Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes

Abstract

Alveograph analysis has long been one of the important methods in determination of bread making quality of wheat genotypes. Sixty-four bread wheat genotypes were analyzed for five alveograph parameters including alveograph energy (W, 10-4 joule) (AE), dough strength (P, mm), elasticity (L, mm) index of swelling (G, cm3), alveograph configuration ratio (P/L), protein content (PC) and hardness (HRD). Genotype means of AE ranged from 155.4 x10-4 J to 444.7 x10-4 J. Ocoroni86/Pewit3 reached the highest AE value with 444.7 x10-4 J. Pamukova-97 was in the same statistical group with 426.5 x10-4 J AE value. Genotype means of P ranged from 50.0 mm to 162.9 mm. Aköz/Galil had the highest P value with162.9 mm. Genotype means of L ranged from 40.6 mm to 180.8 mm. Sunco/Pastor had the highest L value with 180.8 mm. Genotype means of G ranged from 14.35 cm3 to 29.98 cm3. Sunco/Pastor had the highest G value with 29.98 cm3. Genotype means of P/L ranged from 0.29 to 3.77. Aköz/Galil had the highest P/L rate with 3.77. The genotype means of protein content (PC) ranged from 10.6% to 14.2%. Genotypes with 13% or more PC in this study were Pamukova-97/Arostor, Pewit-3, Aldane and Ocoroni-86/Pewit-3. The mean HRD values of the genotypes ranged from 46.5% to 68.0. The sisters of Adana-99/Sultan-95 (Genotypes 16 and 17) and Pamukova-97/Sönmez were the hardest grained genotypes in the study. The produced information will be useful for bread wheat breeding programs attempting to improve high quality bread wheat cultivars.