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Effects of different water addition levels on Chinese white noodle quality
(Objective) Water addition is an important factor influencing noodle preparation, therefore it is crucial to investigate the effects of water addition on noodle quality. (Method) Experiment I with 24 wheat cultivars from ...
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
The alleles at puroindoline b (Pinb) locus affect processing quality of wheat (Triticum aestivum L.) flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere ...
Correlation between mixolab parameter and mixograph and rva parameters and its effect on noodle quality
It is critical to clarify the associations between the newly available Mixolab parameters and flour protein characteristics and starch pasting properties determined by Mixograph, Rapid Visco-Analyzer (RVA), and noodle ...
Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
Prediction 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 ...