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Article: Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity
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TitleTime-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity
 
AuthorsBhattacharya, M
Luo, Q
Corke, H
 
KeywordsDough color
Landraces
Noodle quality
Pekar slick test
Polyphenol oxidase
Wheat
 
Issue Date1999
 
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
 
CitationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 9, p. 3579-3585 [How to Cite?]
DOI: http://dx.doi.org/10.1021/jf990041i
 
AbstractTime-dependent changes in the color of noodle sheets (using 2% NaCl or 1% alkaline salts in the formulation) made from 43 Iranian hexaploid wheat landrace accessions were measured. Pekar slick tests in water and in alkaline conditions were also carried out. A wide variation in color characteristics of the landraces was found, with L* values of salted noodle sheets at 2 h ranging from 80.9 to 89.2 and b* values of alkaline noodle sheets at 2 h ranging from 19.1 to 27.4, showing potential application in noodle wheat improvement programs. For initial rapid screening of samples it was observed that a single reading of the dough sheet after 2 h was adequate. The dough sheets should be kept at 5 °C during storage, to prevent microbiological activity in the dough, which would give erroneous results. The Pekar slick test results were not highly correlated to color measurements on the dough, so this test is not recommended for screening for noodle color potential in landraces.
 
ISSN0021-8561
2012 Impact Factor: 2.906
2012 SCImago Journal Rankings: 1.248
 
DOIhttp://dx.doi.org/10.1021/jf990041i
 
ISI Accession Number IDWOS:000082702600018
 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorBhattacharya, M
 
dc.contributor.authorLuo, Q
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-09-06T06:06:39Z
 
dc.date.available2010-09-06T06:06:39Z
 
dc.date.issued1999
 
dc.description.abstractTime-dependent changes in the color of noodle sheets (using 2% NaCl or 1% alkaline salts in the formulation) made from 43 Iranian hexaploid wheat landrace accessions were measured. Pekar slick tests in water and in alkaline conditions were also carried out. A wide variation in color characteristics of the landraces was found, with L* values of salted noodle sheets at 2 h ranging from 80.9 to 89.2 and b* values of alkaline noodle sheets at 2 h ranging from 19.1 to 27.4, showing potential application in noodle wheat improvement programs. For initial rapid screening of samples it was observed that a single reading of the dough sheet after 2 h was adequate. The dough sheets should be kept at 5 °C during storage, to prevent microbiological activity in the dough, which would give erroneous results. The Pekar slick test results were not highly correlated to color measurements on the dough, so this test is not recommended for screening for noodle color potential in landraces.
 
dc.description.natureLink_to_subscribed_fulltext
 
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 9, p. 3579-3585 [How to Cite?]
DOI: http://dx.doi.org/10.1021/jf990041i
 
dc.identifier.doihttp://dx.doi.org/10.1021/jf990041i
 
dc.identifier.epage3585
 
dc.identifier.hkuros48106
 
dc.identifier.isiWOS:000082702600018
 
dc.identifier.issn0021-8561
2012 Impact Factor: 2.906
2012 SCImago Journal Rankings: 1.248
 
dc.identifier.issue9
 
dc.identifier.openurl
 
dc.identifier.pmid10552688
 
dc.identifier.scopuseid_2-s2.0-0032873928
 
dc.identifier.spage3579
 
dc.identifier.urihttp://hdl.handle.net/10722/68673
 
dc.identifier.volume47
 
dc.languageeng
 
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
 
dc.publisher.placeUnited States
 
dc.relation.ispartofJournal of Agricultural and Food Chemistry
 
dc.relation.referencesReferences in Scopus
 
dc.subjectDough color
 
dc.subjectLandraces
 
dc.subjectNoodle quality
 
dc.subjectPekar slick test
 
dc.subjectPolyphenol oxidase
 
dc.subjectWheat
 
dc.titleTime-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity
 
dc.typeArticle
 
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