Preliminary evaluation of selected wheat genotypes for some quality characteristics
1993
Abdul-Hussain, S.S. (Baghdad Univ. Coll. of Agric. Dept. of Food Technology (Iraq))
Different wheat genotypes of both spring and winter growth habit represent local and world collection were evaluated for some quality characteristics. Significant differences among the studied genotypes were observed for the whole characters. The 1000 kernel weight ranged from 34-25g. The Tunisian spring genotypes"2112-19" was the highest. The protein content in wheat flour ranged from (10.5-16.8). Most of the genotypes showed high protein content. The winter genotypes were the highest. The flour extraction ranged from (48.2-64.7). The spring genotypes were highest than winter genotypes in this character. The high flour extraction was in most cases associated with high kernal weight. The falling number ranged from (241-676). This test indicates the amylase enzymes activity. The winter genotypes showed higher values. Wet gluten ranged from 19.2-37.4 and dry gluten from 6.8-13.2. Saber Beg showed the highest values among the spring genotypes. This genotype is still the best in quality among the local genotypes. Among the world collection, some spring genotypes and all. The winter genotypes were promising
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