Effect of Different Grain Size on the Quality of Bread Wheat

Authors : Seydi AYDOĞAN, Mehmet ŞAHİN, Aysun GÖÇMEN AKÇACIK, Enes YAKIŞIR

Pages : 27-33

View : 18 | Download : 47

Publication Date : 2014-06-25

Article Type : Research Paper

Abstract :The usage purpose of grain of wheat and the pricing is made greatly according to grain size and quality traits. This study was conducted with 6 bread wheat varieties insert ignore into journalissuearticles values(Ahmetaga, Bezostaya-1, Ekiz, Konya-2002, Pehlivan and Tosunbey); in a randomized block design with 3 replications. Grain sizes insert ignore into journalissuearticles values(2.2-2.5-2.8 mm); of the varieties in the trial were determined, the effect of grain size on some physical, chemical and rheological properties were aimed to determine in this study. Grain size varied according to the varieties and affected the quality traits. As the grain size increased, thousand grain weight, zeleny sedimentation, mixograph peak height and mixograph total area increased. As the grain size decreased, protein content, dry gluten, grain hardness and mixograph development time increased.
Keywords : Ekmeklik Buğday, Tane İriliği, Kalite Özellikleri, Reoloji