1 Ocak 2021 Dergi makalesi Açık Erişim

Karaduman, Yasar; Akin, Arzu; Belen, Savas; Sonmez, Ali Cevat; Dayioglu, Ramis; Bayramoglu, Hasan Orhan

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{
  "@context": "https://schema.org/", 
  "@id": 236388, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Eskisehir Osmangazi Univ, Dept Food Engn, Fac Agr, TR-26160 Eskisehir, Turkey", 
      "name": "Karaduman, Yasar"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Transit Zone Agr Res Inst, TR-26002 Eskisehir, Turkey", 
      "name": "Akin, Arzu"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Transit Zone Agr Res Inst, TR-26002 Eskisehir, Turkey", 
      "name": "Belen, Savas"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Transit Zone Agr Res Inst, TR-26002 Eskisehir, Turkey", 
      "name": "Sonmez, Ali Cevat"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Transit Zone Agr Res Inst, TR-26002 Eskisehir, Turkey", 
      "name": "Dayioglu, Ramis"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Black Sea Agr Res Inst, TR-55300 Samsun, Turkey", 
      "name": "Bayramoglu, Hasan Orhan"
    }
  ], 
  "datePublished": "2021-01-01", 
  "description": "This study basically evaluated biscuit quality performances in multiple locations and years of a recently registered soft wheat variety (reg. no. 3482), Karaduman, and a promising candidate wheat line (7). The variety, Karaduman, had good yield potential, physical and milling properties as well as low flour absorption (52.3% for Mixolab water absorption value, 53.0% for water-SRC, 75.2% for sucrose-SRC, and 68.1% for sodium carbonate SRC). Moreover, Karaduman revealed very-weak gluten quality (19.4 ml for Zeleny sedimentation volume, 85.3% for lactic acid-SRC value, and 932 cm2, 16.6 GPU and 34.3 s for GlutoPeak aggregation energy, AM and PMT values). As for dough rheological properties, Mixolab C2 and stability values were found as 0.31 Nm and 3.3 min. The candidate line (7) had outstanding grain yield, excellent grain physical properties and break flour yield. The line had weak gluten quality so that Zeleny sedimentation volume was 27.5 ml, lactic acid-SRC was 100.6%, GlutoPeak aggregation energy, AM and PMT values were 814 cm(2), 17.9 GPU, and 51.3 s, and Mixolab C2 and stability values were 0.34 Nm and 4.4 min. Besides, low flour absorption was obtained as 52.9% for Mixolab water absorption value, 52.8% for water-SRC, 79.0% for sucrose-SRC, and 72.9% for sodium carbonate SRC.", 
  "headline": "Evaluation of soft winter wheat for soft-hard dough biscuit quality", 
  "identifier": 236388, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Evaluation of soft winter wheat for soft-hard dough biscuit quality", 
  "url": "https://aperta.ulakbim.gov.tr/record/236388"
}