بررسی کیفیت نانوایی گندم‌های تولیدی کشاورزان در مزارع دیم و آبی ایران

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار موسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران.

2 مربی، بخش تحقیقات علوم زراعی و باغی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان لرستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، بروجرد، ایران.

چکیده

مقدمه: کیفیت نانوایی گندم علاوه بر ساختار ژنتیکی دانه، تحت تأثیر مجموعه‏ای از اثرات خاک، آب، هوا، ذخیره بذر و دانه است. شرایط اقلیمی و مدیریت زراعی مانند میزان آب آبیاری، کود، مدیریت آفات و بیماری‎ها، شرایط برداشت و نحوه نگه‏داری گندم تا زمان تبدیل شدن به آرد، همه روی کیفیت نهایی نان تولیدی اثر دارد. کیفیت نان وابسته به کیفیت گندم‎های تولیدی می‏باشد. از طرفی ارزش نانوایی ارقام مختلف گندم به مقدار ترکیبات آن‏ها و به‎خصوص گلوتن موجود در دانه وابسته است. کیفیت گندم در ارقام مختلف و شرایط آب و هوایی متفاوت با هم یکسان نیست. بررسی تنوع بین گندم‌های تولید شده در نقاط مختلف کشور می‏تواند محققان را در شناسایی ارقام برتر و شرایط آب و هوایی بهتر یاری نموده و به برنامه‏ریزی دقیق برای تولید بالاتر گندم منجر شود. از این رو، این مطالعه به منظور بررسی کیفیت نانوایی گندم‎های تولید شده در مناطق مختلف از 31 استان ایران طی یک مطالعه پنج ساله انجام گردید.
مواد و روش‌ها: در این مطالعه کیفیت ارقام گندم تولیدی در مزارع کشاورزان در سطح کل مورد بررسی قرار گرفت. در این تحقیق تعداد 6787 نمونه از 34 رقم گندم در طی پنج سال زراعی از سال 1392 تا 1397 در سطح کل کشور جمع‏آوری و از نظر کیفیت نانوایی مورد بررسی قرار گرفتند.
یافته‌ها: نتایج حاصل از این مطالعه نشان داد بالاترین میزان وزن هزار دانه به مقدار 1/46 گرم متعلق به گندم آبی رقم احسان بود. همچنین بالاترین میزان پروتئین دانه در گندم آبی رقم مهرگان (4/12 درصد) حاصل گردید. میزان گلوتن مرطوب در گندم آبی رقم ارقام ویریناک (7/29 درصد) بالاترین میزان بود. گندم دیم رقم زاگرس بالاترین شاخص سختی دانه به میزان 7/49 را در بین گندم‏های دیم دارا بود. همچنین نتایج بیانگر این مطلب بود که گندم آبی رقم ویریناک با 3/32 میلی‏لیتر بیشترین میزان حجم رسوب زلنی را دارا بود. نتایج نشان داد بیشترین میزان ارتفاع رسوب SDS مربوط به رقم مهرگان (1/63 میلی‏متر) بود و رقم هما دارای کمترین میزان حجم رسوب SDS به میزان 3/49 میلی‏متر بود.
نتیجه‌گیری: به طور کلی، کیفیت نانوایی گندم‌های آبی تولیدی کشور بالاتر از گندم‌های دیم بود و ارقام احسان، مهرگان و ویریناک دارای کیفیت نانوایی بالاتری جهت تولید نان بودند. وجود همبستگی مثبت بین صفات کیفی این فرصت را فراهم نموده که با انتخاب ارقامی که دارای خصوصیات کیفی مرتبط به هم هستند بتوان توده‏های گندم مطلوبی که دارای خاصی نانوایی بهتری هستند را گزینش نمود. بر اساس نتایج حاصل از این مطالعه می‏توان در سطح کلان در مورد تولید ارقام گندم با کیفیت جهت تولید نان مطلوب برنامه‏ریزی نمود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of baking quality of wheat produced by farmers in Iran at rainfed and irrigated farms

نویسندگان [English]

  • Seyed Shahryar Jasemi 1
  • Mahdi Shaaban 2
1 Assistant Prof., Seed and Plant Improvement Institute, Agricultural Research, Education and Extension Organization, Karaj, Iran.
2 Coach, Agriculture Research and Garden Research Department, Lorestan Province Agricultural and Natural Resources Research and Training Center, Agricultural Research, Education and Promotion Organization, Boroujerd, Iran.
چکیده [English]

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, fertiliser, 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 cultivars depends on the amount of their components, especially the gluten in the grain. The quality of wheat varies across different cultivars and climatic conditions. Examining the diversity between wheat produced in different parts of the country can help researchers identify superior cultivars and better climatic conditions, leading 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 cultivars produced in farmers' fields was examined. In this study, 6787 samples of 34 wheat cultivars were collected during five years from 2015 to 2019 nationwide and were examined for baking quality.
Results: The results of this study showed that the highest thousand kernel weight, by 46.1 g, belonged to irrigated wheat cv. Ehsan. Also, the highest grain protein content was obtained in irrigated wheat cv. Mehrgan (12.4 %). The highest wet gluten content was recorded in irrigated wheat cv Verinak (29.7 %). Between rainfed cultivars, the highest grain hardness index was recorded in Zagros cultivar by 49.7. The results also indicated that the highest Zeleny sediment volume was obtained in irrigated wheat cv—Verinak by 32.3 ml. The results showed that the highest SDS sediment height was related to the Mehrgan cultivar (63.1mm), and the Homa cultivar had the lowest SDS sediment volume by 49.3 mm.
Conclusion: In general, the results showed that overall, the baking quality of irrigated wheats produced in Iran was higher than that of rainfed wheats, and the Ehsan, Mehregan, and Verinak cultivars 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 cultivars that have related quality characteristics. Based on the results of this study, it is possible to plan at the macro-level the production of high-quality wheat cultivars for the production of desirable bread.

کلیدواژه‌ها [English]

  • Bread
  • Gluten
  • Grain protein
  • Cultivar
  • Zeleny sediment volume

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