting Extensograph maximum resistance and energy area, and explained 58.7% and 59.7% of the variances, respectively. Midline peak integral and peak value were the two most important parameters when using Mixograph for quality testing.
536			_aGlobal Wheat Program
546			_aText in Chinese
594			_aINT2411
650		7	_aTriticum aestivum _2AGROVOC _91296
650		7	_aBreadmaking _2AGROVOC _91028
650		7	_aQuality _2AGROVOC _91231
650		7	_aDoughs _2AGROVOC _913857
700	1		_aYan Jun _9381
700	0		_aXinmin Chen _95907
700	1		_aZhang, Y. _9389
700	0		_920929 _aLi Hui-Ling
700	0		_aDesen Wang _95906
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	0		_aYong Zhang _91857
773	0		_tActa Agronomica Sinica _gv. 36, no. 6, p. 1037-1043 _dBeijing (China) : Science Press, 2010. _wG446116 _x0496-3490
856	8		_yOpen Access through DSpace _uhttp://hdl.handle.net/10883/2793
942			_cJA _2ddc _n0
999			_c28264 _d28264