Biotech Studies 1992, Vol 1, Num, 1     (Pages: 027-045)

A RESEARCH ON THE QUALITY PROPERTIES OF HUNGARIAN - YUGOSLAVIA BREAD WHEAT VARIETIES

Naile KOÇAK 1 , Ayhan ATLI 2 , Erşan KARABA 3 , Turhan TUNCER 4

1 Dr. Tarla Bitkileri Merkez Araştırma Enstitlisli, ANKARA
2 Tarla Bitkileri Merkez Araştırma Enstitlisli, ANKARA
Viewed : 234 - Downloaded : 133 This research was made to investigate the quality of bread wheat varieties originally from Hungary and Yugoslavia. in this study, totally 528 samples of 22 varieties grown at 24 different locations were analyzed for test weight, protein content, sedimentation value, farinograph, alveograph and ekstensograph values. According to the results Hungarian.-.Yugoslavian varieties: Partizanka, Partizanka-Niska, Arpatan 9 (MV-9), and Attila 12 (MV-12) were higher quality. Sagvari, Gk-32-82, Zombar, Nada, Zitarca, Zitnica, GK-örze, Kinsco and Lonja varieties were determined to be weak quality. Keywords : Hungarian - Yugoslavia bread wheat varieties; test weight; protein content; farinograph; alveograph; ekstensograph