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Acta Agron Sin ›› 2005, Vol. 31 ›› Issue (09): 1125-1131.

• ORIGINAL PAPERS • Previous Articles     Next Articles

Relationship between Soft Wheat Quality Traits and Cookie Quality Parameters

ZHANG Qi-Jun;ZHANG Yan; HE Zhong-Hu; R J Peña   

  1. National Wheat Improvement Center/Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081，China
  • Received:2004-08-30 Revised:2005-01-17 Online:2005-09-12 Published:2005-09-12
  • Contact: HE Zhong-Hu

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Abstract: Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, which has become the limiting factor for wheat quality improvement. The object

Key words: Comman wheat, Cookie quality, Solvent retention capacity (SRC), Dough rheology

CLC Number: 

  • S512
[1] ZHANG Ping-Ping,YAO Jin-Bao,WANG Hua-Dun,SONG Gui-Cheng,JIANG Peng,ZHANG Peng,MA Hong-Xiang. Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality [J]. Acta Agronomica Sinica, 2020, 46(4): 491-502.
[2] ZHANG Yong,ZHANG Xiao,GUO Jie,GAO De-Rong,ZHANG Bo-Qiao*. Association Analysis of Solvent Retention Capacity in Soft Wheat [J]. Acta Agron Sin, 2015, 41(02): 251-258.
[3] SHEN Xiao-Yong, YAN Jun, CHEN Xin-Min, ZHANG Yan, WANG De-Sen, HE Zhong-Hu, ZHANG Yong.

Relationship of Mixograph Parameters with Farinograph and Extensograph Parameters, and Bread-Making Quality Traits [J]. Acta Agron Sin, 2010, 36(06): 1037-1043.

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