The Effects of Hardness Allele Pinb-D1b on the Flour Quality of Wheat for Japanese White Salty Noodles

We studied the effects of hardness allele Pinb-D1b on the flour quality characters for Japanese white salty noodles. With 110 doubled haploid lines derived from ‘Chugoku 140’ (hard,Pinb-D1b )בChikugoizumi’ (soft, Pinb-D1a), Pinb-D1b hard lines were found to have larger L* and a* of 60% flour colour...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of cereal science 2003-05, Vol.37 (3), p.337-342
Hauptverfasser:	Nagamine, T., Ikeda, T.M., Yanagisawa, T., Yanaka, M., Ishikawa, N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology puroindoline, hardness, flour quality, white salty noodle
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!