Article(id=1242120980890452606, tenantId=1146029695717560320, journalId=1146031591421210625, issueId=1242120947487019687, articleNumber=null, orderNo=null, doi=null, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1280332800000, receivedDateStr=2010-07-29, revisedDate=1290700800000, revisedDateStr=2010-11-26, acceptedDate=null, acceptedDateStr=null, onlineDate=1291737600000, onlineDateStr=2010-12-08, pubDate=1291737600000, pubDateStr=2010-12-08, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1291737600000, onlineIssueDateStr=2010-12-08, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1774074319333, creator=sys-migrate, updateTime=1774074319333, updator=sys-migrate, issue=Issue{id=1242120947487019687, tenantId=1146029695717560320, journalId=1146031591421210625, year='2010', volume='28', issue='23', pageStart='3', pageEnd='140', issueExtLink='null', onlineDate='null', pubDate='1291737600000', pubDateStr='2010-12-08', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=3, issueType=-1, specialIssue=null, createTime=1774074311368, creator='sys-migrate', updateTime=1774074311368, updator='sys-migrate', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=108, endPage=112, ext={EN=ArticleExt(id=1242120984174596806, articleId=1242120980890452606, tenantId=1146029695717560320, journalId=1146031591421210625, language=EN, title=Effects of Physical and Chemical Properties of Wheat Flour on the Quality of Chinese Steamed Bread, columnId=1242116810380743325, journalTitle=Science & Technology Review, columnName=Reviews, runingTitle=null, highlight=null, articleAbstract=Chinese Steamed Bread (CSB) is a traditional staple food in the north of China, which plays an important role in people's daily life. The quality of CSB mainly depends on the quality of wheat flour, which is in turn determined by the physical and chemical properties of wheat grain. This paper reviews the researches related with the qualities of wheat and CSB from abroad and China, especially, the physical and chemical properties of wheat grain, rheological properties of flour and their effects on the quality of CSB, where the relationship between the wheat cultivars and the products during CBS-making may be obtained, to provide some guidance for wheat breeding and CSB processing., authors=null, authorsList=null, authorCompany=null, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=6AyAlU9m9pC5vNiBKT8qNQ==, pdfFileSize=350643, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1242120983386067649, articleId=1242120980890452606, tenantId=1146029695717560320, journalId=1146031591421210625, language=CN, title=小麦理化性状对馒头加工品质的影响, columnId=1242116809164390686, journalTitle=科技导报, columnName=综述文章, runingTitle=null, highlight=null, articleAbstract=馒头是中国北方居民的传统主食，在人们生活中占重要地位。馒头品质的优劣取决于其加工原料——小麦面粉，而小麦面粉的品质则受小麦籽粒理化性质的直接影响。本文回顾了近年来国内外有关小麦与馒头品质方面的相关研究，重点对小麦籽粒的物理、化学性状、面粉的特征品质性状等影响馒头加工品质的研究成果进行总结，以期获得馒头加工原料品种与产品间的内在关联，为小麦育种与加工业提供有益参考。, authors=周素梅，任 霞，王 强, authorsList=周素梅;任 霞;王 强, authorCompany=中国农业科学院农产品加工研究所；农业部农产品加工与质量控制重点开放实验室，北京 100193, correspAuthors=null, authorNote=null, correspAuthorsNote=任霞, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=AwHqHQs5rw4+8QSUgp3/Xw==, pdfFileSize=350643, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null)}, 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