Now showing items 1-10 of 132
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 ...
Effects of flour extraction rate, added water, and salt on color and texture of Chinese white noodles
Both cultivar and noodle composition and preparation have important effects on noodle quality. In this study, the effects of flour extraction rate (50, 60, and 70%), added water (33, 35, and 37%), and salt concentration ...
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 ...
Contribution of CIMMYT wheat germplasm to genetic improvement of grain yield in spring wheat of Sichuan, Yunnan, Gansu, and Xinjiang provinces
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 ...
A history of wheat breeding in China
Proceedings of the Fourth Asian Regional Maize Workshop
(CIMMYT; PARC, 1990)
Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions
Improvement of food processing quality has become a major breeding objective in China. Nineteen Chinese leading winter wheat cultivars with improved quality and two Australian cultivars with high bread and noodle-making ...