Türkiye'nin Farklı İllerinde Yetiştirilen Yerel Karakılçık Buğday Çeşitlerinin Bazı Fiziksel ve Fizikokimyasal Özellikleri

Abstract

Türkiye, one of the first places where wheat was cultivated, is the gene source of ancient wheat varieties that have attracted great interest in recent years. In this study, Karakılçık wheat varieties (KWV) grown by local producers in different provinces of Türkiye for the production of "Karakılçık Bread" were collected. Some physical (foreign matter, hectoliter and thousand kernel weight, grain hardness, kernel size distribution and homojenity, and colour) and physicochemical (wet and dry gluten, gluten index, falling number, zeleny sedimentation, and delayed sedimentation) characteristics of these KWV were determined and compared with a modern bread wheat variety (MBWV). The hectoliter and thousand kernel weights of KWV varied between 26.0-44.74 g and 60.43-70.80 kg hl-1, respectively. It was determined that the KWV of İzmir, Çanakkale, and Konya provinces had the largest and most homogeneous grain structure, while the Antalya KWV had the lightest and the Samsun KWV had the darkest grain color. The highest wet and dry gluten values were measured in the KWV of Antalya province, followed by MBWV and Konya province KWV. Significant differences were determined between MBW and KWV in terms of sedimentation and delayed sedimentation values (p