Breeding Noodle Wheat in China

Asian Noodles: Science, Technology, and Processing

Volumn , Issue , 2010, Pages 1-23

  He, Zhonghu ^a   Xia, Xianchun ^a   Zhang, Yan ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Breeding for better noodle quality; Breeding noodle wheat in China largest wheat producer and consumer in the world; Noodle quality testing and cultivar development sensory scoring system for Chinese noodle quality

Indexed keywords

EID: 84871800883     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470634370.ch1     Document Type: Chapter

References (23)

1. Briney,A.,Wilson, R., Potter, R. H., Barclay, I., Crosbie, G.,Appels, R., and Jones, M. G. K. A. 1998. PCR marker for selection of starch and potential noodle quality in wheat. Mol. Breeding 4: 427-433.
2. Chen, F., He, Z. H., Chen, D. S., Zhang, C. L., Zhang, Y., and Xia, X. C. 2007. Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats. J. Cereal Sci. 45: 59-66.
3. Chinese Ministry of Commerce. 1993. Noodle flour, SB/T10137-1993.
4. He, Z. H., Rajaram, S., Xin, Z. Y., and Huang, G. Z. (eds). 2001. A History of Wheat Breeding in China. CIMMYT, Mexico, D. F., pp. 1-95.
5. He, Z. H., Lin, Z. J.,Wang, L. J., Xiao, Z. M.,Wan, F. S., and Zhuang, Q. S. 2002. Classification on Chinese wheat regions based on quality performance. Sci. Agric. Sinica 35(4): 359-364 (in Chinese).
6. He, Z. H., Yang, J., Zhang, Y., Kuail, K. J., and Pena, R. J. 2004. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica 139: 257-267.
7. He, Z. H., Liu, L., Xia, X. C., Liu, J. J., and Pena, R. J. 2005. Composition of HMWand LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem. 82: 345-350.
8. He, X. Y., He, Z. H., Zhang, L. P., Sun, D. J., Morris, C. F., Furerst, E. P., and Xia, X. C. 2007. Allelic variation of polyphenol oxidase (PPO) genes located on chromosomes 2A and 2D and development of functional markers for the PPO genes in common wheat. TAG 115: 47-58.
9. He, X. Y., Zhang, W. L., He, Z. H., Wu, Y. P., Xiao, Y. G., Ma, C. X., and Xia, X. C. 2008. Characterization of phytoene synthase 1 gene (Psy 1) located on common wheat chromosome 7A and development of a functional marker. TAG 116: 213-221.
10. He, X. Y., He, Z. H., Ma, W., Appels, R., and Xia, X. C. 2019. Allelic variants of PSY1 genes in Chinese and CIMMYT wheat cultivars and development of functional markers. Mol. Breeding 23: 553-563.
11. Lei, J., Zhang, Y., Wang, D. S., Yan, J., and He, Z. H. 2004. Methods for evaluation of quality characteristics of dry white Chinese noodles. Sci. Agric. Sinica 37: 2000-2005 (in Chinese).
12. Liu, J. J., He, Z. H., Zhao, Z. D., Liu, A. F., Song, J. M., and Pena, R. J. 2002. Investigation on relationship between wheat quality traits and quality parameters of dry white Chinese noodles. Acta Agron Sin 28: 738-742 (in Chinese).
13. Liu, J. J., He, Z. H., Zhao, Z. D., Pena, R. J., and Rajaram, S. 2003. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica 131: 147-154.
14. Morris, C. F. 1998. Evaluating the end-use quality of wheat breeding lines for suitability in Asia noodles. In: A. B. Blakeney and L. O'Brien (eds.), Pacific People and Their Food. American Association of Cereal Chemists, St. Paul, MN, USA, pp. 91-100.
15. Oh, N. H., Seib, P. A., Ward, A. B., and Deyoe, C. W. 1985. Noodles IV. Influence of flour protein, extraction rate, and particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem. 62: 441-446.
16. Oh, N. H., Seib, P. A., Finney, K. F., and Pomeranz, Y. 1986. Noodles V. Determination of optimistic water absorption of flour to prepare oriental noodles. Cereal Chem. 63: 93-96.
17. Sun, D. J., He, Z. H., Xia, X. C., Zhang, L. P., Morris, C., Appels, R., Ma, W., and Wang, H. 2005. A novel STS marker for polyphenol oxidase activities in bread wheat. Mol. Breeding 16: 219-218.
18. Ye, Y. L., Zhang, Y., Yan, J., Zhang, Y., He, Z. H., Huang, S. D., and Quail, K. J. 2019. Effects of flour extraction rate, added water and salt on color and texture of Chinese white noodles. Cereal Chem. 86: 477-485.
19. Zhang, L., Wang, X. Z., and Yue, Y. S. 1998. TOMbeing a new assessment method for Chinese noodle cooking quality and effects of wheat quality characteristics on it. J. Chinese Cereals Oils Assoc. 13(1): 49-53 (in Chinese).
20. Zhuang, Q. S. (ed.) 2003. Chinese Wheat Improvement and Pedigree Analysis. China Agricultural Press, Beijing, China (in Chinese).
21. Zhang, Y., Kuail, K. J., Mugford, D. C., and He, Z. H. 2005a. Milling quality and white salt noodle color of Chinese winter wheat cultivars. Cereal Chem. 82: 633-638.
22. Zhang, Y., Nagamine, T., He, Z. H., Ge, X. X., Yoshida, H., and Pena, R. J. 2005b. Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Euphytica 141: 113-120.
23. Zhang, Y., Yan, J., Yoshida, H., Wang, D. S., Chen, D. S., Nagamine, T., Liu, J. J ., and He, Z. H. 2007. Standardization of laboratory processing of Chinese white salted noodle and its sensory evaluation system. J. Triticeae Crops 27(1): 158-165 (in Chinese)