Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varietie

来源 :作物学报：英文版 | 被引量 : 0次 | 上传用户：cjjelly

【摘要】

：

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The

【作者】

：

Xiushi Yang Li Wu Zhihua Zhu G

【机构】

：

InstituteofCropScience,FacultyofBiotechnologyIndustry

【出处】

：

作物学报：英文版

【发表日期】

：

2014年4期

【关键词】

：

RHEOLOGICAL property FLOUR quality DOUGH GENETIC improvement WHEAT Rheological p

【基金项目】

：

supported by the Science and Technology Innovation Project of CAAS for Wang Tianyu (Crop Germplasm Resources Identification and Discovery)

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The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time(DT), stability time(ST), and farinograph qual

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Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varietie

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