Pan Bread and Chinese White Salted Noodle Qualities of Chinese Winter Wheat Cultivars and Their Relationship with Gluten Protein Fractions-Reference-Cited by-同舟云学术

Pan Bread and Chinese White Salted Noodle Qualities of Chinese Winter Wheat Cultivars and Their Relationship with Gluten Protein Fractions

Published:2007-07 Issue:4 Volume:84 Page:370-378
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Zhang Pingping¹²,He Zhonghu¹³⁴,Zhang Yan¹,Xia Xianchun¹,Liu Jianjun⁵,Yan Jun¹,Zhang Yong¹⁴

Affiliation:

1. Institute of Crop Science, National Wheat Improvement Centre/The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences (CAAS), No. 12 Zhongguancun South Street, Beijing 100081, China.

2. College of Plant Science and Technology, Huazhong Agricultural University, No.1, Shizishan, Wuhan 430070, Hubei Province, China.

3. CIMMYT China Beijing Office, C/O CAAS, Beijing 100081, China.

4. Corresponding author. Phone: +86-10-62170333. Fax: +86-10-68918547. E-mail: zhhe@public3.bta.net.cn or zhangy@caas.net.cn

5. Crop Research Institute, Shandong Academy of Agricultural Science, Jinan 250100, Shandong Province, China.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. Wheat-flour dough extensibility as a discriminator for wheat varieties

2. Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

3. Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

4. Genotypic and Environmental Modification of Wheat Flour Protein Composition in Relation to End‐Use Quality

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