000			01825nab a22003017a 4500
001			G96541
003			MX-TxCIM
005			20171220113546.0
008			121211b |||p||p||||||| |z||| |
024	8		_ahttps://doi.org/10.1016/j.lwt.2008.03.005
040			_aMX-TxCIM
041	0		_aEn
100	1		_aPasha, I.
245	0	0	_aGenotypic variation of spring wheats for solvent retention capacities in relation to end-use quality
260			_c2009
520			_aThe solventretentioncapacity (SRC) test is useful to measure flour components contributing to end-use functionality especially where the sample number is large and grain quantities are limited. The water, sodium carbonate, lactic acid, and sucrose SRC values ranged 78.0?98.0, 95.0?127.5, 101.5?139.0, and 125.0?163.0 g/100 g, respectively in 50 springwheat varieties. Water SRC positively correlated with cookie spread ratio (r = 0.29) while Lactic acid SRC and Sucrose SRC positively correlated with cookie thickness (r = 0.31) and (r = 0.23). Negative correlation coefficients were observed in water SRC and cookie thickness (r = −0.27). Lactic acid SRC also negatively correlated with cookie spread ratio (r = −0.34). Sodium carbonate SRC was found to be negatively correlated with cookie diameter (r = −0.19) and cookie spread ratio (r = −0.16). The SRC test is a promising method for the evaluation of soft wheat varieties on the basis of their biochemical characteristics.
546			_aEnglish
593			_aCarelia Juarez
595			_aRPC
650	1	0	_aCluster analysis
650	1	0	_aCookie quality
650	1	0	_asolvent retention capacity
650	1	0	_aWheat
700	1		_aAnjum, F.M., _ecoaut.
700	1		_aButt, M.S., _ecoaut.
773	0		_tLWT-Food Science and Technology _gv. 42, no. 1, p. 418-423
942			_cJA
999			_c29137 _d29137