The effects of sowing times and seeding rates on the farinograph parameters and color of facultative Kırık wheat

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Çağlar Ö., Yıldız G., Karaoğlu M. M., Öztürk A., Bulut S.

FRESENIUS ENVIRONMENTAL BULLETIN, cilt.32, ss.2918-2924, 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.2918-2924
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study was undertaken to evaluate the color

and selected quality properties of facultative Kirik

wheat variety. The effects of 3 different sowing

times (winter, freezing, and spring) and 7 different

seeding rates (325, 375, 425, 475, 525, 575, and 625

seeds m-2) were investigated. It was observed that the

sowing times and/or seeding rates changed significantly

the quality parameters as well as color values.

L* value of Kirik wheat during 2002-2003 season

didn’t show any significant differences according to

the sowing times. However, a significant change on

L* values was observed by changing the seeding

rates. According to the seeding rates, the samples

with the rate of 375 seeds m-2 exhibited the highest

water absorption (53.9%) in 2002-2003 season. On

the other hand, the samples with the rate of 325 and

625 seeds m-2 showed the highest water absorption

(56.4%) in 2003-2004 season. While the highest softening

degree was observed in spring sowing samples

(67.2 BU) in 2002-2003 season, it was observed

in winter sowing samples (140.0 BU) in 2003-2004

season. Based on the seeding rates, the samples with

the rate of 525 seeds m-2 exhibited the highest dough

stability as 15.3 min. All in all, treating Kirik wheat

with an optimum condition by sowing times and

seeding rates can be used to get a high‐quality product

with an enhanced farinograph parameters and

color.