Biotech Studies 2013, Vol 22, Num, 1     (Pages: 013-019)

Determination of Relationships between Bread Volume and Some Physicochemical and Rheological Properties of Bread Wheat Flour


1 Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsü Müdürlüğü, Konya Viewed : 257 - Downloaded : 687 In this study, genotypes in bread wheat breeding program of Bahri Dağdaş International Agricultural Research Institute were used as the material. The experiments carried out in Konya location in 2011-2012 growing season and 224 lines, 90 varieties as a sum of 314 genotypes were analyzed. Determination of end product quality is important for trade of bread wheat. In this study, relationships between bread volume and some physical and physicochemical tests were examined. Regression relationships were found significant between bread volume and properties that have a significant correlation between the volume of bread. In cascading regression analysis, regression equation of bread volume between hardness, thousand kernel weight, farinograph development time, farinograph water absorption, mixograph peak height, mixograph stability were found at the significant level of (p<0.01) and mixograph peak area and total area were found at the significant level of (p<0.05) statistically. These parameters can be successfully used as a selection criteria for wheat breeding programs. Determination of these properties will be useful for predicting bread volume in bread wheat trade. Keywords : Bread wheat, bread volume, farinograph, extensograph, mixograph