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Characterization of Four Chinese Bread Wheat Varieties over Five Years
ACS Food Science & Technology Pub Date : 2021-04-29 , DOI: 10.1021/acsfoodscitech.1c00020
Jikai Zhao 1 , Shiqiang Jin 2 , Qiangtao Zhang 3 , Fengcheng Wang 4 , Juhee Lee 5 , Donghai Wang 1
Affiliation  

Chinese bread wheat has fluctuating baking-functional attributes, causing flour producers to depend on imports. To identify high-quality domestic bread wheat, many varieties of high-gluten wheat have been bred and cultivated in recent years. In this work, four wheat genotypes (XN979, XM26, SL02-1, and JN17) were characterized in terms of the proximate composition of wheat grain, rheological properties of flour and dough, and bread loaf volume from 2015 to 2019. The relationships among parameters from wheat grain, flour, dough, and bread were elucidated. The results showed that the variations in wheat properties were associated with wheat genotype and harvesting year. Gluten strength indicators of wheat flour, including extensograph work area and resistance, showed a positive correlation with farinograph dough development time and stability, the gluten index of wheat flour and dough, and the bread loaf volume. Of the four wheat varieties, SL02-1 showed relatively higher stability in wheat quality over time, which was evidenced by the higher 5 year crude protein content, extensograph resistance and extensibility values, and the highest 5 year bread loaf volume. These results indicate that SL02-1 might be a desirable Chinese wheat variety for bread production.
更新日期:2021-06-18
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