دراسة بعض الصفات الفيزيائية، الكيميائية و الريولوجية لأربعة أصناف من قمح الخبز

Abstract EN

This study was conducted in the laboratory of Aden Silos and Mills Co.

for investigating of some physical, chemical, rheological properties of four bread wheat cultivars: Kalyansona, Seyoun, AREA32 and Ghoneimy.

The results indicated that AREA32 cultivar gave the highest value in weight of 1000 kernels in both seasons (35.86 and 37.65 gm.), while Seyoun cultivar gave the lowest values (32.29 and 33.27 gm.) in the tow seasons respectively.

Kalyansona cultivar recorded the highest value in specific weight test (77.19 kg/ hectoliter) in the first season and Seyoun cultivar (75.80 kg/ hectoliter) in the second season, while AREA32 cultivar gave the lowest values (73.67 and 73.64 kg/ hectoliter) in both seasons respectively.

Kalyansona cultivar produced the highest value significantly in wet gluten (39.24 and 38.94 %), water absorption percentage (63.3 and 58.9%) and mixing tolerance index (75 and 80 B.U.) in both seasons as compared with other cultivars.

Seyoun cultivar gave the highest value significantly in the crude protein (15.92 and 15.64%) as compared with other cultivars, while Ghoneimy cultivar gave lowest value in wet gluten (35 and 36.33%) and crude protein (13.05 and 13.55%) in both seasons respectively.

Seyoun cultivar took longest time (8.5 min.) in the first season for dough development time, while Ghonamy cultivar took shortest time (4 min.) in both seasons.