Evaluation of some genotypes of bread wheat cultivated in Sulaimanyah city for their physical, chemical and rheological traits

Abstract EN

Seven genotypes of bread wheat (Bora, Sagittario, Scetro, Hesio, Sulaimani-2, Al-Wafia, and Bingal) were evaluated in their physical, chemical and rheological properties of their grains and flour.

The varieties were selected and sowed in Bakrajo field station belongs the Directorate of Agricultural Research Center in Sulaimanyah.

The result showed that the specific weight, the weight of one thousand kernel and flour extraction rate for tested wheat ranged from 79.3 to 82.8 kg/hectoliter, 43.75 – 48.89 g and 58.33- 68.42% respectively.

The result also showed that Bingal contained the high percentage of protein (14.2% ).

The rheological results showed that Sagittario had the lower value of Amylograph peak viscosity (670 AU) compared with Sulaimani-2 which had the highest value (1300 AU).

Farinograph stability time parameter ranged between 1.3 and 2.1 for tested wheat.

However, Hesio was the better in most of farinograph parameters compared with other samples.

Also, Hesio had the higher loaf volume (225cm3) and loaf specific weight (2.46 cm3/g).