International Journal of Science and Qualitative Analysis
Volume 1, Issue 2, July 2015, Pages: 11-17
Received: May 28, 2015;
Accepted: Jun. 9, 2015;
Published: Jun. 11, 2015
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Artiona Laze, Faculty of Biotechnology and Food, Agriculture University of Tirana, Kamez, Tirane, Albania
Valentina Arapi, Faculty of Biotechnology and Food, Agriculture University of Tirana, Kamez, Tirane, Albania
Vladimir Malo, The transfer center of the Agriculture Technology, Lushnje, Albania
Janja Kristl, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola, Slovenia
Silva Grobelnik Mlakar, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola, Slovenia
Lato Pezo, Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia
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).
Silva Grobelnik Mlakar,
The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach, International Journal of Science and Qualitative Analysis.
Vol. 1, No. 2,
2015, pp. 11-17.
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