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Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions

Year 2023, Volume: 3 Issue: 1, 98 - 114, 30.06.2023

Seydi Aydoğan Mehmet Şahin Aysun Göçmen Akçacık Berat Demir Sümeyra Hamzaoğlu Sadi Gür Çiğdem Mecitoğlu Güçbilmez Enes Yakışır

Abstract

This study was carried out in the central land of Bahri Dağdaş International Agricultural Research Institute in 2017-2018 with 64 bread wheat varieties in rainfed and irrigated conditions according to the randomized blocks experimental design with 2 replications. In the trial, correlation coefficients of thousand kernel weight, protein content, test weight, Zeleny sedimentation, grain hardness, alveograph, farinograph and mixograph parameters were determined. Correlation analysis was carried out to determine the changes in the examined quality parameters in the study under different growing conditions. Correlation coefficients that were similar or different according to the conditions were determined in the examined quality parameters. In rainfed and irrigated conditions, positive correlations were determined between Zeleny sedimentation and mixograph peak height (0.447**,0.3569**), mixograph peak width (0.5054**,0.5725**) alveograph energy value (0.559**, 0.7278**) and farinograph development time (0.3661**, 0.4249**), respectively. Negative significant correlation was found between alveograph (G) and alveograph (P/L) ratio (-0.802**, -0.7765**). Positive correlation (0.5656**, 0.5484**) was found between farinograph water absorbtion and grain hardness (SKCS). Negative significant corelation was determined between mixograph peak area and farinograph softening degree in 12th minute (-0.528**, -0.5279**).

