Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time (DT), stability time (ST), and farinograph quality number (FQN) were evaluated, as well as...

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Autors principals:	Xiushi Yang, Li Wu, Zhihua Zhu, Guixing Ren, Sancai Liu
Format:	Artigo
Idioma:	Inglês
Publicat:	KeAi Communications Co., Ltd. 2014-08-01
Col·lecció:	Crop Journal
Matèries:	Rheological property Flour quality Dough Genetic improvement Wheat
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2214514114000300
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