Rheological assessment of different bread wheat genotypes induced via radiation and hybridization

Abstract EN

The study aimed to evaluate the physicochemical and rheological properties of flour samples for six commercial Egyptian bread wheat (two commercial varieties namely Giza-168 and Gemmeiza-11, and four promising lines namely L84, L148, M10, and M34).

The sample of M10 which induced/mutated by gamma radiation at dose 350 Gy, showed the best physicochemical and rheological properties, i.

e.

, ash, protein, wet gluten, gluten index, falling number, extraction percentage, and Zeleny value were 0.63, 14.1 % , 36.4 % , 87% , 567 sec.

, 83.8% and 58 % , respectively.

The farinograph parameters water orption (65.8% ), dough development time (11 min) and dough stability (10.8 min) were significantly (P < 0.05) higher in M10 compared to all other samples under study.

Furthermore, alveograph parameters showed the highest tenacity (142 mm), dough extensibility (107 mm) and dough deformation energy (499 10-4J).

Thus, the promising sample induced via gamma radiation (M10) was the best for parameters in bread making.