A new hard red wheat [Triticum aestivum] cultivar 'CHIKUSHI-W2' for Tonkotsu-ramen noddle in Fukuoka [Japan] prefecture
2009
Furusho, M.(Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Tsukazaki, M. | Matsue, Y. | Uchimura, Y. | Yamaguchi, O. | Baba, T. | Takata, K. | Miyazaki, M. | Hamachi, Y.
'CHIKUSHI-W2' is a new hard red wheat (Triticum aestivum L.) cultivar developed by the Fukuoka Agricultural Research Center by using the Maize method, and was released in 2008. 'CHIKUSHI-W2' was derived from the cross of 'TOUSAN 40' / 'SAIKAI 186'. The characteristics of 'CHIKUSHI-W2' are as follows. In grain and flour, ash content and protein content are equal with the standard cultivar 'MINAMINOKAORI', and milling characteristics are similar to those of 'MINAMINOKAORI'. Maximum viscosity in the flour is higher than that of 'MINAMINOKAORI'. The evaluation of noodle color and eating quality in terms of viscoelasticity and expansion of boiled noodles are superior to those of 'MINAMINOKAORI' in thin and alkaline noodles which have a low addition of water, such as is suitable for Tonkotsu-ramen noodle. The heading and maturing times of 'CHIKUSHI-W2' are each two days earlier than with 'MINAMINOKAORI'. Culm and spike number are of the same order as those of 'MINAMINOKAORI', and spike length is longer than that of 'MINAMINOKAORI'. Test-weight is similar to that of 'MINAMINOKAORI' and 1000-grain weight is superior to that of 'MINAMINOKAORI'. Yielding ability is superior to that of 'MINAMINOKAORI' and inspection grade is slightly superior to that of 'MINAMINOKAORI'. The kernel is brown with a hard, glassy texture. 'CHIKUSHI-W2' has good resistance to wheat yellow mosaic virus (WYMV) and has tolerance to pre-harvest sprouting.
اظهر المزيد [+] اقل [-]