DETERMINATION OF SOME QUALITY PROPERTIES OF WHEAT GENOTYPES SUITABLE FOR YUFKA FLOUR PRODUCTION IN IZMIR
Makaleler > Tam Makale · 2018
Yazarlar: Nihan Bas-Zeybekoglu, Ömer Kemal KEMAHLIOĞLU, Gülden OVA
FRESENIUS ENVIRONMENTAL BULLETIN, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2018, cilt 27, ss 9564-9572
Özet
In this study, physicochemical, chemical and rheological properties of 13 genotypes were determined in the Izmir province to develop a yufka flour producing wheat genotype. In this context, "genotype x year interactions" of some characteristics of wheat, wheat flour, and dough from the year 2015-2016 and correlations of these analyses were examined. The analyses that are regarded as indicative for the yufka quality criteria are wet gluten, modified zeleny sedimentation, alveoconsistograph W (40), extensograph 45' energy value and Rmax. The prominent genotypes are EBVD1-16-E, EBVD 1-8-E, Efe-E, EBVD 2-48-E, EKM 129-U, Kasifbey-E, and Saggitario-U.