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Effects of cultivar and environment ...

Cheung, Maggie Yat Wai.

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Effects of cultivar and environment on quality characteristics of yellow alkaline noodles.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effects of cultivar and environment on quality characteristics of yellow alkaline noodles./
Author:	Cheung, Maggie Yat Wai.
Description:	195 p.
Notes:	Source: Masters Abstracts International, Volume: 41-05, page: 1354.
Contained By:	Masters Abstracts International41-05.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ76748
ISBN:	0612767485

Effects of cultivar and environment on quality characteristics of yellow alkaline noodles.
Cheung, Maggie Yat Wai.

Effects of cultivar and environment on quality characteristics of yellow alkaline noodles. - 195 p.

Source: Masters Abstracts International, Volume: 41-05, page: 1354.

Thesis (M.Sc.)--The University of Manitoba (Canada), 2003.

Canada Western Red Spring (CWRS) wheat is the most widely cultivated class of wheat in western Canada. The Asian market accounted for an average of over 50% of the total CWRS wheat exported from 1989–1999. Currently, about 20–25% of the CWRS wheat exported to Asia is used for noodle production, mainly for blending purposes to improve the processing, cooking or eating requirements of noodles, especially yellow alkaline noodles (YAN) (Bin Xiao Fu, personal communication; Chen, 1993). There is a growing interest from Asian clients in variety specific information as it relates to noodle production, but this information is not available. Therefore, a study was undertaken to determine the relative contribution of cultivar, environment, and their interaction on the quality of YAN made from four registered CWRS wheat cultivars grown at six environments (location and year) across western Canada. A second objective was to quantitate the differences among cultivars and among environments with regard to the characteristics of YAN. The relationship between flour and noodle properties was also investigated. (Abstract shortened by UMI.)

ISBN: 0612767485Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of cultivar and environment on quality characteristics of yellow alkaline noodles.
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520 $a Canada Western Red Spring (CWRS) wheat is the most widely cultivated class of wheat in western Canada. The Asian market accounted for an average of over 50% of the total CWRS wheat exported from 1989–1999. Currently, about 20–25% of the CWRS wheat exported to Asia is used for noodle production, mainly for blending purposes to improve the processing, cooking or eating requirements of noodles, especially yellow alkaline noodles (YAN) (Bin Xiao Fu, personal communication; Chen, 1993). There is a growing interest from Asian clients in variety specific information as it relates to noodle production, but this information is not available. Therefore, a study was undertaken to determine the relative contribution of cultivar, environment, and their interaction on the quality of YAN made from four registered CWRS wheat cultivars grown at six environments (location and year) across western Canada. A second objective was to quantitate the differences among cultivars and among environments with regard to the characteristics of YAN. The relationship between flour and noodle properties was also investigated. (Abstract shortened by UMI.)
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