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《Acta Tritical Crops》 2003-04
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Quality Characters of New Bred Dry-Land Wheat Variety Xiaobingmai 143

ZHANG Zheng-mao, HU Xin-zhong, LI Guo-long, ZHANG Guo-quan, LI Zhi-xi (College of Food Science & Engineering, Northwest Sci-Tech University of Agriculture and Forestry, Yangling, Shaanxi 712100, China)  
In order to study the quality characters of new bred dry-land wheat variety Xiaobingmai 143, the quality characters (protein quality, dough rheology, starch viscosity and protein electrophoresis) and food processing and utilization quality (bread, noodle, steamed bread) of the new bred wheat variety were investigated with the international and Chinese national standard, comparing with the varieties of Jinmai 47 and Changwu 134. The results showed that Xiaobingmai 143 was better in the kernel quality than Jinmai 47 and Changwu 134; It was similar in the protein quality and dough rheology to Jinmai 47 and Changwu 134, and was better in the steamed bread making quality, but poorer in noodle strength and noodle making quality than the two varieties of Jinmai 47 and Changwu 134. Its dry matter cooking loss was higher than Jinmai 47 and Changwu 134. In terms of bread making quality, three varieties have no significant difference. In conclusion, new bred wheat variety Xiaobingmai 143 was suitable for making bread and steamed bread.
【Fund】: 国家重点攻关计划项目(2001BA511B03)
【CateGory Index】: S512.1
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