USING MIXOGRAPH PARAMETERS AND SOME QUALITY PROPERTIES IN SELECTION OF DURUM WHEAT GENOTYPES

Abstract

This research was carried out in order to determine some chemical, physical and rheological (mixograph) traits of 4 standard durum wheat varieties and 11 durum wheat lines in 2015-2016 under irrigated conditions in Gözlü and Central location of Konya according to randomized block design with three replications. Means of quality parameters varied for thousand kernel weight (30.26-38.45 g), protein ratio (12.94-14.77%), SDS sedimentation (13.75-29.75 ml), color (b value) (20.45-23.35), mixograph development time (1.55-3.79 min), peak height (46.47-81.38%), softening (slope) (6.46-28.85 min/%), peak width (2.19-15.13%), peak area (54-165 Nm) and total area (energy) (236-407 Nm). Significant differences were found between wheat varieties in terms of examined features. Durum wheat lines having weak, strong and very strong gluten were identified in this research. Keywords: Wheat breeding, landraces, genetic structure, semolina, dough traits, gluten index, mixograph parameters.