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Title: INFLUENCE OF WATER DEFICIT ON DOUGH RHEOLOGY AND TECHNOLOGICAL BREAD-MAKING QUALITY IN BREAD WHEAT (TRITICUM AESTIVUM L.)
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INFLUENCE OF WATER DEFICIT ON DOUGH RHEOLOGY AND TECHNOLOGICAL BREAD-MAKING QUALITY IN BREAD WHEAT (TRITICUM AESTIVUM L.)
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1314-2704
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English
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19
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6.3
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Water deficit is the major environment factor affecting bread wheat (Triticum aestivum L.) grain quality under Mediterranean climate. Many ecological regions in Algeria are suitable for the production of bread wheat, and therefore the technological quality of this wheat should be improved. The determination of the technological quality of bread wheat (Triticum aestivum L.) requires a strong investment of time and money on behalf of the flour industry. For this reason, a field experiment was carried out over a 1-year and field trials were conducted in a randomized complete block design with 4 replications. Ten bread wheat genotypes grown in 3 different bioclimatic stages: Guelma (Sub-littoral sub-humid), Setif (semi-arid highlands) and Constantine (Semi-arid interior plains) for 2 years (2012-2013; 2013-2014) were investigated. On grain samples the following quality analyses: Pelshenke Pel and SDS sedimentation tests as a technological test then alveograph parameters (dough tenacity P, extensibility L, swelling G, dough strength W, and P/L ratio) and gluten content as a rheological test were performed. Highly significant positive correlations were found between wet and dry gluten and between swelling G and extensibility L. Dough tenacity P was positively correlated with dough strength W and P/L ratio. Alveograph energy W and dough swelling G recorded the highest values in Kauz/Pastor/Fiscal, Pastor/Wbll1 and Thelin// 2* Attila*2/Pastor. These genotypes are characterized by a very high baking strength (strength wheat) bread-making despite their average rheological properties. The other tests Pelshenke and SDS revealed that the genotypes studied were medium and good quality under water deficit environment. Most quality traits were primarily controlled by genotypes (G), although environment (E) and genotype x environment interaction (G x E) also had significant effects. Technological parameters recorded the highest values in the Setif and Guelma area.
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conference
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19th International Multidisciplinary Scientific GeoConference SGEM 2019
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19th International Multidisciplinary Scientific GeoConference SGEM 2019, 9 - 11 December, 2019
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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133-140
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9 - 11 December, 2019
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website
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cdrom
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6673
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Triticum aestivum; bread-making quality; rheological test; technological test; water deficit
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