DETERMINATION OF FALLING NUMBER AND EXTENSOGRAPHICAL PROPERTIES OF SOME BREAD WHEAT VARIETIES CULTIVATED IN CENTRAL ANATOLIA REGIONJournal: International Journal of Engineering Sciences & Research Technology (IJESRT) (Vol.7, No. 7)
Publication Date: 2018-07-30
Authors : İsmail Naneli Abdulkadir Tanrıkulu; Mehmet Ali Sakin;
Page : 223-226
Keywords : Alpha-Amylase Activity; Bread Wheat; Quality; Variety.;
In order to determine the rheological (extensograph and falling number) properties of some bread wheat varieties cultivated in Sivas, 4 cultivars (Esperia, Tosunbey, Flamura-85, Krasunia Odeska) were performed in the total of 600 samples, including replicates from 150 different locations. In the survey; FN (falling number) (sec), FFN (fungal falling number) (sec), Water absorption (%), Energy (cm2 ) (45', 90', 135'), Extensibility (mm) , 135'), Maximum resistance (BU) (45', 90', 135') as rheological properties were investigated. Significant differences were found between the varieties in terms of the characteristics examined. Maximum water absorption (54.1%) and extensibility (159 mm, 45') were observed in Flamura-85 cultivar while FN and FFN showed the highest values (358.8'', 652.8'') of Esperia variety. Maximum resistance and energy respectively; Esperia (766 BU, 135') and Tosunbey (135 cm2 , 90') varieties. In the direction of the results obtained from the parameters examined, Esperia and Tosunbey cultivars appeared in the foreground.
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