Research Information System
Journal of Food Quality, vol.27, no.1, pp.73-82, 2004 (SCI-Expanded, Scopus)
An exploratory study was conducted to compare Konya-Bezostoya and Tokat-Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel size and shape and hardness; for moisture, ash and protein content; sedimentation values and wet and dry gluten content to provide background information on kernel characteristics. The chief purpose of the study was to examine the electrophoretic properties of the standard varieties and breeding lines to relate genetic characteristics to bread- or pasta-making potential. Glutenin profiles and gliadin subunits were among the factors studied. Low and high-molecular-weight (HMW) alleles were considered. Two of the breeding lines seemed to have merit for bread making purposes and one additional line for pasta making.