دراسة الخواص الفيزيوكيميائية والريولوجية لبعض أصناف أكساد من القمح الطري والقاسي تحت ظروف الزراعة المطرية

الملخص EN

This research was conducted to study the physicochemical and rheological properties of four Acsad wheat cultivars, two of them are bread wheat (Triticum aestivum L.) (acsad885 and acsad1133) and the others are durum (Triticum durum L.) (acsad1 105 and acsad1229), which were recently harvested (2020-2021) and grown under rainfed conditions.

To assess the quality of these cultivars, extensograph and farinograph tools were used.

Evaluation results of the protein content showed a significant increase in the average protein content of all the investigated cultivars, especially in the durum ones, which amounted to approximately 16%.

The other cultivars of durum were also distinguished by a significant increase in the average of virtuousness and the extraction rate.

The studied wheat cultivars were characterized by a high average of falling number, average water absorption rate, and low enzymatic activity, which makes them suitable for bread making, but a decrease in dough formation time and stability time, which is related to the quality of gluten, were observed.