Title of article
Variation of yield, milling, technological and rheological characteristics in some Egyptian bread wheat (Triticum aestivum L.) cultivars
Author/Authors
Seleiman, M. F. University of Helsinki - Department of Agricultural Sciences, Finland , Abdel-Aal, S. M. Minufiya University - Faculty of Agriculture - Department of Crop Science, Egypt , Ibrahim, M. E. Minufiya University - Faculty of Agriculture - Department of Crop Science, Egypt , Monneveux, P. Montpellier SupAgro, France
From page
84
To page
90
Abstract
A field experiment was conducted to evaluate yield, milling, technological and rheological characteristics of four Egyptian bread wheat cultivars (Gemmeiza 7, Gemmeiza 9, Sakha 93 and Giza 168). Results showed that Gemmeiza 9 had the highest number of spikes per m^2, number of grains per spike and grain yield. Gemmeiza 7 had the highest fine and coarse bran, protein, wet and dry gluten percentages as well as the best farinograph and extensograph properties (dough development time, dough stability time and dough resistance to extension). Sakha 93 had higher flour and carbohydrate percentages than the other cultivars. Consequences for breeding are discussed.
Keywords
wheat , Triticum aestivum L. , yield , grain quality , rheological properties , dough
Journal title
Emirates Journal of Food and Agriculture
Journal title
Emirates Journal of Food and Agriculture
Record number
2554257
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