EVALUATION OF RHEOLOGICAL CHARACTERISTICS, YIELD AND ITS COMPONENTS IN SOME BREAD WHEAT GENOTYPES

Abstract

The quality properties of grain are an important factor in determining the final use of wheat flour and contribute to increasing the performance of the value chain. Therefore, quality properties are one of the main objectives of wheat breeding programs, as they are taken into account in the process of developing new varieties. Therefore, the current study aims to evaluate the grain yield, its components, and the chemical and rheological properties of five bread wheat genotypes, namely: (Doma 6, 2MA, 8-T2-49, 11-T3-50, and 13-T4-30). These genotypes were planted in mid-November at the Al-Suwaira Research Station Agricultural Research Office. During the years 2020 and 2021. The results showed that there were significant differences in grain yield, its components, where the genotypes (2MA, 11-T3-50 and 8-T2-49) exceeded in grain yield and gave averages (5340, 5833, 5213) and (6873, 6849, 6460) kg .hectare for the first and second seasons of study, respectively. This superiority in grain yield was the result of having high combinations of yield components. The results also showed significant differences in farinograph parameters, where the values ranged (61.4 - 67.7) % for water absorption and (4.3 - 7.8) minutes for dough development time and (4.2 - 11.8) minutes for dough stability and (71 - 150) for the degree of farinograph. The differences in extensograph tests were also significant, and the values ranged (85 - 190) cm2 for area under the curve and (259 - 483) Brabender units for resistance and (178 - 309) mm for extensibility. Significant differences were also found between genotypes in the percentage of the wet and dry gluten and the gluten index, and the values ranged (25 - 38) %, (8.2 - 12.3) % and (12-92) % of these properties, respectively.
The two genotypes (2MA and 8-T2-49) showed superiority in the productivity and quality characteristics. As they possessed the highest averages of grain yield and its components and the best values for most of the rheological characteristics and the quantity and strength of the gluten and these characteristics qualify it to be a candidate for submission for registration and release.


Keywords: Grain Yield, Yield components, Bread wheat, Farinograph, Extensograph, Gluten