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A Comparative Study of Bread-making Quality among Chinese Wheat Cultivars and Those from Some Other Countries

Ma Chuan-xi and Xu Feng
Cereal Research Communications
Vol. 25, No. 2 (1997), pp. 149-153
Published by: Akadémiai Kiadó
Stable URL: http://www.jstor.org/stable/23786773
Page Count: 5
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
A Comparative Study of Bread-making Quality among Chinese Wheat Cultivars and Those from Some Other Countries
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Abstract

In recent years, some wheat cultivars suited for bread making had been developed to satisfy the demand of bread flour industry in China. In this study, these cultivars were compared with Chinese popular high-yielding cultivars and foreign high quality wheat to determine their difference in protein content and SDS sedimentation volume which was evaluated as an indicator of loaf volume potential of the flour samples. The results showed that the Chinese good quality cultivars were simmilar to the foreigh quality cultivars and significantly better than the high-yielding cultivars in these quality traits. These indicated that the breeding for high bread-making quality in China had advanced rapidly.

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