Now showing items 1-10 of 35
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 ...
Effect of HMW and LMW Glutenin subunits on processing quality in common wheat
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 ...
Solvent retention capacities as indirect selection criteria for sugar snap cookie quality in Chinese soft wheats
Development of soft wheat cultivars with high sugar snap cookie quality is one of the most important breeding objectives in south China. Lack of an efficient criterion for selection for soft wheat quality is the main reason ...
Analysis on quality stability of steamed bread and Noodle by wheat cultivar Zhongmai 175
A total of 14 samples of newly released wheat cultivar Zhongmai 175 collected from 2010-2011 cropping season at 14 locations were used to evaluate the milling quality,color of flour and noodle sheet,dough rheology,starch ...
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 ...