Farklı Buğday Genotiplerinde Kalite Parametrelerinin İncelenmesi Üzerine Bir Araştırma.

This study was conducted in order to determine the quality parameters of some bread wheat varieties, lines and landraces. 17 advenced bread wheat lines, 8 registered spring varieties and 5 landraces were used as material. Moisture of genotype, protein content, Zeleny SDS and farinograph values were examined. The study aimed to compare the genotypes with detailed quality potentials. When the result were summarized, protein content, Zeleny SDS of genotypes ranged between ,9.1-14.6%, 14-50 ml, respectively. Inaddition, the reological properties of the dough were determined by farinograph and analyses. The Farinograph Quality Number (FQN), which is a result of measurements with the Farinograph device, ranged from 22 mm to> 200 mm. [ABSTRACT FROM AUTHOR]