Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of Turkey

Abstract

In this study, the physical (color, grain size, equivalent diameter, sphericity, kernel surface area, kernel volume, thousand kernel weight, hectoliter weight, dry weight and wet weight), physicochemical (technological) (dry volume, wet volume, water absorption capacity, water absorption index, swelling capacity, swelling index, gluten index, Zeleny sedimentation and delayed sedimentation) and chemical (moisture, protein and wet gluten contents) properties of the most grown bread wheat varieties (Triticum aestivum L.) (Adana 99, Ceyhan 99, Sagittario, and Dinç) in Mardin region of Turkey during 2018 were compared. Statistically significant differences (P≤0.05) were obtained between wheat varieties in terms of physical, physicochemical-technological and chemical quality characteristics. It has been determined that thousand kernel weight and hectoliter weight values of wheat varieties which are superior to the wheat varieties in terms of their grain sizes were generally higher than the others. Thousand kernel weight, hectoliter weight, protein, wet gluten, gluten index and Zeleny sedimentation values of wheat varieties were found in the range of 35.48-42.71 g, 77.91-81.00 kg/hl, 11.50-13.25%, 29.04-33.79%, 82.5-89.5 and 26.0-43.5 ml, respectively. The differences in quality characteristics between wheat varieties may be important for the flour producers that produce flour for both industrial and traditional