Bazı ekmeklik buğday (Triticum aestivum L.) genotiplerinin alveograf hamur parametrelerinin tespiti ve değerlendirilmesi

Buğday genotiplerinin ekmek yapım kalitesinin belirlenmesinde alveografik analizler uzun süredir önemli yöntemlerden biri olmuştur. Alveograf enerjisi (W, 10-4 joule) (AE), hamur mukavemeti (P, mm), esneklik (L, mm), şişme indeksi (G, cm3), alveograf dahil olmak üzere beş alveograf parametresi için altmış dört ekmeklik buğday genotipi analiz edilmiştir. Alveograf konfigürasyon oranı (P/L), protein içeriği (PC) ve sertlik (HRD). AE genotip ortalamaları 155.4 ile 444.7x10-4 J arasındadır. Ocoroni86/Pewit3, 444.7 x10-4 J ile en yüksek AE değerine ulaşmıştır. Pamukova-97, 426.5 x10-4 J AE değeriyle aynı istatistik grubunda yer almıştır. P genotip ortalamaları 50.0 mm ile 162.9 mm arasındadır. Aköz/Galil, 162.9 mm ile en yüksek P değerine sahip bulunmuştur. L genotip ortalamaları 40.6 mm'den 180.8 mm'ye kadar değişmiştir. Sunco/Pastor, 180.8 mm ile en yüksek L değerine sahip olmuştur. G genotip ortalamaları 14.35 cm3 ile 29.98 cm3 arasındadır. Sunco/Pastor 29.98 cm3 ile en yüksek G değerine sahip bulunmuştur. P/L oranı genotip ortalamaları 0.29 ila 3.77 arasında belirlenmiştir. Aköz/Galil 3.77 ile en yüksek P/L oranına sahip bulunmuştur. Protein içeriğinin (PC) genotip ortalamaları % 10.6 ile % 14.2 arasında belirlenmiştir. Bu çalışmada % 13 veya daha fazla PC içeren genotipler, Pamukova-97/Arostor, Pewit-3, Aldane ve Ocoroni-86/Pewit-3 olmuştur. Genotiplerin ortalama HRD değerleri % 46.5 ile 68.0 arasında değişmektedir. Kardeş hatlar Adana-99/Sultan-95 (Genotipler 16 ve 17) ve Pamukova-97/Sönmez çalışmadaki en sert genotipler olarak belirlenmiştir. Elde edilen bilgiler, yüksek kaliteli ekmeklik buğday çeşitlerini geliştirmede yoğun çaba harcayan buğday yetiştirme programları için çok yararlı olacaktır.

Anahtar Kelimeler:

Reoloji, Alveograf, Hamur kuvveti, Protein, Sertlik

Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes

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. Aköz/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. Aköz/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/Sönmez 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.

Keywords:

Rheology, Alveograph, Dough strength, Protein, Hardness,

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