Investigation of the Effects of Different Environmental Conditions on Zeleny Sedimentation and Bread Properties in Wheat

Authors : Seydi AYDOĞAN, Mehmet ŞAHİN, Aysun GÖÇMEN AKÇACIK, Berat DEMİR, Sümeyra HAMZAOĞLU, Çiğdem MECİTOĞLU GÜÇBİLMEZ, Sadi GÜR, Seyfi TANER

Pages : 45-55

Doi:10.33724/zm.1171568

View : 40 | Download : 52

Publication Date : 2023-06-30

Article Type : Research Paper

Abstract :This study was carried out in Bahri Dağdaş International Agricultural Research Institute in the growing period of 2014-2015 with 14 different bread wheat varieties in rainfed and irrigated growing conditions according to a Randomized Block Trial Design with 2 replications. In the study, Zeleny sedimentation values and bread weight and bread volume traits of bread wheat varieties were investigated. Differences between varieties grown in irrigated and rainfed conditions were evaluated statistically. Zeleny sedimentation values were changed between 26.00-39.50 ml, bread weight was between 140.20-146.5 g, bread volume was between 340-475 cm3 and specific volume was between 2.36-3.37 cm3/g in rainfed conditions, while Zeleny sedimentation values were between 31-51 ml, bread weight was between 141.61-149.47 g, bread volume was 367.50-485.00 cm3 and specific volume 2.48-3.38 cm3/g in irrigated conditions. It has been determined that the varieties grown in irrigated conditions gave better values than in rainfed conditions in terms of the examined quality parameters.
Keywords : Ekmeklik buğday, kuru ve sulu koşullar, Zeleny, ekmek özellikleri, sedimentasyon