DETERMINATION OF SOME QUALITY PROPERTIES OF WHEAT GENOTYPES SUITABLE FOR YUFKA FLOUR PRODUCTION IN IZMIR
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Parlar Scientific Publications (P S P)
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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.
Açıklama
Anahtar Kelimeler
Yufka, quality, wheat
Kaynak
Fresenius Environmental Bulletin
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
27
Sayı
12B
