Biotech Studies 2013, Vol 22, Num, 2     (Pages: 074-085)

Determination of Physicochemical and Rheological Properties of Bread Wheat Varieties

Seydi AYDOĞAN ,Aysun GÖÇMEN AKÇACIK ,Mehmet ŞAHİN ,Hande ÖNMEZ ,Berat DEMİR ,Enes YAKIŞIR

1 Bahri Dağdaş Uluslararası Araştırma Enstitüsü Müdürlüğü, Konya Viewed : 249 - Downloaded : 194 This study was conducted with 21 varieties of bread wheat in rainfed conditions at Bahri Dagdas International Agricultural Research Institute location as a randomized complete block design with three replications in 2011-2012 growing sesion. Protein content, grain hardness, zeleny sedimentation value, farinograph, extensograph, mixograph, the yield of bread and volume yield of material were investigated. Differences between the varieties in terms of investigated traits were statistically significant. As means of varieties; Protein content 13.90 %, hardness (PSI) 56.71, zeleny sedimantation 45.95 ml, the yield of bread g/100 g flour 145.54 g, volume yield ml/100 g flour 473.09 cm3, farinograph water absorbtion 61.20 %, farinograph development time 9.48 minutes, extensograph 90th minutes energy value 126.95 cm2, extensograph extensibility 226.73 mm, extensograph resistance BU 260.54, mixograph mixing time 3.07 minute mixograph peak height 68.57% were determined. In this study, in terms of chemical and rheological properties of Karahan-99, Tosunbey, Bezostaja-1 and Eraybey varieties have been found high performance compared to other varieties. Keywords : Bread wheat, mixograph, farinograph, extensograph