Bas-Zeybekoglu, NihanKemahlioglu, KemalOva, Gulden2019-10-272019-10-2720181018-46191610-23041018-46191610-2304https://hdl.handle.net/11454/30889In 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.eninfo:eu-repo/semantics/closedAccessYufkaqualitywheatArticle2712B95649572WOS:000456226800018Q4