Abstract
The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield.The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups.Based on the overall quality standards,7,63 and 0 varieties were classified into high-,medium-and low-gluten types,respectively.The main pathways for wheat quality breeding in Henan province were improving the water absorption,settling time and flour yield,selecting the proper development time,and reducing the dough weak value.
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Claims 20
Claim · model-written summary
New wheat varieties averaged 803.3 g/L kernel unit weight.
- Taxon
- wheat
Triticum aestivume0 - Outcome
- kernel unit weighte0
- Value
- 803.3 g/Le0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 14.94% protein.
- Taxon
- wheatTriticum aestivume0
- Outcome
- proteine0
- Value
- 14.94%e0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 32.2% wet gluten.
- Taxon
- wheatTriticum aestivume0
- Outcome
- wet glutene0
- Value
- 32.2%e0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 60.0 mL sedimentation value.
- Taxon
- wheatTriticum aestivume0
- Outcome
- sedimentation valuee0
- Value
- 60.0 mLe0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 59.1% water absorption.
- Taxon
- wheatTriticum aestivume0
- Outcome
- water absorptione0
- Value
- 59.1%e0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 4.1 min development time.
- Taxon
- wheatTriticum aestivume0
- Outcome
- development timee0
- Value
- 4.1 mine0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 5.3 min settling time.
- Taxon
- wheatTriticum aestivume0
- Outcome
- settling timee0
- Value
- 5.3 mine0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 119 FU dough weak value.
- Taxon
- wheatTriticum aestivume0
- Outcome
- dough weak valuee0
- Value
- 119 FUe0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
New wheat varieties averaged 69.3% flour yield.
- Taxon
- wheatTriticum aestivume0
- Outcome
- flour yielde0
- Value
- 69.3%e0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield”
Claim · model-written summary
kernel unit weight was higher in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- kernel unit weighte0
- Direction
- highere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
water absorption was higher in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- water absorptione0
- Direction
- highere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
development time was higher in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- development timee0
- Direction
- highere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
dough weak value was higher in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- dough weak valuee0
- Direction
- highere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
flour yield was lower in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- flour yielde0
- Direction
- lowere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
settling time was lower in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- settling timee0
- Direction
- lowere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
sedimentation value was lower in Winter Wheat Group than Spring Wheat Group.
- Taxon
- wheatTriticum aestivume7
- Material
- Winter Wheat Groupe0
- Outcome
- sedimentation valuee0
- Direction
- lowere0
- Comparator
- Spring Wheat Groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
protein differed little between wheat groups.
- Taxon
- wheatTriticum aestivume7
- Outcome
- proteine0
- Direction
- littlee0
- Comparator
- two groupse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
wet gluten differed little between wheat groups.
- Taxon
- wheatTriticum aestivume7
- Outcome
- wet glutene0
- Direction
- littlee0
- Comparator
- two groupse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
Seven varieties were high gluten, 63 medium gluten and none low gluten.
- Taxon
- wheatTriticum aestivume7
- Outcome
- high-,medium-and low-gluten typese0
- Value
- 7,63 and 0 varietiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Based on the overall quality standards,7,63 and 0 varieties were classified into high-,medium-and low-gluten types,respectively”
t0“Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence”
e7“70 wheat varieties”
Claim · model-written summary
The authors recommend improving water absorption, settling time and flour yield, selecting proper development time, and reducing dough weak value.
- Taxon
- wheatTriticum aestivume0
- Outcome
- improving the water absorption,settling time and flour yield,selecting the proper development time,and reducing the dough weak valuee0
- Setting
- Henan provincee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The main pathways for wheat quality breeding in Henan province were improving the water absorption,settling time and flour yield,selecting the proper development time,and reducing the dough weak value”