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《SCIENTIA AGRICULTURA SINICA》 2000-03
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Establishment of Ideal Quality Indicator for Further Wheat Processing

Wang Jinshui,Zhang Changfu,Cui Lihong,Bian Ke,Zhao Youmei (Zhengzhou Grain College, Zhengzhou 450052)  
Baking experiments, rheological properties(farinograph and extensograph) of dough with 50 wheat cultivars from China were carried out in this paper. SDS sedimentation volume, falling number, contents of protein and gluten were also determined. Meanwhile, the composition of high molecular weight glutenin subunits in wheats were analysed. The results indicate that valorimeter value(VV) in farinogramme is the most ideal quality indicator for further wheat processing.
【Fund】: 河南省自然科学基金
【CateGory Index】: TS211
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