Keywords

Bread wheat alveograph farinograph mixograph correlation

Supporting Institution

Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsü

References

  • Alexandratos N and Bruinsma J (2012). World Agriculture Towards. 2030/2050: the 2012 Revision (Vol. 12, No. 3). FAO, Rome: ESA Working Paper.
  • Anonymous (2000). American Association of cereal chemist Approved Methods of the AACC. 9th edt. The Associationstpaul, MN, USA.
  • Anonymous (2009). Approved methodologies. www.leco.com/resources/approved methods.
  • Anonymous (2014). JMP11, Jsl Syntax Reference. Sas Institute, Isbn: 978-1-62959-560-3.
  • Anonymous (2017). http://www.tarim.gov.tr/BUGEM /TTSM/Sayfalar/Detay.aspx?SayfaId=55 (Erişim tarihi: 29.04.2017).
  • Anonymous (2018a). World Population Projected to Reach 9.7 Billion by 2050. (https://www.un.org) (Erişim tarihi: 19.01.2019).
  • Anonymous (2018b). Nüfus Projeksiyonları, 2018-2080. (http://www.tuik.gov.tr)
  • Aydoğan S, Şahin M, Göçmen Akçacık A, Hamzaoğlu S, Taner S (2015). Relationships between farinograph parameters and bread volume, physicochemical traits in bread wheat flours. Journal of Bahri Dagdas Crop Research 3(1): 14-18.
  • Aydoğan S and Soylu S (2017). Ekmeklik Buğday Çeşitlerinin Verim Ve Verim Öğeleri İle Bazı Kalite Özelliklerinin Belirlenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 26(1): 24-30.
  • Aydoğan S, Şahin M, Göçmen Akçacık A, Demir B, Hamzaoğlu S, Mecitoğlu Güçbilmez Ç, Taner S (2022). Evaluation of Bread Wheat Genotypes in terms of Quality and Mixograph Parameters in Rainfed Conditions. Bahri Dağdaş Bitkisel Araştırma Dergisi 11(1): 31-39.
  • Aykut Tonk F, İştipliler D, Tosun M (2017). Bazı Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Özellikler Arası İlişkiler ve Path Analizi. KSÜ Tarım ve Doğa Derg 22(6): 851-858
  • Bettge A, Rubenthaler G L, Pomeranz Y (1989). Alveograph algorithms to predict functional properties of wheat in bread and cookie baking. Cereal Chem 66(2): 81-86.
  • Bordes J, Branlard G, Oury F X, Charmet G, Balfourier F (2008). Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of cereal science 48(3): 569-579.
  • Cuniberti M B, Roth M R, MacRitchie F (2003). Protein Composition‐Functionality Relationships for a Set of Argentinean Wheats. Cereal chemistry 80(2): 132-134.
  • Demirbas N and Atis E (2005). Examining the Food Security Problem of Turkish Agriculture at the Wheat Case. Ziraat Fakültesı Dergisi 42(1): 179.
  • Elgün A, Türker S, Bilgiçli N (2001). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. Selcuk Ün. Gıda Mühendisliği Bölümü Ders Notları. Konya Ticaret Borsası, Konya.
  • Gaines C S, Reid J F, Vander Kant C, Morris C F (2006). Comparison of methods for gluten strength assessment. Cereal chemistry 83(3): 284-286.
  • Güngör H, Dokuyucu T, Dumlupınar Z, Akkaya A (2017). Yulafta (Avena spp.) Tane Verimi ile Bazı Tarımsal Özellikler Arasındaki İlişkilerin Korelasyon ve Path Analizleriyle Saptanması. Tekirdağ Ziraat Fakültesi Dergisi 14(01): 61-67.
  • Hrušková M, Švec I, Jirsa O (2006). Correlation between milling and baking parameters of wheat varieties. Journal of food engineering 77(3): 439-444.
  • Indrani D, Manohar R S, Rajiv J, Rao G V (2007). Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering 78(4): 1202-1206.
  • Karaduman Y, Akın A, Türkölmez S, Tunca Z S, Belen S, Server B B 2017. Ekmeklik buğday ıslah programında teknolojik kalite parametreleri yönü ile yapılan değerlendirmeler. XII. Tarla Bitkileri Kongresi, Poster Bildiri Kahramanmaraş.
  • Keçeli A, Evlice A K, Pehlivan A, Şanal T, Karaca K, Külen S, Salantur A (2017). Ekmeklik buğdayda (Triticum aestivum L.) zeleny sedimantasyon analizi ve diğer kalite paramatreleri ile ilişkisinin incelenmesi. KSÜ Doğa Bilimleri Dergisi 20, 303-307.
  • Konopka I, Fornal Ł, Abramczyk D, Rothkaehl J, Rotkiewicz D (2004). Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction. International journal of food science & technology 39(1): 11-20.
  • Kurt Polat P Ö, Aydoğan Çifci E, Yağdı K (2015). Ekmeklik Buğday (Triticum aestivum L.)’da Tane Verimi ile Bazı Verim Öğeleri Arasındaki İlişkilerin Saptanması. Tarım Bilimleri Dergisi 21: 355-362.
  • Linina A, Ruza A, Kunkulberga D, Rakcejeva T. (2014 May.). The influence of environmental conditions on winter wheat wholemeal protein content and rheological properties. In Proceedings of 9th Baltic conference on Food Science and Technology: Food for Consumer Well-Being, Foodbalt, Jelgava, Latvia (pp. 66-70).
  • Meles B, Mohammed W, Tsehaye Y (2017). Genetic variability, correlation and path analysis of yield and grain quality traits in bread wheat (Tritium aestivum L.) genotypes at Axum, Northern Ethiopia. Journal of plant breeding and crop science 9(10): 175-185.
  • Morgan B C, Dexter J E, Preston K R (2000). Relationship of kernel size to flour water absorption for Canada western red spring wheat. Cereal Chemistry 77(3): 286-292.
  • Ohm J B, & Chung O K (1999). Gluten, pasting, and mixograph parameters of hard winter wheat flours in relation to breadmaking. Cereal Chemistry 76(5): 606-613.
  • Payne P I, Holt L M, Krattiger A F, Carrillo J M (1988). Relationships between seed quality characteristics and HMW glutenin subunit composition determined using wheats grown in Spain. Journal of Cereal Science, 7(3) 229-235.
  • Souza E J M, Martin M J, Guttieri K M, O'Brien D K, Habernicht S P, Lanning R, McLean, G R, Carlson L E 2004. Influence of genotype, environment, and nitrogen management on spring wheat quality. Crop Science 44: 425-432.
  • Sönmez A C, Olgun M (2019). Ekmeklik buğdayda (Triticum aestivum L.) ekim sıklığının tane iriliği ve bazı kalite parametreleri üzerine etkisinin incelenmesi. Türk Tarım ve Doğa Bilimleri Dergisi 6(4): 729-736.
  • Şahin M, Göçmen Akçacık A, Aydoğan S, Demir B, Hamzaoğlu S, Mecitoğlu Güçbilmez Ç, Gür S, Yakışır E (2019). Kuru ve Sulu Şartlarda Yetiştirilen Ekmeklik Buğday Genotiplerinin Farklı Reolojik Analiz Cihazları İle Kalite ve Teknolojik Özelliklerinin Değerlendirilmesi Bahri Dağdaş Bitkisel Araştırma Dergisi Journal of Bahri Dagdas Crop Research 8(2): 216-231, 2019
  • Walker C E, Hazelton J L, Shogren M D (1997). The mixograph handbook. National Manufacturing Division, TMCO, Lincoln, NE. 68508-29-35 USA.

Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions

Year 2023, Volume: 3 Issue: 1, 98 - 114, 30.06.2023

Seydi Aydoğan Mehmet Şahin Aysun Göçmen Akçacık Berat Demir Sümeyra Hamzaoğlu Sadi Gür Çiğdem Mecitoğlu Güçbilmez Enes Yakışır

Abstract

This study was carried out in the central land of Bahri Dağdaş International Agricultural Research Institute in 2017-2018 with 64 bread wheat varieties in rainfed and irrigated conditions according to the randomized blocks experimental design with 2 replications. In the trial, correlation coefficients of thousand kernel weight, protein content, test weight, Zeleny sedimentation, grain hardness, alveograph, farinograph and mixograph parameters were determined. Correlation analysis was carried out to determine the changes in the examined quality parameters in the study under different growing conditions. Correlation coefficients that were similar or different according to the conditions were determined in the examined quality parameters. In rainfed and irrigated conditions, positive correlations were determined between Zeleny sedimentation and mixograph peak height (0.447**,0.3569**), mixograph peak width (0.5054**,0.5725**) alveograph energy value (0.559**, 0.7278**) and farinograph development time (0.3661**, 0.4249**), respectively. Negative significant correlation was found between alveograph (G) and alveograph (P/L) ratio (-0.802**, -0.7765**). Positive correlation (0.5656**, 0.5484**) was found between farinograph water absorbtion and grain hardness (SKCS). Negative significant corelation was determined between mixograph peak area and farinograph softening degree in 12th minute (-0.528**, -0.5279**).

