Research of Quality Traits of Some Durum Wheat and Bread Wheat Varieties

This research was carried out to compare the quality traits of some durum wheat and bread wheat varieties. Quality of seven durum and seven bread wheat varieties were analyzed in a randomized block design experiment in irrigated conditions. According to the research results, change range of average values in bread wheat varieties were determined as; 31.10-41.31 g of thousand kernel weight, 72.38-78.48 kg test weight, 14.16-16.09% protein content, 410-570 cm(3) bread volume, 62.50-68.20% farinograph water absorption, 1.43-2.77 min farinograph development time, and 358-401 Nm mixograph total area. Range of change of average values in durum wheat varieties were found as; 37.05-49.41 g thousand kernel weight, 74.12-78.92 kg test weight, 14.46-16.07 % protein content, 390-475 cm(3) bread volume, 67.60-71.10% farinograph water absorption, 2.18-3.42 min farinograph development time, and 334-412 Nm mixograph total area. It was determined that rheological dough properties of bread wheat varieties were better than durum wheat varieties. Considering the raw material quality demand may change according to the purpose of use, the selection of variety should be paid attention.