Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

Sebastian Michel; Martin Gallee; Franziska L枚schenberger; Hermann Buerstmayr; Christian Kummer

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Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

机译：使用快速试验和基因组学改善面包小麦的烘焙质量：面筋峰值指数和基因组选择模型的面团流变参数预测

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来源
《Journal of Cereal Science》 |2017年第2017期|共11页
作者
Sebastian Michel; Martin Gallee; Franziska L枚schenberger; Hermann Buerstmayr; Christian Kummer;
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作者单位

Department for Agrobiotechnology (IFA-Tulln) Institute for Biotechnology in Plant Production University of Natural Resources and Life Sciences (BOKU) Vienna;

Versuchsanstalt f眉r Getreideverarbeitung 脰sterreichische M眉hlenvereinigung e.V.;

Saatzucht Donau GesmbH. &

CoKG;

Department for Agrobiotechnology (IFA-Tulln) Institute for Biotechnology in Plant Production University of Natural Resources and Life Sciences (BOKU) Vienna;

Versuchsanstalt f眉r Getreideverarbeitung 脰sterreichische M眉hlenvereinigung e.V.;

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1. Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models [J] . Sebastian Michel, Martin Gallee, Franziska L枚schenberger, Journal of Cereal Science . 2017,第期

机译：使用快速试验和基因组学改善面包小麦的烘焙质量：面筋峰值指数和基因组选择模型的面团流变参数预测
2. Improving the baking quality of bread wheat by genomic selection in early generations [J] . Michel Sebastian, Kummer Christian, Gallee Martin, Theoretical and Applied Genetics: International Journal of Breeding Research and Cell Genetics . 2018,第2期

机译：早期种族选择提高面包小麦的烘焙质量
3. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles [J] . Food research international . 2020,第Mara期

机译：从旧小麦和现代小麦品种烘焙出的面包的香气和品质，以及基于基因组和面粉的代谢产物特征的预测
4. Relating Extensional Rheological Behaviour of Wheat Flour Dough with Bread Baking Performance [C] . Valentina Stojceska, Anastasia Ktenioudaki, Francis Butler International Symposium on Runaway Reactions, Pressure Relief Design and Effluent Handling American Institute of Chemical Engineers/American Chemical Society Management Conference . 2005

机译：与面包烘烤性能相关的小麦面面团面团的延伸流变行为
5. The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks. [D] . Uriyapongson, Juntanee. 2002

机译：添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
6. Improving the baking quality of bread wheat by genomic selection in early generations [O] . Sebastian Michel, Christian Kummer, Martin Gallee, -1

机译：通过早期基因组选择提高面包小麦的烘烤质量
7. Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization [O] . Laura Roman, Eva de la Cal, Manuel Gomez, 2018

机译：a-to b型小麦淀粉颗粒的比率提高了无麸质面包的质量：优化面团粘度和皮克林稳定性

Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

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