Keywords

Bread wheat alveograph farinograph mixograph correlation

References

  • Alexandratos N and Bruinsma J (2012). World Agriculture Towards. 2030/2050: the 2012 Revision (Vol. 12, No. 3). FAO, Rome: ESA Working Paper.
  • Anonymous (2000). American Association of cereal chemist Approved Methods of the AACC. 9th edt. The Associationstpaul, MN, USA.
  • Anonymous (2009). Approved methodologies. www.leco.com/resources/approved methods.
  • Anonymous (2014). JMP11, Jsl Syntax Reference. Sas Institute, Isbn: 978-1-62959-560-3.
  • Anonymous (2017). http://www.tarim.gov.tr/BUGEM /TTSM/Sayfalar/Detay.aspx?SayfaId=55 (Erişim tarihi: 29.04.2017).
  • Anonymous (2018a). World Population Projected to Reach 9.7 Billion by 2050. (https://www.un.org) (Erişim tarihi: 19.01.2019).
  • Anonymous (2018b). Nüfus Projeksiyonları, 2018-2080. (http://www.tuik.gov.tr)
  • Aydoğan S, Şahin M, Göçmen Akçacık A, Hamzaoğlu S, Taner S (2015). Relationships between farinograph parameters and bread volume, physicochemical traits in bread wheat flours. Journal of Bahri Dagdas Crop Research 3(1): 14-18.
  • Aydoğan S and Soylu S (2017). Ekmeklik Buğday Çeşitlerinin Verim Ve Verim Öğeleri İle Bazı Kalite Özelliklerinin Belirlenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 26(1): 24-30.
  • Aydoğan S, Şahin M, Göçmen Akçacık A, Demir B, Hamzaoğlu S, Mecitoğlu Güçbilmez Ç, Taner S (2022). Evaluation of Bread Wheat Genotypes in terms of Quality and Mixograph Parameters in Rainfed Conditions. Bahri Dağdaş Bitkisel Araştırma Dergisi 11(1): 31-39.
  • Aykut Tonk F, İştipliler D, Tosun M (2017). Bazı Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Özellikler Arası İlişkiler ve Path Analizi. KSÜ Tarım ve Doğa Derg 22(6): 851-858
  • Bettge A, Rubenthaler G L, Pomeranz Y (1989). Alveograph algorithms to predict functional properties of wheat in bread and cookie baking. Cereal Chem 66(2): 81-86.
  • Bordes J, Branlard G, Oury F X, Charmet G, Balfourier F (2008). Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of cereal science 48(3): 569-579.
  • Cuniberti M B, Roth M R, MacRitchie F (2003). Protein Composition‐Functionality Relationships for a Set of Argentinean Wheats. Cereal chemistry 80(2): 132-134.
  • Demirbas N and Atis E (2005). Examining the Food Security Problem of Turkish Agriculture at the Wheat Case. Ziraat Fakültesı Dergisi 42(1): 179.
  • Elgün A, Türker S, Bilgiçli N (2001). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. Selcuk Ün. Gıda Mühendisliği Bölümü Ders Notları. Konya Ticaret Borsası, Konya.
  • Gaines C S, Reid J F, Vander Kant C, Morris C F (2006). Comparison of methods for gluten strength assessment. Cereal chemistry 83(3): 284-286.
  • Güngör H, Dokuyucu T, Dumlupınar Z, Akkaya A (2017). Yulafta (Avena spp.) Tane Verimi ile Bazı Tarımsal Özellikler Arasındaki İlişkilerin Korelasyon ve Path Analizleriyle Saptanması. Tekirdağ Ziraat Fakültesi Dergisi 14(01): 61-67.
  • Hrušková M, Švec I, Jirsa O (2006). Correlation between milling and baking parameters of wheat varieties. Journal of food engineering 77(3): 439-444.
  • Indrani D, Manohar R S, Rajiv J, Rao G V (2007). Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering 78(4): 1202-1206.
  • Karaduman Y, Akın A, Türkölmez S, Tunca Z S, Belen S, Server B B 2017. Ekmeklik buğday ıslah programında teknolojik kalite parametreleri yönü ile yapılan değerlendirmeler. XII. Tarla Bitkileri Kongresi, Poster Bildiri Kahramanmaraş.
  • Keçeli A, Evlice A K, Pehlivan A, Şanal T, Karaca K, Külen S, Salantur A (2017). Ekmeklik buğdayda (Triticum aestivum L.) zeleny sedimantasyon analizi ve diğer kalite paramatreleri ile ilişkisinin incelenmesi. KSÜ Doğa Bilimleri Dergisi 20, 303-307.
  • Konopka I, Fornal Ł, Abramczyk D, Rothkaehl J, Rotkiewicz D (2004). Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction. International journal of food science & technology 39(1): 11-20.
  • Kurt Polat P Ö, Aydoğan Çifci E, Yağdı K (2015). Ekmeklik Buğday (Triticum aestivum L.)’da Tane Verimi ile Bazı Verim Öğeleri Arasındaki İlişkilerin Saptanması. Tarım Bilimleri Dergisi 21: 355-362.
  • Linina A, Ruza A, Kunkulberga D, Rakcejeva T. (2014 May.). The influence of environmental conditions on winter wheat wholemeal protein content and rheological properties. In Proceedings of 9th Baltic conference on Food Science and Technology: Food for Consumer Well-Being, Foodbalt, Jelgava, Latvia (pp. 66-70).
  • Meles B, Mohammed W, Tsehaye Y (2017). Genetic variability, correlation and path analysis of yield and grain quality traits in bread wheat (Tritium aestivum L.) genotypes at Axum, Northern Ethiopia. Journal of plant breeding and crop science 9(10): 175-185.
  • Morgan B C, Dexter J E, Preston K R (2000). Relationship of kernel size to flour water absorption for Canada western red spring wheat. Cereal Chemistry 77(3): 286-292.
  • Ohm J B, & Chung O K (1999). Gluten, pasting, and mixograph parameters of hard winter wheat flours in relation to breadmaking. Cereal Chemistry 76(5): 606-613.
  • Payne P I, Holt L M, Krattiger A F, Carrillo J M (1988). Relationships between seed quality characteristics and HMW glutenin subunit composition determined using wheats grown in Spain. Journal of Cereal Science, 7(3) 229-235.
  • Souza E J M, Martin M J, Guttieri K M, O'Brien D K, Habernicht S P, Lanning R, McLean, G R, Carlson L E 2004. Influence of genotype, environment, and nitrogen management on spring wheat quality. Crop Science 44: 425-432.
  • Sönmez A C, Olgun M (2019). Ekmeklik buğdayda (Triticum aestivum L.) ekim sıklığının tane iriliği ve bazı kalite parametreleri üzerine etkisinin incelenmesi. Türk Tarım ve Doğa Bilimleri Dergisi 6(4): 729-736.
  • Şahin M, Göçmen Akçacık A, Aydoğan S, Demir B, Hamzaoğlu S, Mecitoğlu Güçbilmez Ç, Gür S, Yakışır E (2019). Kuru ve Sulu Şartlarda Yetiştirilen Ekmeklik Buğday Genotiplerinin Farklı Reolojik Analiz Cihazları İle Kalite ve Teknolojik Özelliklerinin Değerlendirilmesi Bahri Dağdaş Bitkisel Araştırma Dergisi Journal of Bahri Dagdas Crop Research 8(2): 216-231, 2019
  • Walker C E, Hazelton J L, Shogren M D (1997). The mixograph handbook. National Manufacturing Division, TMCO, Lincoln, NE. 68508-29-35 USA.
There are 33 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering (Other)
Journal Section Research Articles
Authors

