The effect of vitreousness on 3-durum wheats ( T. durum Desf. ) quality in Kahramanmaras

Anahtar Kelimeler:

makarnalık buğday, Triticum durum, buğday, çeşitler, Kahramanmaraş, Türkiye, ürün kalitesi

In this research, quality differences between samples which have vitreous and nonvitreous kernels of varieties Balcah-85, Mexicali-75 and Diyarbakir-81 were investigated. In the study, vitreous and nonvitreous kernels were seperated and added to each other at the proportion of 20%, 40%, 60% and 80% prior to milling. The results of the study showed that as the vitreousnes percentage increased the protein content was increased. At the same time the thousand kernel weight, hectoliter and above 2,5mm sieve were decreased statistically.

Keywords:

durum wheat, Triticum durum, wheat, varieties, Kahramanmaras, Turkey, crop quality,

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