A swelling power test for selecting potential noodle quality wheats
A swelling power test for selecting potential noodle quality wheats
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DOI：
10.1071/ar9910317
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发表时间：
1991-12
影响因子：
1.9
通讯作者：
K. Mccormick;J. Panozzo;Shao Hong
中科院分区：
文献类型：
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作者：
K. Mccormick;J. Panozzo;Shao Hong
为筛选适合日本白色面条生产的小麦品种，进行了膨胀力试验。该测试快速，使用不到0.4克的样品，适用于淀粉，面粉，全麦或Quadrumat Junior面粉样品。膨胀势值与快速粘度分析仪测得的最高粘度值及面条食用品质呈极显著正相关（P < 0.01）。面粉或淀粉的糊粘度被认为是控制面条品质的重要特性。膨胀力试验提供了一个合适的预测方法来鉴定面条品质小麦在育种计划的早期阶段。
A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality wheats in the early stages of a breeding programme.