The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach

Abstract

The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36%-17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm-0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm-1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm-2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r =-0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r =-0.543 and r = 0.551, respectively).

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs

“…The Mixolab provides information about protein and starch behavior and enzyme actions (Bosc‐Bierne, Brun, & Dubat, ). A low C2 value or high C2‐C1 difference in the Mixolab indicates weak‐dough gluten strength (Laze et al, ; Öztürk, Kahraman, Tiftik, & Köksel, ). A study done with selected soft wheat genotypes showed that high Mixolab C2 values inversely correlated with cookie‐spread ratio, and Mixolab stability was negatively associated with biscuit sensory score (Karaduman, ; Karaduman & Ercan, ).…”