THE FIRST EVALUATION OF QUALITY AND BAKING QUALITY TRAITS OF A NEW CEREAL GENOTYPES, TRITIPYRUM, WITH TRITICALE AND BREAD WHEAT VARIETIES

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SHAHSEVAND HASANI H.; SOLTANINEZHAD N.

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2007 | Volume:14 | Issue:3 Page(s): 51-67

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Title

THE FIRST EVALUATION OF QUALITY AND BAKING QUALITY TRAITS OF A NEW CEREAL GENOTYPES, TRITIPYRUM, WITH TRITICALE AND BREAD WHEAT VARIETIES

Author(s)

SHAHSEVAND HASANI H. | SOLTANINEZHAD N. | Issue Writer Certificate

Keywords

BAKING QUALITY TRAITSQ3

TRITIPYRUMQ3

TRITICALEQ3

BREAD WHEATQ3

Abstract

Wheat is a strategic and valuable cereal in nutrition diet of human being. In order to increase the germplasm of agronomical 6x wheat, a wide range of new wheat genotypes i. e: TRITIPYRUM lines, have been produced by interspecific hybridizaton. An experiment was conducted to evaluate their BAKING QUALITY TRAITS in comparison with promising TRITICALE lines and BREAD WHEAT varieties. The field trail was swon as a randomized block design with four replications. The physical, chemical and baking quality characters of TRITIPYRUM and TRITICALE lines along with wheat varieties were studied. The following traits were measured on each plot: a) Physical traits of grain including; 1000-grain weight (gr), grain hardness, grain moisture (%), bread volume, sedimentation volume and water absorption (%). b) Chemical traits of grain including; protein amount (%) by Zeleny and S.D.S, a-amylase enzayme activity, gluten index, dry gluten and wet gluten. c) Bakihg quality traits of dough by Farinograph method including; water absorption (%), arrival time to 500 brinder, maximum height at 500 brinder, breakdown time from 500 brabender and stability time of Farinograph curve to 500 brabender line, mixing tolerance index and valorimetery value. The results indicated highly significant differences between TRITIPYRUM genotypes with TRITICALE lines and BREAD WHEAT varieties. Although TRITIPYRUM lines had non-glassy seed and low gluten index, they showed high difference in protein (%), bread volume and flour yield. The mean comparison by Duncan test showed that TRITIPYRUMs lines had low baking quality than the promising TRITICALE lines and BREAD WHEAT varieties. Therefore, by now the TRITIPYRUM flour only can be used in food industy and production the semi- flat bread by mixing its flour with the flour of other BREAD WHEAT varieties. There was a significant correlation (a=%5) between most of the baking quality characters in three amphipods indicating a particular variation between TRITIPYRUM lines which is very important for breeding of this new cereal.

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APA: Copy

SHAHSEVAND HASANI, H., & SOLTANINEZHAD, N.. (2007). THE FIRST EVALUATION OF QUALITY AND BAKING QUALITY TRAITS OF A NEW CEREAL GENOTYPES, TRITIPYRUM, WITH TRITICALE AND BREAD WHEAT VARIETIES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 14(3), 51-67. SID. https://sid.ir/paper/9727/en

Vancouver: Copy

SHAHSEVAND HASANI H., SOLTANINEZHAD N.. THE FIRST EVALUATION OF QUALITY AND BAKING QUALITY TRAITS OF A NEW CEREAL GENOTYPES, TRITIPYRUM, WITH TRITICALE AND BREAD WHEAT VARIETIES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2007;14(3):51-67. Available from: https://sid.ir/paper/9727/en

IEEE: Copy

H. SHAHSEVAND HASANI, and N. SOLTANINEZHAD, “THE FIRST EVALUATION OF QUALITY AND BAKING QUALITY TRAITS OF A NEW CEREAL GENOTYPES, TRITIPYRUM, WITH TRITICALE AND BREAD WHEAT VARIETIES,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 14, no. 3, pp. 51–67, 2007, [Online]. Available: https://sid.ir/paper/9727/en

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