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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
Effects of genotype, location, and genotype by location interaction on main wheat quality traits in Inner Mongolia
(Institute of Crop Sciences, 2008)
In our previous investigation on grain quality of Chinese spring sown wheat (Triticum aestivum L.), we sampled two sites from Inner Mongolia and got primary result of location effect on grain quality. To map out the regional ...
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
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
(Institute of Crop Sciences, 2007)
A total of 24 samples of newly released high quality cultivar Jimai 20 collected from 2005–2006 cropping season at 24 locations were used to evaluate quality traits, and quantify the protein fractions by reversed-phase ...
Article
Relationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality
(Institute of Crop Sciences, 2009)
Bread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters ...
Article
Genome-wide association mapping of vitamins B1 and B2 in common wheat
(Elsevier, 2018)
Vitamin B is essential for maintaining normal life activities in humans and animals who have to intake the microelement from the outside, especially from cereal products. In the present study 166 Chinese and foreign wheat ...