%0 Journal Article
%T Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes
%A Kay£¿han Z. KORKUT
%A Mustafa Erkan BAYRAM
%J -
%D 2018
%X Alveograph analysis has long been one of the important methods in determination of bread making quality of wheat genotypes. Sixty-four bread wheat genotypes were analyzed for five alveograph parameters including alveograph energy (W, 10-4 joule) (AE), dough strength (P, mm), elasticity (L, mm) index of swelling (G, cm3), alveograph configuration ratio (P/L), protein content (PC) and hardness (HRD). Genotype means of AE ranged from 155.4 x10-4 J to 444.7 x10-4 J. Ocoroni86/Pewit3 reached the highest AE value with 444.7 x10-4 J. Pamukova-97 was in the same statistical group with 426.5 x10-4 J AE value. Genotype means of P ranged from 50.0 mm to 162.9 mm. Ak£¿z/Galil had the highest P value with162.9 mm. Genotype means of L ranged from 40.6 mm to 180.8 mm. Sunco/Pastor had the highest L value with 180.8 mm. Genotype means of G ranged from 14.35 cm3 to 29.98 cm3. Sunco/Pastor had the highest G value with 29.98 cm3. Genotype means of P/L ranged from 0.29 to 3.77. Ak£¿z/Galil had the highest P/L rate with 3.77. The genotype means of protein content (PC) ranged from 10.6% to 14.2%. Genotypes with 13% or more PC in this study were Pamukova-97/Arostor, Pewit-3, Aldane and Ocoroni-86/Pewit-3. The mean HRD values of the genotypes ranged from 46.5% to 68.0. The sisters of Adana-99/Sultan-95 (Genotypes 16 and 17) and Pamukova-97/S£¿nmez were the hardest grained genotypes in the study. The produced information will be useful for bread wheat breeding programs attempting to improve high quality bread wheat cultivars
%K Reoloji
%K Alveograf
%K Hamur kuvveti
%K Protein
%K Sertlik
%U http://dergipark.org.tr/mediterranean/issue/37655/412208