Open AccessUSING MIXOGRAPH PARAMETERS AND SOME QUALITY PROPERTIES IN SELECTION OF DURUM WHEAT GENOTYPES
Author(s) -
Seydi Aydoğan,
Aysun Göçmen Akçacık
Publication year - 2021
Publication title -
journal of global innovations in agricultural sciences
Language(s) - English
Resource type - Journals
eISSN - 2788-4546
pISSN - 2788-4538
DOI - 10.22194/jgias/9.9402
Subject(s) - gluten , randomized block design , agronomy , glutenin , softening , mathematics , winter wheat , biology , food science , statistics , gene , biochemistry , protein subunit
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.