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
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Atatürk Üniversitesi Adresli: Evet
Özet
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.