TAILIEUCHUNG - The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars has many contents: Wheat samples, Analytical methods, Raw dumpling preparation, Raw dumpling sensory evaluation, Color measurements of dumpling sheets, Statistical analysis, Grain and flour characterization of tested wheatcultivars, Variation in raw dumpling qualit, Relationship between grain and flour traits andquality of raw dumpling,. | Agricultural Sciences in China 2011 10 11 1792-1800 Available online at ScienceDirect November 2011 The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars ZHANG Yan1 2 YE Yi-li2 LIU Jian-jun3 XIAO Yong-gui2 SUN Qi-xin1 and HE Zhong-hu2 4 1College of Agriculture and Biotechnology China Agricultural University Beijing 100193 2Institute of Crop Science National Wheat Improvement Center Chinese Academy of Agricultural Sciences Beijing 100081 3Crop Research Institute Shandong Academy of Agricultural Science Jinan 250100 4CIMMYT China Office Chinese Academy of Agricultural Sciences Beijing 100081 Abstract Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan Shandong Province China in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars indicating the large influence of filling on dumpling color. Two cultivars Jimai 20 and Zimai 12 were identified as possessing very good quality of raw dumpling and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L value of raw dumpling sheets. L value at 0 and 2 h after sheeting were significantly influenced by protein content r and P and total starch content r and P respectively. Flour yellow pigment was significantly corrected .

• Nông nghiệp
• The Relationship Between Chinese Raw Dumpling Quality
• Flour Characteristics of Shandong Winter Wheat Cultivars
• Wheat samples
• Analytical methods
• Raw dumpling preparation
• Raw dumpling sensory evaluation