Hatay bölgesinde yetiştirilen ekmeklik buğday genotiplerinin agronomik ve ekmeklik kalite karakteristiklerinin belirlenmesi
Yükleniyor...
Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, 2015-2016 yetiştirme döneminde Hatay ekolojik koşullarında yürütülmüştür. Deneme Tesadüf Blokları Deneme Deseni uyarınca 3 tekerrürlü olarak kurulmuş ve 11 ekmeklik buğday genotipi (Adana99, Adelaide, Azul, Ceyhan-99, Karatopak, Lucilla, Masaccio, Sagittario, Seri-2013, Yakamoz, Stendal) materyal olarak kullanılmıştır. Araştırmada, ekmeklik buğday çeşitlerinin agronomik özellikleri (tane verimi, bin tane ağırlığı, hektolitre ağırlığı, tane sertliği, un verimi) unların kalite özellikleri (un rutubet miktarı, un kül miktarı, un protein miktarı, yaş gluten, düşme sayısı, gluten indeks) reolojik özellikler (su absorbsiyonu, gelişme süresi, stabilite, yumuşama derecesi, enerji, direnç, uzama kabiliyeti, max. direnç, işlenebilirlik oranı, max. işlenebilirlik oranı) üretilen ekmeklerin özellikleri (ekmek hacmi, ekmek ağırlığı, ekmek içi ve kabuk (L*, a*, b*) rengi ve ekmek duyusal) incelenmiştir. Araştırmadaki genotip ortalama değerleri; tane verimi 671.13-1054.80 kg/da, bin tane ağırlığı 37.03-51.03 g, hektolitre ağırlığı 76.10-85.10 kg/hL, tane sertliği %66.46-86.36, un verimi %62.63-80.34, unda rutubet miktarı %11.96-14.16, kül miktarı %0.48-0.59, protein miktarı %10.03-14.80, yaş gluten %25.86-36.10, gluten indeksi %93.93-97.19, düşme sayısı 446-674 s, farinogramda su absorbsiyonu %56.79-63.13, gelişme süresi 1.43-12.12 dk, stabilite değeri 2.18-11.08 dk, yumuşama derecesi 42-98 BU, ekstensogramda enerji 65-154 cm2, direnç 236-601 BU, maximum direnç 228-783 BU, esneklik 98-210 mm, işlenebilirlik oranı 1-3.9 BU/mm, max. işlenebilirlik oranı 1.4-6.6 BU/mm, ekmek hacmi 551.25-706.25 cm3, ekmek ağırlığı 124.8-131.9 g, ekmek kabuk rengi L* 43.02-59.61, a* 11.80-17.37, b* 25.47-30.98 ekmek içi rengi L* 70.61-75.61, a* (-1.02)-(-0.54) b* 8.39-13.49, ekmeğin duyusal özelliklerinden simetri değeri 7.83-10, kabuk rengi 7.33-10, yumuşaklık değeri 7.16-10, ekmek içi rengi 7-9.33, gözenek değeri 7.33-8.83 arasında değişiklik göstermiştir. Ceyhan-99 ve Lucilla çeşitleri yüksek verim ve kalitelerinin yanı sıra ekmek özellikleri bakımından da diğer çeşitlere göre üstünlük göstermiş ve Hatay bölgesinde (Amik Ovası) önerilebileceği tespit edilmiştir.
