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- W978711212 abstract "The milling quality, flour quality and dough rheological properties of 15 new varieties (lines) from Xinjiang winter wheat regional trial in 2005-2006 were tested and evaluated with AACC and national standards. The results showed that: (1) the quality traits of flour protein content, wet gluten content, sedimentation value, stability and extensibility have been remarkably promoted in Xinjiang wheat lines, but there was an uncoordination between flour protein content, wet gluten content and rheological properties of dough should be further promoted. (2) The coefficient of variation of ash content, sedimentation value, and development time, stable time, degree of softening, evaluation value, stretching area, max stretching resistance and so on were higher and the key quality trait should be improved in Xinjiang wheat quality. (3) According to national standards GB/T 17320-1998, only two new lines, CA0203 and 200502 came up to the national standard of wheat lines with strong gluten." @default.
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- W978711212 date "2008-08-10" @default.
- W978711212 modified "2023-09-27" @default.
- W978711212 title "新疆冬小麦区试新品种（系）品质分析与评价" @default.
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