Effects of years on farınograph parameters and qualıty characterıstıcs
| Autor: | Seydi Aydoğan, Mehmet Şahin, Aysun Göçmen Akçacık, Berat Demir, Sümeyra Hamzaoğlu, Seyfi Taner |
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| Rok vydání: | 2022 |
| Zdroj: | Journal of Global Innovations in Agricultural Sciences. 10:25-35 |
| ISSN: | 2788-4546 2788-4538 |
| DOI: | 10.22194/jgias/10.965 |
| Popis: | This study was conducted to determine the farinograph parameters and some quality characteristics of 15 bread wheat varieties grown in rainfed conditions in 2011-2012, 2012-2013 and 2013-2014 according to a randomized block trial design with two replication. The farinograph parameters (development time, water absorption, stabilsity and softening at the 12th minute), protein ratio, grain hardness, Zeleny sedimentation and bread volume of bread wheat varieties were investigated. Three-year average value ranges of quality traits; protein ratio 13.51-16.02%, grain hardness PSI 45.74-71.05, Zeleny sedimentation 34.67-63.67 ml, bread volume 340-519.17 cm3, farinograph development time 3.75-12.30 min., farinograph water absorption 57.43-65.72%, farinograph stability 4.62-16.92 min. and the farinograph 12 min. softening value 38.66-132.33% was determined as. Significant quality differences were determined between varieties and years, and the highest values in terms of quality traits were obtained in 2013-2014. High values were obtained in Konya-2002, Tosunbey, Karahan-99 and Eraybey varieties in terms of farinograph development time, water absorption and stability values. |
| Databáze: | OpenAIRE |
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