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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
Effect of HMW and LMW Glutenin subunits on processing quality in common wheat
(Institute of Crop Sciences, 2009)
Chinese wheat is generally considered to have acceptable protein content, but weak gluten properties, and is thus of inferior quality for mechanized production of pan bread and noodles in China. Therefore, improvement of ...
Article
Marker-assisted selection of HMW-Glutenin 1Dx5+1Dy10 gene and 1B/1R translocation for improving industry quality in common wheat
(Institute of Crop Sciences, 2012)
Glutenin subunits play an important role in determining processing quality in common wheat. In this study, a total of 125 BC2F4 lines derived from four populations by marker-assisted backcrossing, with Yumai 34, Gaocheng ...
Article
China-CIMMYT collaboration enhances wheat improvement in China
(Higher Education Press, 2019)
China and CIMMYT have collaborated on wheat improvement for over 40 years and significant progress has been achieved in five aspects in China. A standardized protocol for testing Chinese noodle quality has been established ...