Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardn...

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Veröffentlicht in:	Breeding science. - 1998. - 62(2012), 4 vom: 22. Dez., Seite 340-7
1. Verfasser:	Ito, Miwako (VerfasserIn)
Weitere Verfasser:	Maruyama-Funatsuki, Wakako, Ikeda, Tatsuya M, Nishio, Zenta, Nagasawa, Koichi, Tabiki, Tadashi, Yamauchi, Hiroaki
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2012
Zugriff auf das übergeordnete Werk:	Breeding science
Schlagworte:	Journal Article Triticum aestivum dough property extra-strong wheat fresh pasta-making quality glutenin composition high-molecular-weight glutenin subunit (HMW-GS) low-molecular-weight glutenin subunit (LMW-GS)