In order to fully understand the utilization value of the newly bred varieties (lines) in the application of food processing, which bred by the wheat breeding team of Shandong Academy of Agricultural Sciences in the past three years, the physical and chemical quality and food processing characteristics were measured and analyzed. And some new wheat varieties (strains) were selected out with combined or special use of steamed-bread, noodles or bread. Among them, variety Jimai 106 had excellent quality of bread, steamed-bread and noodles, LHSJ 156, Jimai 0435, Jimai 8365 had excellent quality of bread and noodles, and LHSJ 157 and Jimai 55 had excellent quality of bread and steamed-bread. And these varieties (lines) could be used as dual-purpose wheat. While varieties including Jimai 5022, Jimai 40, Jimai 5172, Jimai 108, Jimai 117 and Jimai 379 had excellent bread quality, Jimai 6174 had excellent steamed-bread quality, Jimai 6001, Jimai 899 and Jimai 4277 had excellent noodle quality, and all these varieties (lines) could be used as special wheat. All these provided theoretical support for the development and application of these new high-quality varieties. At the same time, the correlation between the bread neck length and the physical and chemical properties was discussed, as well as its effect on evaluating bread quality. It was believed that the increased neck length could be used as a quantitative index to evaluate bread quality, and could judge the bread quality preliminarily.
| Published in | International Journal of Applied Agricultural Sciences (Volume 8, Issue 6) |
| DOI | 10.11648/j.ijaas.20220806.17 |
| Page(s) | 244-250 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Wheat (Triticum aestivum), Variety, Quality, End Use
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APA Style
Aifeng Liu, Canguo Wang, Donggong Cheng, Jianjun Liu, Jianmin Song, et al. (2022). Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing. International Journal of Applied Agricultural Sciences, 8(6), 244-250. https://doi.org/10.11648/j.ijaas.20220806.17
ACS Style
Aifeng Liu; Canguo Wang; Donggong Cheng; Jianjun Liu; Jianmin Song, et al. Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing. Int. J. Appl. Agric. Sci. 2022, 8(6), 244-250. doi: 10.11648/j.ijaas.20220806.17
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Download@article{10.11648/j.ijaas.20220806.17,
author = {Aifeng Liu and Canguo Wang and Donggong Cheng and Jianjun Liu and Jianmin Song and Xinyou Cao and Cheng Liu and Jun Guo and Ran Han and Yan Zi and Faji Li and Shennan Zhai and Xiaolu Wang and Wenjing Xu and Kai Wang and Guang Qi and Wenwen Zhuang and Xin Sun and Guiling Chen and Zexin Xu and Zaidong Yang and Haosheng Li},
title = {Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing},
journal = {International Journal of Applied Agricultural Sciences},
volume = {8},
number = {6},
pages = {244-250},
doi = {10.11648/j.ijaas.20220806.17},
url = {https://doi.org/10.11648/j.ijaas.20220806.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20220806.17},
abstract = {In order to fully understand the utilization value of the newly bred varieties (lines) in the application of food processing, which bred by the wheat breeding team of Shandong Academy of Agricultural Sciences in the past three years, the physical and chemical quality and food processing characteristics were measured and analyzed. And some new wheat varieties (strains) were selected out with combined or special use of steamed-bread, noodles or bread. Among them, variety Jimai 106 had excellent quality of bread, steamed-bread and noodles, LHSJ 156, Jimai 0435, Jimai 8365 had excellent quality of bread and noodles, and LHSJ 157 and Jimai 55 had excellent quality of bread and steamed-bread. And these varieties (lines) could be used as dual-purpose wheat. While varieties including Jimai 5022, Jimai 40, Jimai 5172, Jimai 108, Jimai 117 and Jimai 379 had excellent bread quality, Jimai 6174 had excellent steamed-bread quality, Jimai 6001, Jimai 899 and Jimai 4277 had excellent noodle quality, and all these varieties (lines) could be used as special wheat. All these provided theoretical support for the development and application of these new high-quality varieties. At the same time, the correlation between the bread neck length and the physical and chemical properties was discussed, as well as its effect on evaluating bread quality. It was believed that the increased neck length could be used as a quantitative index to evaluate bread quality, and could judge the bread quality preliminarily.},
year = {2022}
}
TY - JOUR T1 - Screening of New Wheat Varieties with Excellent Physical and Chemical Quality and Their Application in Food Processing AU - Aifeng Liu AU - Canguo Wang AU - Donggong Cheng AU - Jianjun Liu AU - Jianmin Song AU - Xinyou Cao AU - Cheng Liu AU - Jun Guo AU - Ran Han AU - Yan Zi AU - Faji Li AU - Shennan Zhai AU - Xiaolu Wang AU - Wenjing Xu AU - Kai Wang AU - Guang Qi AU - Wenwen Zhuang AU - Xin Sun AU - Guiling Chen AU - Zexin Xu AU - Zaidong Yang AU - Haosheng Li Y1 - 2022/11/29 PY - 2022 N1 - https://doi.org/10.11648/j.ijaas.20220806.17 DO - 10.11648/j.ijaas.20220806.17 T2 - International Journal of Applied Agricultural Sciences JF - International Journal of Applied Agricultural Sciences JO - International Journal of Applied Agricultural Sciences SP - 244 EP - 250 PB - Science Publishing Group SN - 2469-7885 UR - https://doi.org/10.11648/j.ijaas.20220806.17 AB - In order to fully understand the utilization value of the newly bred varieties (lines) in the application of food processing, which bred by the wheat breeding team of Shandong Academy of Agricultural Sciences in the past three years, the physical and chemical quality and food processing characteristics were measured and analyzed. And some new wheat varieties (strains) were selected out with combined or special use of steamed-bread, noodles or bread. Among them, variety Jimai 106 had excellent quality of bread, steamed-bread and noodles, LHSJ 156, Jimai 0435, Jimai 8365 had excellent quality of bread and noodles, and LHSJ 157 and Jimai 55 had excellent quality of bread and steamed-bread. And these varieties (lines) could be used as dual-purpose wheat. While varieties including Jimai 5022, Jimai 40, Jimai 5172, Jimai 108, Jimai 117 and Jimai 379 had excellent bread quality, Jimai 6174 had excellent steamed-bread quality, Jimai 6001, Jimai 899 and Jimai 4277 had excellent noodle quality, and all these varieties (lines) could be used as special wheat. All these provided theoretical support for the development and application of these new high-quality varieties. At the same time, the correlation between the bread neck length and the physical and chemical properties was discussed, as well as its effect on evaluating bread quality. It was believed that the increased neck length could be used as a quantitative index to evaluate bread quality, and could judge the bread quality preliminarily. VL - 8 IS - 6 ER -
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