Seydi Aydoğan 0000-0003-0472-1211

Mehmet Şahin 0000-0003-2446-5227

Aysun Göçmen Akçacık 0000-0002-8209-0796

Berat Demir 0000-0001-6102-2527

Sümeyra Hamzaoğlu 0000-0002-0572-3801

Sadi Gür 0000-0002-1857-8359

Çiğdem Mecitoğlu Güçbilmez 0000-0003-0670-4546

Enes Yakışır 0000-0002-0161-9206

Publication Date June 30, 2023
Published in Issue Year 2023 Volume: 3 Issue: 1

Cite

APA Aydoğan, S., Şahin, M., Göçmen Akçacık, A., Demir, B., et al. (2023). Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions. Kırşehir Ahi Evran Üniversitesi Ziraat Fakültesi Dergisi, 3(1), 98-114.
AMA Aydoğan S, Şahin M, Göçmen Akçacık A, Demir B, Hamzaoğlu S, Gür S, Mecitoğlu Güçbilmez Ç, Yakışır E. Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions. KUZFAD. June 2023;3(1):98-114.
Chicago Aydoğan, Seydi, Mehmet Şahin, Aysun Göçmen Akçacık, Berat Demir, Sümeyra Hamzaoğlu, Sadi Gür, Çiğdem Mecitoğlu Güçbilmez, and Enes Yakışır. “Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions”. Kırşehir Ahi Evran Üniversitesi Ziraat Fakültesi Dergisi 3, no. 1 (June 2023): 98-114.
EndNote Aydoğan S, Şahin M, Göçmen Akçacık A, Demir B, Hamzaoğlu S, Gür S, Mecitoğlu Güçbilmez Ç, Yakışır E (June 1, 2023) Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions. Kırşehir Ahi Evran Üniversitesi Ziraat Fakültesi Dergisi 3 1 98–114.
IEEE S. Aydoğan, “Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions”, KUZFAD, vol. 3, no. 1, pp. 98–114, 2023.
ISNAD Aydoğan, Seydi et al. “Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions”. Kırşehir Ahi Evran Üniversitesi Ziraat Fakültesi Dergisi 3/1 (June 2023), 98-114.
JAMA Aydoğan S, Şahin M, Göçmen Akçacık A, Demir B, Hamzaoğlu S, Gür S, Mecitoğlu Güçbilmez Ç, Yakışır E. Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions. KUZFAD. 2023;3:98–114.
MLA Aydoğan, Seydi et al. “Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions”. Kırşehir Ahi Evran Üniversitesi Ziraat Fakültesi Dergisi, vol. 3, no. 1, 2023, pp. 98-114.
Vancouver Aydoğan S, Şahin M, Göçmen Akçacık A, Demir B, Hamzaoğlu S, Gür S, Mecitoğlu Güçbilmez Ç, Yakışır E. Variation of Correlation Coefficients of Some Quality Parameters of Bread Wheat Grown in Different Conditions. KUZFAD. 2023;3(1):98-114.
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