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Journals / Gıda / 2015 / Cilt: 40 - Sayı: 4

INVESTIGATION on QUALITY CHARACTERS and CORRELATIONS AMONG HARDNESS with OTHERS in BREAD WHEAT

EKMEKLİK BUĞDAYDA SERTLİK İLE KALİTE ÖZELLİKLERİ ARASINDAKİ İLİŞKİLERİN ARAŞTIRILMASI

Zekiye Budak BAŞÇİFTÇİ
Gülcan KINACI
Journal
Gıda
Pages
187–192
Publication Date
2015-08-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Considering the interest of industry,farmers and breeders who evaluating the quality of wheat for several uses, this study present lines canbe use for those purposes

📌 3 Key Takeaways

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Objective & Hypothesis:Two variety candidate bread wheat, ESOGUZF-1 and ESOGUZF-2 which were improved from the crossesbetween widely grown winter cultivars Bezostaja 1, Dağdaş 94 and Kınacı 97 were planted togetherwith the parents in Randomised Complete Blocks Design to compare for hardness (HD), protein content(PC), sedimentation value (SV), gluten content (G) and gluten index (GI) and study on correlationbetween hardness and the others.
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Key Findings & Data:Significant and positive correlations weredetermined between hardness and gluten and gluten index in lines.
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Conclusion & Impact:Considering the interest of industry,farmers and breeders who evaluating the quality of wheat for several uses, this study present lines canbe use for those purposes
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Buğday · kalite · sertlik

Abstract

Two variety candidate bread wheat, ESOGUZF-1 and ESOGUZF-2 which were improved from the crossesbetween widely grown winter cultivars Bezostaja 1, Dağdaş 94 and Kınacı 97 were planted togetherwith the parents in Randomised Complete Blocks Design to compare for hardness (HD), protein content(PC), sedimentation value (SV), gluten content (G) and gluten index (GI) and study on correlationbetween hardness and the others. Values obtained from analysis of the traits were indicated that bothlines are suitable for quality bread making. The genotypic and phenotypic variances and the heritabilityestimates were present high values for investigated traits. Significant and positive correlations weredetermined between hardness and gluten and gluten index in lines. Considering the interest of industry,farmers and breeders who evaluating the quality of wheat for several uses, this study present lines canbe use for those purposes

Özet

Üç ekmeklik buğday çeşidinin (Bezostaja 1, Dağdaş 94 ve Kınacı 97) melezlenmesi ile geliştirilenESOGUZF-1 ve ESOGUZF-2 çeşit adayları tesadüf blokları deneme desenine göre ekilmiştir. Adaylarınsertlik ile protein içeriği, sedimantasyon değeri, gluten içeriği ve gluten indeksi arasındaki korelasyonuincelenmiştir. Elde edilen sonuçlara göre her iki çeşit adayının kaliteli ekmek yapımına uygun olduğubelirtilmiştir. Elde edilen sonuçlara göre genotipik varyans, fenotipik varyansın önemli, kalıtım derecesiise yüksek olduğu tespit edilmiştir. Çeşit adaylarının sertlik ile gluten ve gluten indeksi özellikleriarasındaki korelasyonun önemli ve olumlu çıkmıştır. Denemede kullanılan çeşitlerin adaylarının kaliteözellikleri incelendiğinde çeşit adaylarının ıslah programlarına dâhil edilmesi ve üreticilere kullanımasunulması tavsiye edilmektedir. Elde edilen sonuçlara göre buğday kalitesi dikkate alındığında her ikiçeşit adayının da üreticiler, sanayiciler ve ıslahçılar için kullanımı uygun görülmüştür

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Cite This Article

BAŞÇİFTÇİ, Z. B., KINACI, G. (2015). INVESTIGATION on QUALITY CHARACTERS and CORRELATIONS AMONG HARDNESS with OTHERS in BREAD WHEAT. Gıda, Cilt: 40 - Sayı: 4, 187–192. https://ajindex.com/articles/39419

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