Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido

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概要

• 論文の詳細を見る

• We have confirmed the existence of genotypic and environmental differences in the apparent viscosity of heat-treated wheat flour paste. The positive year-to-year correlation indicates that the value is principally genetically controlled. Among 64 genotypes, arabinoxylan content and flour particle size were significantly correlated with apparent heat-treated flour paste viscosity, indicating that genotypic differences are mostly ascribable to differences in these two factors. Wheat cultivars grown under diverse conditions showed different viscosity and flour protein content, and these were positively correlated, implying that environmental differences are due to differences in protein content. The viscosity of unheated flour paste was found to be highly correlated with that of heat-treated flour.

• 社団法人　日本食品科学工学会の論文
• 2003-02-01

著者

• TAKATA Kanenori

  Bread Wheat Research Team, National Agricultural Research Center for the Western Region

• YAMAUCHI Hiroaki

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• Yada H

  National Agriculture Res. Center For Hokkaido Region

• IRIKI Norio

  Department of Low-Temperature Science, National Agricultural Research Center for Hokkaido Region(NAR

• ICHINOSE Yasunori

  National Institute of Crop Science

• Iriki Norio

  Department Of Low-temperature Sciences National Agricultural Research Center For The Hokkaido Region

• Nishio Zenta

  National Agricultural Research Center For The Hokkaido Region (memuro)

• Nishio Zenta

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Takata Kanenori

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

• Yamauchi H

  Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region

• Yamauchi Hiroaki

  Department Of Food Science And Technology Faculty Of Agriculture

• YOSHIHIRA Taiki

  Department of Dairy Sciences, Rakuno Gakuen University

• Ichinose Y

  National Inst. Crop Sci. Ibaraki Jpn

• Takata Kanenori

  Bread Wheat Research Team National Agricultural Research Center For The Western Region

• Yoshihira Taiki

  Department Of Dairy Sciences Rakuno Gakuen University

• Takata Kanenori

  National Agriculture Research Center For Western Region

• Nishio Zenta

  National Agricultural Research Center for Hokkaido Region, Memuro Research Station

• NISHIO Zenta

  Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region

• TAKATA Kanenori

  Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region

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