Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China

dc.creatorDehui Zhao
dc.creatorYong Zhang
dc.creatorDesen Wang
dc.creatorHuang Ling
dc.creatorXinmin Chen
dc.creatorYonggui Xiao
dc.creatorYan Jun
dc.creatorZhang Yan
dc.creatorHe Zhonghu
dc.date2019-01-25T01:20:17Z
dc.date2019-01-25T01:20:17Z
dc.date2018
dc.date.accessioned2023-07-17T20:03:35Z
dc.date.available2023-07-17T20:03:35Z
dc.identifier0496-3490
dc.identifierhttps://hdl.handle.net/10883/19891
dc.identifier10.3724/SP.J.1006.2018.00697
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7511733
dc.descriptionThis study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic cultivars with high pan bread quality, were planted Gaoyi of Hebei province and Jining of Shandong province in the 2013–2014 and 2014–2015 cropping seasons to investigate Farinograph and Extensograph parameters, pan bread and steamed bread qualities, and their associations with the quantity of protein fractions. Most cultivars were characterized with strong gluten and Farinograph stability > 7 min. Large variations were observed in gluten strength and processing qualities of pan bread and steamed bread. Five cultivars, CA0493, Shiluan 02-1, 12-Pin-404, Xinmai 26, and Karl, had good pan bread quality. Shiluan 02-1 and Karl also had good steamed bread quality, suggesting that they can be used in quality breeding with dual purposes. Extensograph parameters, especially extensibility, play an important role in determining pan bread quality of strong-gluten wheat. SDS-unextractable polymeric protein content is an efficient parameter to screen pan bread quality because of its positive correlations with gluten and pan bread qualities (P < 0.05).
dc.description697-705
dc.formatPDF
dc.languageEnglish
dc.publisherInstitute of Crop Sciences
dc.rightsCIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
dc.rightsOpen Access
dc.source5
dc.source44
dc.sourceActa Agronomica Sinica
dc.subjectAGRICULTURAL SCIENCES AND BIOTECHNOLOGY
dc.subjectQuality Characteristics
dc.subjectPan Bread Quality
dc.subjectSteamed Bread Quality
dc.subjectBREAD
dc.subjectTRITICUM AESTIVUM
dc.titlePan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China
dc.typeArticle
dc.coverageChina


Este ítem pertenece a la siguiente institución