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Article
Effect of water addition on northern style Chinese steamed bread processing quality
(Institute of Crop Sciences, 2005)
The amount of water addition used in making Chinese steamed bread (CSB) plays an important role in determination of CSB quality. Six flours differing in gluten strength and five water addition (WA) levels ranging from 70 ...
Article
Effect of HMW and LMW glutenin subunits and presence of 1BL/1RS translocation on quality traits in spring wheat
(Institute of Crop Sciences, 2005)
The composition of high molecular weight glutenin subunits ( HMW2GS) and low molecular weight glutenin subunits (LMW2GS) , and the presence or absence of 1BLΠ1RS translocation play an important role in determination of ...
Article
Flour particle size distribution in Chinese winter wheat and measurement by near infrared spectroscopy
(Institute of Crop Sciences, 2005)
Flour particle size is an important quality parameter which has a significant effect on food processing. The objective of this study is to investigate the distribution of flour particle size in Chinese winter wheat cultivars ...
Article
Genetic variation of starch properties in Chinese winter wheats
(Institute of Crop Sciences, 2005)
Understanding the genetic variation of starch properties in Chinese winter wheat will benefit the genetic improvement of noodle quality. In total ,260 wheat cultivars and advanced lines from Chinese winter wheat regions ...
Article
Molecular marker-assisted selection of DH plants conferring genes resistant to powdery mildew in wheat (Triticum aestivum L.)
(Institute of Crop Sciences, 2005)
Powdery mildew , caused by Blumeria graminis f1 sp1 tritici , is one of the most destructive wheat diseases worldwide1 Using molecular markers to pyramid more effective resistance genes is one way to sustain the resistance ...
Article
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2005)
Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, ...
Article
Contribution of CIMMYT wheat germplasm to genetic improvement of grain yield in spring wheat of Sichuan, Yunnan, Gansu, and Xinjiang provinces
(Institute of Crop Sciences, 2011)
Information on advances in wheat (Triticum aestivum L.) productivity is essential for genetic improvement on yield potential. Four yield potential trials with totally 59 leading cultivars from Sichuan, Yunnan, Gansu, and ...
Article
Analysis of heat resistance for cultivars from North China winter wheat region by yield and quality traits
(Institute of Crop Sciences, 2010)
Selection of heat-resistance cultivars is an important approach for coping climate changes as well as ensuring stable production. Fifty-three wheat (Triticum aestivum L.) cultivars and advanced lines from the North China ...
Article
Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
(Institute of Crop Sciences, 2010)
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 ...
Article
Progress of wheat breeding in China and the future perspective
(Institute of Crop Sciences, 2011)
During the last ten years, Chinese wheat breeding has mainly made progresses in three aspects, i.e., (1) two sets of cultivars with high yielding potential, improved quality, and multi-resistance to various diseases were ...