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Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b alleles

Autor: Ma, D.
Autor: Zhang, Y.
Autor: Xia, X.
Autor: Morris, C.F.
Autor: He Zhonghu
Año: 2009
Resumen: Understanding the effects of different alleles at the puroindoline b (Pinb) locus on processing quality will provide crucial information for quality improvement. Seven near-isogenic lines (NILs) planted at two locations in the 2008 cropping season were used to determine the effect of puroindoline b alleles on milling performance and Chinese raw white noodle (CRWN) quality. The Pina-D1b/Pinb-D1a genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, whereas the Pina-D1a/Pinb-D1d genotype had the lowest grain hardness and starch damage, with higher break flour yield, and less reduction flour yield, higher flour colour L*, and lower flour colour b*, than other genotypes. Farinograph parameters, except for water absorption, were not significantly affected by variation of puroindoline b alleles. Pina-D1a/Pinb-D1e had the highest peak viscosity, whereas the lowest value was observed in a Pina-D1b/Pinb-D1a genotype. For CRWN quality, higher noodle viscoelasticity was obtained in the genotype Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g, whereas Pina-D1a/Pinb-D1d had a lower smoothness score. Genotypes with Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g produced the best total noodle score. It was concluded that genotype Pina-D1a/Pinb-D1d had better milling qualities, whereas Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g had slightly superior CRWN qualities in comparison with other genotypes
Lenguaje: English
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Tipo: Article
Pais: China
Región: East Asia
Paginas: 126-130
No de Revista: 1
Revista: Journal of Cereal Science
Volumen de la Revista: 50
Palabras Claves: common wheat
Palabras Claves: Puroindoline alleles
Palabras Claves: Near-isogenic lines
Palabras Claves: Chinese raw white noodles

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    Wheat - breeding, phytopathology, physiology, quality, biotech

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