期刊文献+

Improvement on Mixograph test through water addition and parameter conversions 被引量:6

Improvement on Mixograph test through water addition and parameter conversions
下载PDF
导出
摘要 To improve Mixograph testing effect, Farinograph measurements were adopted as a quality standard and changes in water absorption and parameter conversion in Mixograph test were explored. Comparative study showed that increasing water absorption to about 73% and converting original parameters to compound parameters in Mixograph tests signiifcantly increased their predictive power for lfour quality. These efforts also enabled the adoption of ifxed water addition level in Mixograph test and simpliifed the test procedure signiifcantly. With the success in parameter conversions, Mixograph test results were successful y described by Farinograph parameters, which al ow breeders to compare and exchange test results easily. Al these changes optimized the ofifcial method of Mixograph test with simpliifed procedure and enhanced reliability and made the Mixograph being the superior tool for quality assessment in wheat-breeding programs. To improve Mixograph testing effect, Farinograph measurements were adopted as a quality standard and changes in water absorption and parameter conversion in Mixograph test were explored. Comparative study showed that increasing water absorption to about 73% and converting original parameters to compound parameters in Mixograph tests signiifcantly increased their predictive power for lfour quality. These efforts also enabled the adoption of ifxed water addition level in Mixograph test and simpliifed the test procedure signiifcantly. With the success in parameter conversions, Mixograph test results were successful y described by Farinograph parameters, which al ow breeders to compare and exchange test results easily. Al these changes optimized the ofifcial method of Mixograph test with simpliifed procedure and enhanced reliability and made the Mixograph being the superior tool for quality assessment in wheat-breeding programs.
出处 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2015年第9期1715-1722,共8页 农业科学学报(英文版)
基金 financially supported by the Knowledge Innovation Program from the Chinese Academy of Sciences (KSCX2-EW-N-02) the State Key Laboratory of Plant Cell and Chromosome Engineering,Ministry of Science and Technology of China
关键词 MIXOGRAPH water absorption compound parameter constant water addition parameter conversion Mixograph,water absorption,compound parameter,constant water addition,parameter conversion
  • 相关文献

参考文献2

二级参考文献28

  • 1张勇,吴振录,张爱民,Maarten van Ginkel,何中虎.CIMMYT小麦在中国春麦区的适应性分析[J].中国农业科学,2006,39(4):655-663. 被引量:19
  • 2张艳,阎俊,H.Yoshida,王德森,陈东升,T.Nagamine,刘建军,何中虎.中国面条的标准化实验室制作与评价方法研究[J].麦类作物学报,2007,27(1):158-165. 被引量:69
  • 3Yelun Zhang,Yunpeng Wu,Yonggui Xiao,Zhonghu He,Yong Zhang,Jun Yan,Yan Zhang,Xianchun Xia,Chuanxi Ma.QTL mapping for flour and noodle colour components and yellow pigment content in common wheat[J]. Euphytica . 2009 (3) 被引量:1
  • 4Serpil Ozturk,Kevser Kahraman,Bengihan Tiftik,Hamit Koksel.Predicting the cookie quality of flours by using Mixolab?[J]. European Food Research and Technology . 2008 (5) 被引量:1
  • 5Y. Zhang,T. Nagamine,Z. H. He,X. X. Ge,H. Yoshida,R. J. Pe?a.Variation in quality traits in common wheat as related to Chinese fresh white noodle quality[J]. Euphytica . 2005 (1-2) 被引量:1
  • 6Z.H. He,J. Yang,Y. Zhang,K.J. Quail,R.J. Pe?a.Pan bread and dry white Chinese noodle quality in Chinese winter wheats[J]. Euphytica . 2004 (3) 被引量:1
  • 7J.J. Liu,Z.H. He,Z.D. Zhao,R.J. Pe?a,S. Rajaram.Wheat quality traits and quality parameters of cooked dry white Chinese noodles[J]. Euphytica . 2003 (2) 被引量:1
  • 8Bonet A,Blaszczak W,Rosell C M.Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking. Cereal Chemistry . 2006 被引量:1
  • 9Rath C R,Gras P W,Wrigly C W,Waker C E.Evaluation of dough properties from2grams of flour using the Mixograph principle. Cereal Foods World . 1990 被引量:1
  • 10Kahraman K,Sakiyan O,Ozturk S,Koksel H,Sumnu G,Dubat A.Utilization of Mixolab to predict the suitability of flours in terms of cake quality. European Food Research and Technology . 2008 被引量:1

共引文献27

同被引文献74

引证文献6

二级引证文献80

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