Biotech Studies 2016, Vol 25, Num, 1     (Pages: 012-018)

Investigation of Relationships Between Bread Volume and Some Quality Parameters in Common Wheat (Triticum aestivum L.) Genotypes


1 Tarla Bitkileri Merkez Araştırma Enstitüsü Müdürlüğü, Ankara DOI : 10.21566/tarbitderg.279719 Viewed : 957 - Downloaded : 905 In this study, the relationship between bread volume and some quality parameters of bread wheat genotypes belonging to 9 trials grown in 6 locations in 2010-2011 growing season were investigated. In the study, hardness, test and thousand kernel weights, flour yield, Zeleny and modified Zeleny sedimentation, protein content, alveograph (W, P, L, G) and farinograph (stability, softening degree, water absorption) parameters, wet and dry glutens, gluten index, falling number, bread volume and weight values were determined and correlations between bread volume and other parameters were investigated. According to results, positive (p<0.01) correlations between bread volume and Zeleny sedimentation, modified Zeleny sedimentation, grain protein content, alveograph parameters (W, L, G), wet gluten, dry gluten, bread weight were determined while there were negative (p<0.01) correlations between bread volume and test weight, thousand kernel weight, flour yield. Beside, regressions relationships were examined between bread volume and parameters having significant correlations with bread volume. Regression equations having the highest coefficients of determination (R2) were obtained from dry and wet gluten parameters. Keywords : Bread wheat, quality parameters