Milling and baking quality of ethiopian bread wheat cultivars
2000
Gelalcha, S. | Debelo, D. | Girma, B. (kulumsa Agricultural Research Center, Asella (Ethiopia)) | Payne, T. (Centro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT), Addis Ababa (Ethiopia)) | Alemayehu, Z | Yaie, B. (kulumsa Agricultural Research Center, Asella (Ethiopia))
Information on physical and chemical quality parameters are necessary to assess the suitability of wheat varieties for different industrial uses. During 1998, ten recommended bread wheat varieties were tested with and without fertilizer at three locations in Arsi Zone of Ethiopia, representing well-drained highland and medium altitude sites and a waterlogged Vertisol. The varieties were subjected to laboratory analysis for milling and baking quality parameters, viz., FL y , FPC, MDT, LFV, HLM and TKM. Statistically significant differences were observed among the varieties for all characters studied. There were also significant differences due to applied fertilizer for flour yield, test weight, kernel weight and grain yield. Fertilizer by variety interaction significantly affected only flour protein content. Flour protein content was highly and positively correlated with test weight, grain size, flour yield and dough development time. Flour yield was positively correlated with test weight and grain size. Varieties such as Dashen, Galama, Megal and Abola exhibited good baking quality due to high quality gluten and high water absorption .capacity. The other test varieties tended to be more suitable for biscuit making.
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