期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

四个四川主推小麦品种的鲜白盐面条品质指标分析

Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties
在线阅读 下载PDF
导出
摘要 本试验选用4个四川主推小麦品种(川育12、绵阳26、川麦107、川麦36)作为研究对象,分别分析了它们的籽粒品质、面团特性和对白盐鲜面条进行感观评价,研究结果为川育12的面条颜色最佳,颜色稳定性也最好,川麦107面条光滑度最佳,川麦36硬度最大,绵阳26的硬度和弹性都优于其它3个,且面条结构评价总分最高。 Four Sichuan major varieties（i, e. CY12, MY26, CM107, CM36） were selected for the assesment of their raw white salted noodle quality with sensory evaluation and apparatus such as NIR and Minolta. The result showed that CY12 had best color with highest stability,CM107 had best smoothness,and CM36 was hardest. MY26 had better hardness and elasticity than the others , and its texture score was the highest.
作者 杨恩年 陈东升 Eric Storlie 邹裕春 杨武云
机构地区 四川省农科院作物研究所 中国农科院作物育种栽培研究所 University of Southern Queensl and Towooba
出处 《西南农业学报》 CSCD 2006年第2期297-300,共4页 Southwest China Journal of Agricultural Sciences
基金 中-澳四川优质小麦合作项目 中-澳合作特别基金项目
关键词 小麦 白盐鲜面条 感观评价 四川 wheat raw white salted noodle sensory evaluation
分类号 S512.1 [农业科学—作物学]
  • 相关文献

参考文献2

二级参考文献16

  • 1[1]Li X-L (李兴林), Wang G-R (王光瑞), Xu F (徐风). Study on the loaf texture I: Association between wheat quality traits and loaf texture. Journal of Chinese Cereals and Oils Association (中国粮油学报), 1999, (8): 4-6
  • 2[2]Campbell W P, Wrigley C W, Cressey P J. Statistical correlation bet-ween quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chem, 1987, 64 (4): 293-299
  • 3[3]Ng P K W, Bushuk W. Statistical relationship between high molecular subunit of glutenin and bread making quality of Canadian grown wheat. Cereal Chem, 1988, 65: 408-413
  • 4[4]Nikitas P M, Willian R M. Breadmaking quality of ten Greek bread wheats Ⅱ. Relationship of protein, lipid and starch component to baking quality. Sci Food Agric, 1992, 2: 87-101
  • 5[5]Shelke K, Dick J W, Holm Y F, Loo K S. Chinese wet noodle formulation: A response surface methodology study. Cereal Chem, 1990, 67 (4): 338-342
  • 6[6]Baik B K, Czuchajowska Z, Pomeranz Y. Role and contribution of starch and protein content and quality to texture profile analysis of oriental noodles. Cereal Chem, 1994, 71: 315-320
  • 7[7]Lang C E, Lanning S P, Carlson G R, Kushnak G D, Bruckner P L, Talbert L E. Relationship between baking and noodle quality in hard red spring wheat. Crop Science, 1998, 38: 823-827
  • 8[8]Habernicht D K, Berg J E, Carlson G R, Wichman D M, Kushnak G D, Kephart K D, Martin J M, Bruckner P L. Pan bread and raw Chinese noodle qualities in hard winter wheat genotypes grown in water-limited environments. Crop Science, 2002, 42: 1 396-1 403
  • 9[9]Liu J-J (刘建军), He Z-H (何中虎), Zhao Z-D (赵振东), Liu A-F (刘爱峰), Song J-M (宋建民), Pena R J. Investigation on relationship between wheat quality traits and quality parameters of dry white Chinese noodles. Acta Agronomica Sinica (作物学报), 2002, 28 (6): 738-742
  • 10[10]Liu J-J (刘建军), He Z-H (何中虎), Yang J (杨金), Xu Z-H (徐兆华), Liu A-F (刘爱峰), Zhao Z-D (赵振东). Variation of starch property and its relationship with dry white noodle quality in common wheat. Agricultural Science in China, 2003, 2 (1): 1-7

共引文献198

西南农业学报
2006年 第2期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部