This study was conducted in Hatay region in the 2015-2016 growing period. In the experiment, wheat cultivation pattern was established with 3 replications in accordance with the randomized Blocks Experimental Design and 11 bread wheat genotypes (Adana99, Adelaide, Azul, Ceyhan-99, Karatopak, Lucilla, Masaccio, Sagittario, Seri-2013, Yakamoz, Stendal) were used as material. In this research, grain yield, thousand grain weight, hectolitre weight, grain hardness, flour yield, flour moisture content, flour ash content, flour protein content, wet gluten, falling number, gluten indeks, water absorption, development time, stability, softening resistance, energy, resistance, extensibility, max. resistance, processability ratio, max. processability ratio, bread volume, bread weight, inner bread and crust (L*, a*, b*,) color and sensory values of bread were examined. The mean values of the genotype in the study varied between the following figures; grain yield 671.13-1054.80 kg/ha, thousand grain weight 37.03-51.03 g, hectoliter weight 76.10-85.10 kg, grain hardness 66.46-86.36%, flour yield 62.63-80.34 g moisture content of flour 11.96-14.16%, the amount of ash 0.48-0.59%, protein amount 10.03-14.80%, wet gluten 25.86-36.10%, gluten index 93.93-97.19%, falling number 446-674 sec, water absorption on the farinogram 56.79-63.13%, development time 1.43-12.12 min, stability value 2.18- 11.08 min, softening degree 42-98 BU, energy on the extensogram 65-154 cm2, resistance 236-601 BU, maximum resistance 228-783 BU, flexibility 98-210 mm, processability rate 1-3.9 BU/mm, max. processability ratio 1.4-6.6 BU/mm, bread volume 551.25-706.25 cm3, bread weight 124.8-131.9 g, bread crust color L * 43.02-59.61, a * 11.80-17.37, b * 25.47-30.98 bread inner color L* 70.61-75.61, a * (-1.02)-(- 0.54) b * 8.39-13.49, bread sensory symmetry value 7.83-10, crust color 7.33-10, softness value 7.16-10, inner color 7-9.33, pore value 7.33-8.83. Ceyhan-99 and Lucilla varieties showed superiority compared to other varieties in terms of high yield and quality as well as bread characteristics, and it was determined that they could be recommended in Hatay region (Amik Plain).
This study was conducted in Hatay region in the 2015-2016 growing period. In the experiment, wheat cultivation pattern was established with 3 replications in accordance with the randomized Blocks Experimental Design and 11 bread wheat genotypes (Adana99, Adelaide, Azul, Ceyhan-99, Karatopak, Lucilla, Masaccio, Sagittario, Seri-2013, Yakamoz, Stendal) were used as material. In this research, grain yield, thousand grain weight, hectolitre weight, grain hardness, flour yield, flour moisture content, flour ash content, flour protein content, wet gluten, falling number, gluten indeks, water absorption, development time, stability, softening resistance, energy, resistance, extensibility, max. resistance, processability ratio, max. processability ratio, bread volume, bread weight, inner bread and crust (L*, a*, b*,) color and sensory values of bread were examined. The mean values of the genotype in the study varied between the following figures; grain yield 671.13-1054.80 kg/ha, thousand grain weight 37.03-51.03 g, hectoliter weight 76.10-85.10 kg, grain hardness 66.46-86.36%, flour yield 62.63-80.34 g moisture content of flour 11.96-14.16%, the amount of ash 0.48-0.59%, protein amount 10.03-14.80%, wet gluten 25.86-36.10%, gluten index 93.93-97.19%, falling number 446-674 sec, water absorption on the farinogram 56.79-63.13%, development time 1.43-12.12 min, stability value 2.18- 11.08 min, softening degree 42-98 BU, energy on the extensogram 65-154 cm2, resistance 236-601 BU, maximum resistance 228-783 BU, flexibility 98-210 mm, processability rate 1-3.9 BU/mm, max. processability ratio 1.4-6.6 BU/mm, bread volume 551.25-706.25 cm3, bread weight 124.8-131.9 g, bread crust color L * 43.02-59.61, a * 11.80-17.37, b * 25.47-30.98 bread inner color L* 70.61-75.61, a * (-1.02)-(- 0.54) b * 8.39-13.49, bread sensory symmetry value 7.83-10, crust color 7.33-10, softness value 7.16-10, inner color 7-9.33, pore value 7.33-8.83. Ceyhan-99 and Lucilla varieties showed superiority compared to other varieties in terms of high yield and quality as well as bread characteristics, and it was determined that they could be recommended in Hatay region (Amik Plain).
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture, Ekmeklik buğday, kalite, ekmek, Bread wheat, quality, bread
