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Article
Utilization of Yecora F70 and its derivatives in Chinese wheat quality improvement
(2007)
An important objective in wheat breeding is to improve bot h processing quality and yield potential . Using high quality germplasm Yecora F70 int roduced f rom International Maize and Wheat Improvement Center (CIMMYT) , ...
Article
Correlation between mixolab parameter and mixograph and RVA parameters and its effect on noodle quality
(2011)
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 ...
Article
Mineral element distributions in milling fractions of Chinese wheats
(2008)
Malnutrition related to micronutrient deficiency can create immense economic and societal problems. The objective of this study was to quantify the mineral element concentration distribution in milled fractions, using 43 ...
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Article
Progress of wheat breeding in China and the future perspective
(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 ...
Article
Phenolic acid profiles of Chinese wheat cultivars
(2012)
Phenolic acid concentrations were determined in 37 Chinese commercial winter wheat cultivars grown at a single site over two seasons, and fractions comprising free and bound types were analyzed using HPLC with measurements ...
Article
Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
(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
Effects of different water addition levels on Chinese white noodle quality
(2010)
(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 ...
Article
Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles
(2010)
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 ...