Technological, rheological and yield differences among Egyptian wheat varieties.

BACKGROUND

A field experiment was conducted during the two winter seasons of 2007/2008 and 2008/2009 to evaluate the yield and its components, milling, technological and rheological characteristics as well as the correlation between these characteristics of eight bread wheat (Triticum aestivum L.) cultivars (Gemmeiza 7, Gemmeiza 9, Gemmeiza 10, Sakha 92, Sakha 93, Sakha 94, Giza 164 and Giza 168). These cultivars were chosen because they were new.

RESULTS

Gemmeiza 10 was shown to have the highest number of tillers and spikes per square meter, number of grains per spike and grain yield per hectare, followed by Gemmeiza 9, Giza 168, Sakha 94, Sakha 93, Sakha 92 and Giza 164. However, Gemmeiza 7 had highest biological yield per hectare, fine and coarse bran, protein, and wet and dry gluten percentages as well as farinograph properties. Giza 168 canopies were the tallest and also the straw yield was the highest. Also, Sakha 93 surpassed the other tested varieties in harvest index, flour and carbohydrate percentages. There are highly significant and positive correlations between each of grain yield per hectare and most of its components. The correlation between each of grain yield per hectare, flour and total carbohydrate percentages and dough weakness was found to be significant and positive. However, there was a negative correlation between each of grain yield per hectare, protein, gluten and bran percentages and farinograph properties.

CONCLUSIONS

Gemmeiza 10 cv. surpassed in yield factors and most of its components. However, Gemmeiza 7 cv. gave the highest values of grain and flour quality. On the other hand, the highest total carbohydrate and flour percentages were obtained from Sakha 93 cv.