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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
You can always find the topics here!Topics: Wheat, Grains, Winter, Wheat flour, Breeding, Cereal grains, Genetic improvement
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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.
Cereal Research Communications © 1997 Akadémiai Kiadó