File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity

TitleTime-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity
Authors
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
Citation
Journal Of Agricultural And Food Chemistry, 1999, v. 47 n. 9, p. 3579-3585 How to Cite?
Abstract
Time-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.
Persistent Identifierhttp://hdl.handle.net/10722/68673
ISSN
2013 Impact Factor: 3.107
2013 SCImago Journal Rankings: 1.428
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBhattacharya, Men_HK
dc.contributor.authorLuo, Qen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:39Z-
dc.date.available2010-09-06T06:06:39Z-
dc.date.issued1999en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 1999, v. 47 n. 9, p. 3579-3585en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68673-
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.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectDough coloren_HK
dc.subjectLandracesen_HK
dc.subjectNoodle qualityen_HK
dc.subjectPekar slick testen_HK
dc.subjectPolyphenol oxidaseen_HK
dc.subjectWheaten_HK
dc.titleTime-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activityen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=47&spage=3579&epage=3585&date=1999&atitle=Time-dependent+changes+in+dough+color+in+hexaploid+wheat+landraces+differing+in+polyphenol+oxidase+activityen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf990041ien_HK
dc.identifier.pmid10552688en_HK
dc.identifier.scopuseid_2-s2.0-0032873928en_HK
dc.identifier.hkuros48106en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032873928&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume47en_HK
dc.identifier.issue9en_HK
dc.identifier.spage3579en_HK
dc.identifier.epage3585en_HK
dc.identifier.isiWOS:000082702600018-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBhattacharya, M=7102111602en_HK
dc.identifier.scopusauthoridLuo, Q=55106189900en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats