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Acta Agron Sin ›› 2005, Vol. 31 ›› Issue (01): 97-101.

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Relationship between HMW-GS and Making Quality of Northern Style Hand-made Steamed Bread

FAN Yu-Ding;LI Si-Shen;SUN Hai-Yan;LI Rui-Jun   

  1. College of Agronomy, Shandong Agricultural University, Tai’an 271018, Shandong
  • Received:2003-08-19 Revised:2003-08-19 Online:2005-01-12 Published:2005-01-12
  • Contact: LI Si-Shen

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Abstract: There are some reports related to the relationship between HMW-GS and making quality of northern style hand-made steamed bread which mainly focus on subunits 5+10 and 2+12 and one or two parameter(s) of making quality. The objective of this paper was to study systemically the HMW-GS effects on makin

Key words: Common wheat, Steamed bread, Processing quality, HMW-GS

CLC Number: 

  • S512
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