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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
Characterization of Xinjiang local and intoduced wheat germplasm for high molecular weight glutenin subunits and quality-related genes with molecular markers
(Institute of Crop Sciences, 2009)
High molecular weight glutenin subunits (HMW-GS), 1B·1R translocation, polyphenol oxidase (PPO) activities, and yellow pigment content are mostly correlated with the processing quality of common wheat (Triticum aestivum ...
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 ...