The effects of bread wheat variety on the farinograph and color parameters

FRESENIUS ENVIRONMENTAL BULLETIN, cilt.32, ss.2925-2930, 2023 (Hakemli Dergi)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 32
Basım Tarihi: 2023
Dergi Adı: FRESENIUS ENVIRONMENTAL BULLETIN
Derginin Tarandığı İndeksler: Aerospace Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Environment Index, Greenfile, Metadex, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
Sayfa Sayıları: ss.2925-2930
Atatürk Üniversitesi Adresli: Evet

This study was undertaken to evaluate the

color, water absorption and farinograph properties

(development time, mixing tolerance index (MTI),

softening degree and dough stability) of bread wheat

(Triticum aestivum L.) varieties. The effects of 25

different bread wheat varieties were investigated. It

was observed that the wheat variety changed significantly

(p < 0.001) the farinograph parameters as

well as color values. A significant change on L* values

was observed by different wheat varieties. The

“Alparslan” variety among the bread wheat samples

exhibited the highest water absorption (67.8%),

while the “Bayraktar 2000” variety showed the lowest

water absorption (53.9%) in 2001-2002 season.

On the other hand, “Dağdaş 94” variety showed the

highest water absorption (68.8%), while the “Yıldız

98” variety showed the lowest water absorption

(52.1%) in 2002-2003 season. While the highest softening

degree was observed in “Kırkpınar 79” variety

(185.0 BU) in 2001-2002 season, it was observed

in “Türkmen” variety (140.0 BU) in 2002-2003 season.

“Gün 91” variety exhibited the highest dough

stability as 19.8 min in both 2001-2002 and 2003-

2004 seasons. All in all, bread wheat variety is an

important parameter to get a high‐quality product

with an enhanced water absorption, improved farinograph

parameters and color.