Wheat endosperm hardness. Part I. Relationships to colour of kernel cross-section
作者: Iwona KonopkaWitold KozirokMałgorzata Tańska
作者单位: 1Chair of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn
刊名: European Food Research and Technology, 2005, Vol.220 (1), pp.11-19
来源数据库: Springer Nature Journal
DOI: 10.1007/s00217-004-1037-8
关键词: WheatEndosperm hardnessVitreousnessColour
英文摘要: Abstract(#br)The aim of this study was to determine to what extent the measurement of wheat endosperm colour can be used to predict its hardness. The results indicate that there is no general (for all varieties) relationship between the colour of wheat endosperm and its hardness. Nevertheless, endosperm hardness tends to increase along with increasing values of b*, H and S attributes and decreasing values of a*. More promising results were obtained when the colour–hardness relationship was examined within a variety. In all cases, the results were statistically significant, but the endosperm hardnesses of Zyta, Rysa, Banti, Sakwa, and Mewa varieties were found to be more closely linked with the colour of the central part of the endosperm ( r ranging from 0.53 to 0.76), whereas that of...
全文获取路径: Springer Nature  (合作)
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影响因子:1.436 (2012)

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关键词翻译
关键词翻译
  • endosperm 胚乳
  • kernel 
  • hardness 硬度
  • colour 颜料
  • section 薄片
  • cross 十字