The Effect of Different Protein Ratios on Other Quality Parameters in Bread Wheat Genotypes

Authors : Seydi Aydoğan, Mehmet Şahin, Aysun Göçmen Akçacık, Berat Demir, Sümeyra Hamzaoğlu, Çiğdem Mecitoğlu Güçbilmez, Sadi Gür, Enes Yakışır

Pages : 27-36

Doi:10.59128/bojans.1410099

View : 49 | Download : 49

Publication Date : 2024-07-08

Article Type : Research Paper

Abstract :This study was carried out to determine the changes in quality characteristics of bread wheat genotypes with different protein ratios in rainfed conditions in 2019-2020 growing season. The 24 wheat genotypes in the experiment were grouped according to their protein ratios (12.00-12.49, 12.50-12.99, 13.00.13.49, 13.50-13.99, 14.00-14.49 and 14.50-14.99). Thousand kernel weight, Zeleny sedimentation, grain hardness (SKCS), alveograph parameters (P, L, energy, P/L), farinograph development time, water absorption and 10th minute softening values of genotypes were investigated. The Zeleny sedimentation and alveograph energy values of the genotypes with protein ratio between 12.00-12.49% were low. In genotypes with protein ratio between 14.00-14.49%, high values were obtained in terms of grain weight, Zeleny sedimentation, alveograph P value and energy value, while low values were obtained in terms of farinograph 10th minute softening value. The physical properties of the grain affected the protein ratio and quality as well as the dough rheology.
Keywords : Buğday ekmeği, Protein oranı, Reoloji