Rheological Assessment of Different Bread Wheat Genotypes Induced via radiation and Hybridization | ||||
| Arab Journal of Nuclear Sciences and Applications | ||||
| Article 13, Volume 53, Issue 4, October 2020, Page 112-121 PDF (723.7 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajnsa.2020.23450.1326 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Abdelrazek Abdelaleem   1; Khaled Foad Al-azab 2
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| 1Plant research Department ,Nuclear Research Center, Atomic Energy Autoroty | ||||
| 2Plant Research Department Nuclear Research Center Atomic Energy Authority | ||||
| Abstract | ||||
| The study aimed to evaluate the physicochemical and rheological properties of flour samples for six commercial Egyptian bread wheat (two commercial varieties namely Giza-168 and Gemmeiza-11, and four promising lines namely L84, L148, M10, and M34). The sample of M10 which induced/mutated by gamma radiation at dose 350 Gy, showed the best physicochemical and rheological properties, i.e., ash, protein, wet gluten, gluten index, falling number, extraction percentage, and Zeleny value were 0.63, 14.1 %, 36.4 %, 87%, 567 sec., 83.8% and 58 %, respectively. The farinograph parameters water absorption (65.8%), dough development time (11 min) and dough stability (10.8 min) were significantly (P < 0.05) higher in M10 compared to all other samples under study. Furthermore, alveograph parameters showed the highest tenacity (142 mm), dough extensibility (107 mm) and dough deformation energy (499 10-4J). Thus, the promising sample induced via gamma radiation (M10) was the best for parameters in bread making. | ||||
| Keywords | ||||
| bread wheat; rheology; farinograph; alveograph; radiation mutation | ||||
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