Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines

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dc.contributor.authorMutwal, Noha İ. A.
dc.contributor.authorMustafa, Abdelmoniem İ.
dc.contributor.authorAhmed, İsam A. Mohamed
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.departmentZiraat Fakültesitr_TR
dc.date.accessioned2021-09-27T08:23:44Z
dc.date.available2021-09-27T08:23:44Z
dc.date.issued2018-03-31
dc.description.abstractThe present work examined the effect of genotype and environment on protein content and fractions, gluten and starch fraction, SSL (sodium stearoyl-2-lactylate) and DMG (distilled mono glyceride) binding ability of starch and specific loaf volume (SLV) of six wheat genotypes grown in three different environment. Genotype and environment significantly affected all quality attributes under investigation. However, protein content and fractions showed differences in relative effects of genotype and environment. Most of the protein quality characteristics were influenced more by genotype than environment. Size distribution of gluten subunits was significantly affected by genotype and environment. It was observed that as the flour protein content increased, the magnitudes of monomeric proteins appeared to rise, but glutenin decreased. Flour protein content was expressively associated with gliadin and dough making characteristics. Environment influenced beedings.tr_TR
dc.identifier.endpage129tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue1tr_TR
dc.identifier.startpage119tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.446407tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/74913
dc.identifier.volume24tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.446407tr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectWheat genotypestr_TR
dc.subjectLoaf volumetr_TR
dc.subjectElectrophoresistr_TR
dc.titleEffect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Linestr_TR
dc.typeArticletr_TR

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Cilt:24 Sayı:01 (2018)