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《Journal of Northwest Sci-Tech University of Agriculture and Forestry》 2001-05
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Study on the relationship between wheat quality and their food quality

GUO Bo li,WEI Yi min,ZHANG Guo quan,OUYANG Shao hui (College of Food Science and Engineering,Northwest Sci Tech University of Agricluture and Forestry,Yangling,Shaanxi 712100,China)  
The relationship between wheat grain quality and their food quality had been analyzed systematically,based on sixteen wheat cultivars from Guanzhong,Shaanxi province.The results showed that protein quality,farinograms and extensograms of wheat varieties had more significant relationships with food quality than their kernel quality.Protein quality had obvious positive effect on bread quality and noodle quality,but little on steam bread quality.Farinograms and extensograms which were positively related to bread quality had negative effect on exterior quality of cooking noodle and steam bread,but positive influence on their elasticity.
【Fund】: 国家“九五”攻关项目 ( 96 -0 0 2 -0 2 -0 3-0 6 ) ;; 陕西省科技攻关项目 ( 1996 K0 1-G1-0 1)
【CateGory Index】: TS211.43
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