期刊文献+

小麦品种面粉粘度性状及其在面条品质评价中的作用 被引量:65

Effects of Flour Viscosity Traits in Evaluating Wheat Varieties for Their Noodle Quality
下载PDF
导出
摘要 研究了 4 1个小麦品种面粉的快速粘度仪参数及其与面条品质的关系。结果表明 ,几项面粉粘度性状如高峰粘度、低谷粘度和最后粘度等分别与面条评分间呈 0 .0 0 1水平显著正相关 ;建立了面条评分依高峰粘度的回归方程 ;讨论了小麦品种面条品质的预测指标等问题。 The parameters of RVA from wheat ( Triticum aestivum ) flour and their relation to noodle quality of 41 varieties were studied. The results showed that the correlation coefficients among peak viscosity (PV), hold through (Hold), final viscosity (FV) with noodle quality score(NS) were highly significant ( P <0.001). The linear regression equation for noodle score based on peak viscosity were established. The issues such as predicting indexes for noodle quality in wheat varieties were discussed. The results offered the theoretical basis for the noodle quality selection according to peak viscosity in the early generations of wheat breeding.
出处 《中国农业大学学报》 CAS CSCD 北大核心 2000年第3期25-29,共5页 Journal of China Agricultural University
基金 国家自然科学基金 !(39770 4 6 0 ) 安徽省自然科学基金! (974 110 0 2 )资助项目
关键词 小麦 面粉粘度性状 面条品质评价 wheat flour viscosity noodle
  • 相关文献

参考文献2

二级参考文献1

  • 1马长德,G.T.Liu,G.L.Rubenthaler.中国北部冬麦区与美国太平洋西北部冬麦区小麦品种加工品质的分析比较[J]作物学报,1987(02).

共引文献136

同被引文献759

引证文献65

二级引证文献841

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