Effect of Different Sowing Dates on Productivity and Quality Characteristics of Two Egyptian Bread Wheat Cultivars | ||||
| Food Technology Research Journal | ||||
| Volume 6, Issue 2, December 2024, Page 99-112 PDF (657.02 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.395678 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Maha M. Tawfik  1; Sameh L.L. Louz2; Sherif T. Eissa3
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| 1Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Bread and pastries Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 3Wheat Crops Research Department., Field Crops Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Two field investigations were conducted during the 2018–2019 and 2019–2020 wheat growing seasons at the Sids Agricultural Research Station to evaluate the impact of different sowing dates—November 5 (D1), November 20 (D2) and December 5 (D3)-on the yield and quality traits of two spring wheat cultivars, Misr1 and Sids14. The findings revealed that both the number of spikes per square meter and the number of kernels per spike increased with the second sowing date (D2) in both seasons. Sids14 produced a higher number of spikes per square meter compared to Misr1, while Misr1 recorded a greater 1,000-kernel weight on D2 in both seasons (60.73 and 64.93g, respectively). Among the six samples analyzed, Sids14 exhibited the highest number of kernels per spike and spikes per square meter on D2. The highest grain yield per plot was recorded on D1 across both seasons (6.00 and 6.75kg, respectively). Regarding color and milling characteristics, the optimal sowing date for Misr1 was D2, while the best performance for Sids14 was observed on D3. Protein content was the only chemical component that showed significant variation across sowing dates, with no notable differences in the mean values of other chemical components for either cultivar. Similarly, no significant differences were found in the mineral content among the samples. For sensory evaluation, pan bread made from the flour (72% extraction) of the wheat samples showed no significant differences in sensory parameters. Texture profile analysis revealed that pan bread from Sids14 (D3) and Misr1 (D1) exhibited higher hardness values, while cohesiveness remained consistent across samples. Notably, pan bread from Misr1 (D1) and Sids14 (D1 and D3) demonstrated higher gumminess and chewiness ratings. Significant differences in physical properties were identified between the control and other pan bread loaves. In terms of chemical composition, pan bread samples made from Misr1 and Sids14 grown on D2 exhibited higher protein content (11.59% and 11.92%, respectively), while no significant changes were observed in the mean values of other components. In conclusion, the ideal sowing date for Misr1 was November 20 (D2), while November 5 (D1) was optimal for Sids14, as these dates maximized their qualitative and quantitative traits. | ||||
| Keywords | ||||
| Sowing dates; yield; quality; spring wheat cultivars; pan bread | ||||
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