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.
{"title":"USING MIXOGRAPH PARAMETERS AND SOME QUALITY PROPERTIES IN SELECTION OF DURUM WHEAT GENOTYPES","authors":"S. Aydoğan, A. Akçacik","doi":"10.22194/jgias/9.9402","DOIUrl":"https://doi.org/10.22194/jgias/9.9402","url":null,"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.","PeriodicalId":404764,"journal":{"name":"Journal of Global Innovations in Agriculture Sciences","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131040352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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