[Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread].
Three wheat hybrids derived from the BNS male sterile line were used to study the effect of harvest time on gluten content, dough rheological properties, starch pasting properties of wheat flour and the quality of steamed bread. Each of the three hybrids was harvested at May 27, May 31 and June 4, respectively. The results showed that the flour quality of BNS hybrids was affected by harvest time to some extents, and the best harvest time varied among the different hybrids. For Baiza 1, Baiza 2 and Baiza 3, the best harvest time was May 27, May 27 and June 4, respectively. Both the flour quality and the comprehensive score and taste of steamed bread were the best for the hybrids harvested at these dates. Moreover, Baiza 2 was suited to make steamed bread and noodle when harvested on May 27.
Xiao-Ling
XL
Jiang
Zi-Yang
ZY
Zhang
Su-Wei
SW
Feng
Na
N
Dong
Xiang-Dong
XD
Chen
Zhen-Gang
ZG
Ru
D001939:Bread; D005433:Flour; D063427:Food Quality; D005983:Glutens; D012212:Rheology; D013213:Starch; D013997:Time Factors; D014908:Triticum
D005983:Glutens; D013213:Starch