Abstract
A study of the relationships among 29 different wheat (Triticum aestivum L.) kernel and flour measurements indicated that only 3 (kernel hardness, protein quantity and rate of dough development) were necessary to provide the basic information required for estimation of the bread and (or) pastry quality potential of a cultivar. Further, information on wheat quality contained in the remainder of the measurements could be interpreted as functions of these three basic factors.
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Claims 2
Claim · model-written summary
Kernel hardness, protein quantity and rate of dough development are sufficient to estimate the bread and pastry quality potential of a wheat cultivar.
- Taxon
- wheat (Triticum aestivum L.)
Triticum aestivume0 - Outcome
- estimation of the bread and (or) pastry quality potentiale1
- Qualifier
- kernel hardness, protein quantity and rate of dough developmente1
- Comparator
- 29 different wheat (Triticum aestivum L.) kernel and flour measurementse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“29 different wheat (Triticum aestivum L.) kernel and flour measurements”
e1“only 3 (kernel hardness, protein quantity and rate of dough development) were necessary to provide the basic information required for estimation of the bread and (or) pastry quality potential of a cultivar”
Claim · model-written summary
Remaining wheat quality measurements can be interpreted as functions of the three basic factors.
- Taxon
- wheatTriticum aestivume2
- Outcome
- information on wheat qualitye2
- Qualifier
- interpreted as functionse2
- Comparator
- these three basic factorse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“information on wheat quality contained in the remainder of the measurements could be interpreted as functions of these three basic factors”