2015
DOI: 10.1590/1678-457x.6642
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Abstract: Literature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibility (L), of 18 wheat (T. aestivum L.) genotypes were studied under irrigated field conditions in an 8-year trial (2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(… Show more

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Cited by 12 publications
(10 citation statements)
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“…The 0.04 U/g of flour Amy586 supplemented dough had a less significant effect. Various studies (Kaya & Sahin, ; Simurina et al, ) reported that the W value for standard quality wheat ranges from 160 to 200 × 10 −4 J. This result further demonstrated the positive effect of Amy586 supplementation, improving rheological dough properties.…”
Section: Resultsmentioning
confidence: 63%
See 1 more Smart Citation
“…The 0.04 U/g of flour Amy586 supplemented dough had a less significant effect. Various studies (Kaya & Sahin, ; Simurina et al, ) reported that the W value for standard quality wheat ranges from 160 to 200 × 10 −4 J. This result further demonstrated the positive effect of Amy586 supplementation, improving rheological dough properties.…”
Section: Resultsmentioning
confidence: 63%
“…The influence of amylases on dough characteristics was determined by the alveographic method. Indeed, the experimental rheological measurements are very significant for evaluating the dough rheological characteristics (Dasappa & Venkateswara Rao, ; Kaya & Sahin, ; Li, Hou, Chen, Chung, & Gehring, ). According to the results shown in Table analyzed by the Duncan’s test performed with ANOVA using SPSS software, we noted that the addition of Amy586 had a noteworthy outcome on wheat dough characteristics ( p ≤ 0.05).…”
Section: Resultsmentioning
confidence: 99%
“…One of the reasons in the difficulties of obtaining high quality wheats may be environment rather than the failures during genotype selection. According to Kaya and Şahin (2015), AE and P/L were primarily controlled by E (environment), although G (genotype) and GEI (GxE interaction) also had significant effects. The alveograph values P, AE and P/L in the present study seem high comparing to the various results indicating that the genotypes included in the study were mostly strong wheats.…”
Section: Discussionmentioning
confidence: 99%
“…Later, the method has been named as Chopin Alveograph, and it has been one of the prominent methods in the determination of breadmaking quality of wheat genotypes for many years in a wide range of countries since it was introduced (Bailey 1940; Khattak et al 1974;Bettge et al 1989;Bordes et al 2008;Boros et al 2009). The alveograph test was also suggested for breeding studies in Turkey (Kaya and Şahin 2015).…”
Section: Introductionmentioning
confidence: 99%
“…The alveograph is accepted as one of the important tests in the assessment of the quality characteristics of wheat flour and it has previously been used in various countries (Khattak et al, 1974;Bettge et al, 1989;Indrani et al, 2007;Boros et al, 2009;Codina et al, 2011;Mironeasa and Codina, 2013). It was also suggested for breeding studies in Turkey (Kaya and Şahin, 2015). Among the all alveograph parameters W (energy) value has been considered for assessing the quality in most of the breadmaking quality studies (Bloksma, 1957;Faridi and Rasper, 1987).…”
Section: Introductionmentioning
confidence: 99%