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Pan bread quality and dry white Chinese noodle quality in Chinese winter wheats.

机译:潘面包质量和干燥白色中国面条质量在中国冬小麦。

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摘要

Understanding the association between pan bread and dry white Chinese noodles (DWCN) could contribute to the quality improvement in north China. Data from 81 varieties sown in two locations indicates that grain hardness, protein content and gluten quality parameters are linearly and positively associated with pan bread quality. Grain hardness, protein content, and ash content have negative contributions to DWCN quality. The association between gluten quality parameters and DWCN score fit quadratic regression model. Starch viscosity also has significant positive contribution to DWCN quality.
机译:了解潘面包和干白粉(DWCN)之间的关联可能有助于华北地区的质量改善。来自两个位置播种的81个品种的数据表明谷物硬度,蛋白质含量和麸质质量参数与PAN面包质量线性和正相关。晶粒硬度,蛋白质含量和灰分含量对DWCN质量产生负面贡献。麸质质量参数与DWCN得分拟合二次回归模型的关联。淀粉粘度也对DWCN质量具有显着的积极贡献。

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