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

EKMEKLİK BUĞDAYDA SERTLİK İLE KALİTE ÖZELLİKLERİ ARASINDAKİ İLİŞKİLERİN ARAŞTIRILMASI

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

Zekiye BAŞÇİFTÇİ BUDAK
Gülcan KINACI
Journal
Gıda
Pages
187–192
Publication Date
2022-10-17
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 can be 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 crosses between widely grown winter cultivars Bezostaja 1, Da¤dafl 94 and K nac 97 were planted together with 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 correlation between hardness and the others.
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Key Findings & Data:Significant and positive correlations were determined 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 can be use for those purposes.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Two variety candidate bread wheat, ESOGUZF-1 and ESOGUZF-2 which were improved from the crosses between widely grown winter cultivars Bezostaja 1, Da¤dafl 94 and K nac 97 were planted together with 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 correlation between hardness and the others. Values obtained from analysis of the traits were indicated that both lines are suitable for quality bread making. The genotypic and phenotypic variances and the heritability estimates were present high values for investigated traits. Significant and positive correlations were determined 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 can be use for those purposes.

Özet

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

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Cite This Article

BUDAK, Z. B., KINACI, G. (2022). EKMEKLİK BUĞDAYDA SERTLİK İLE KALİTE ÖZELLİKLERİ ARASINDAKİ İLİŞKİLERİN ARAŞTIRILMASI. Gıda, Cilt: 40 - Sayı: 4, 187–192. https://ajindex.com/articles/525301

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