Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

2007 ◽  
Vol 46 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Pingping Zhang ◽  
Zhonghu He ◽  
Dongsheng Chen ◽  
Yong Zhang ◽  
Oscar R. Larroque ◽  
...  
Keyword(s):  
Common Wheat ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Chinese Steamed Bread ◽  
Dough Properties ◽  
Steamed Bread ◽  
Wheat Protein Fractions

A genetic analysis of the quality of northern-style Chinese steamed bread

2017 ◽  
Vol 37 (3) ◽  
Author(s):  
Tongtong Liu ◽  
Yuling An ◽  
Kai Liu ◽  
Fangfang Wang ◽  
Chupeng Xie ◽  
...  
Keyword(s):  
Genetic Analysis ◽  
Chinese Steamed Bread ◽  
Steamed Bread

Effects of Wheat Protein Fractions on Flour Tortilla Quality

2004 ◽  
Vol 81 (1) ◽  
pp. 38-43 ◽  
Author(s):  
Simina Pascut ◽  
N. Kelekci ◽  
R. D. Waniska
Keyword(s):  
Protein Fractions ◽  
Wheat Protein ◽  
Wheat Protein Fractions

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

Electron Spin Resonance Studies of Wheat Protein Fractions

1994 ◽  
Vol 42 (12) ◽  
pp. 2698-2702 ◽  
Author(s):  
Jeremy Hargreaves ◽  
Martine Le Meste ◽  
Michel Cornec ◽  
Yves Popineau
Keyword(s):  
Electron Spin Resonance ◽  
Electron Spin ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Spin Resonance ◽  
Wheat Protein Fractions

QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat

2019 ◽  
Vol 70 (6) ◽  
pp. 509
Author(s):  
Xiaocun Zhang ◽  
Yanwu Fu ◽  
Yiru Xu ◽  
Ying Guo ◽  
Huinan Wang
Keyword(s):  
Recombinant Inbred ◽  
Recombinant Inbred Lines ◽  
Textural Properties ◽  
Triticum Aestivum L ◽  
Inbred Lines ◽  
Textural Property ◽  
Chinese Steamed Bread ◽  
Textural Quality ◽  
Steamed Bread

Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.

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