نوع مقاله : مقاله پژوهشی
نویسندگان
1 محقق مرکز تحقیقات کشاورزی و منابع طبیعی استان لرستان
2 موسسه تحقیقات اصلاح و تهیه نهال و بذر
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Abstract
Introduction
In addition to the genetic structure of the grain, the baking quality of wheat is influenced by a set of effects of soil, water, air, seed and grain storage. Climatic conditions and crop management such as the amount of irrigation water, fertilizer, pest and disease management, harvesting conditions and the way wheat is stored until it is converted into flour all affect the final quality of the bread produced. The quality of bread depends on the quality of the wheat produced. On the other hand, the baking value of different wheat varieties depends on the amount of their components, especially the gluten present in the grain. The quality of wheat in different varieties and different climatic conditions is not the same. Examining the diversity between wheat produced in different parts of the country can help researchers to identify superior varieties and better climatic conditions and lead to precise planning for higher wheat production. Therefore, this study was conducted to investigate the baking quality of wheat produced throughout 31 provinces of Iran during a five-year study.
Materials and Methods
In this study, the quality of wheat varieties produced in farmers' fields was examined at the overall level. In this study, 6787 samples of 34 wheat varieties were collected during 5 years from 2013 to 2018 nationwide and were examined for bakery quality.
Research findings
The results of this study showed that the highest thousand-grain weight of 46.1gr belonged to the Ehsan variety of water wheat. Also, the highest grain protein content was obtained in the Mehrgan variety of water wheat (12.4 %). The wet gluten content in the Verinak variety of water wheat (29.7 %) was the highest, while the Zagros variety of water wheat had the highest grain hardness index by 49.7. The results also indicated that the Verinak variety of water wheat had the highest Zeleny sediment volume by 32.3 ml. The results showed that the highest SDS sediment height was related to the Mehrgan variety (63.1) and the Homa variety had the lowest SDS sediment volume by 49.3.
Conclusion
Generaly, the results showed that overall the baking quality of irrigated wheats produced in the country was higher than that of rainfed wheats, and the Ehsan, Mehregan, and Verinak varieties had higher baking quality for bread production. The existence of a positive correlation between quality traits provides the opportunity to select desirable wheat populations with better baking characteristics by selecting varieties that have related quality characteristics. Based on the results of this study, it is possible to plan at the macro level the production of quality wheat varieties for the production of desirable bread.
کلیدواژهها [English]
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