000			03387nab a22003377a 4500
001			G94541
003			MX-TxCIM
005			20230728235507.0
008			211014s2010 cc |||p|op||| 00| 0 chi d
022	0		_a1009-1041
040			_aMX-TxCIM
041			_achi
090			_aCIS-6116
100	0		_aYe Yi-li _923922
245	1	0	_aRelationship between wheat flour traits and dumpling sheet quality
260			_aChina : _bCNKI, _c2010.
500			_aPeer review
500			_aPeer-review: No - Open Access: No
520			_aUnderstanding the relationship between wheat flour quality traits and dumpling quality parameters is crucial for genetic improvement of wheat dumpling quality. Twenty-four leading wheat cultivars and lines from Yellow and Huai River Valleys Facultative Wheat Region were used to investigate the effects of wheat flour protein content, ash content, farinograph and rapid viscosity analyzer (RVA) parameters on color and dumpling sheet quality. The results showed that flour quality traits had more important effect on the color of raw dumpling sheets than the cooked ones, and there was a highly negative correlation between ash content and brightness (L* value) for 24h raw dumpling sheets (r=-0.53), and a negative correlation was observed between protein content and brightness (L* value) for 0h raw dumpling sheets (r=-0.46). Development time and breakdown were significantly and positively associated with redness (a* value) for 0h raw dumpling sheets (r=0.49 and 0.47), and final viscosity was significantly and negatively associated with redness (a* value) for 0h raw dumpling sheets (r=-0.43). Water absorption was significantly and positively associated with yellowness (b* value) for 24h raw dumpling sheets (r=0.49), and a highly negative correlation was observed between mixing tolerance and yellowness (b* value) for 24h raw dumpling sheets (r=-0.75). Farinograph adn RVA parameters showed significant effects on dumpling sheet sensory performance, and there were highly negative correlations between mixing tolerance and dumpling sheet appearance and flavor (r=-0.64 adn -0.61), and negative correlations between mixing tolerance with dumpling sheet springness and total score (r=-0.42 and -0.49). A negative correlation was observed between development time and dumpling sheet hardness (r=-0.41). There was a highly negative correlation between RVA setback and dumpling sheet springness (r=-0.57), and positive correlations between peka viscosity and dumpling sheet springness and smoothness (r=0.42 and 0.41). Breakdown was significantly and positively associated with dumpling sheet smoothenss (r=0.43). It was sugested that wheat flour with relatively low protein content, ash content, mixing tolerance, development time, and setback, and relatively high final viscosity and breakdown will be suitable for making excellent dumplings.
536			_aGlobal Wheat Program
546			_aText in Chinese
594			_aINT2411
650		7	_aWheat _2AGROVOC _91310
650		7	_aFlours _2AGROVOC _91113
650		7	_aQuality _2AGROVOC _91231
700	1		_aZhang, Y. _9389
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
773	0		_tJournal of Triticeae Crops _gv. 30, no. 2, p. 280-285 _dChina : CNKI, 2010. _x1009-1041
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1648
942			_cJA _2ddc _n0
999			_c28283 _d28283