ISSN:
1573-5060
Keywords:
flour-dough stickiness
;
rye-derived wheats
;
translocation wheats
;
wheat-grain characteristics
;
wheat-flour characteristics
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Summary Near-isoline pairs of 1B-1R translocation lines and their parents were compared for protein, hardness, SDS sedimentation, Falling number, pentosan content and flour yield. Comparisons in mixograph characteristics and dough stickiness were made on the flour. The 1B/1R lines were higher in protein than their 1B near isolines. There were no significant differences in hardness, Falling number and pentosan content. 1B/1R wheats produced statistically significant lower SDS sedimentation values. There were no significant differences in milling performance, mixograph characteristics and dough stickiness.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00016353
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