بررسی خواص کیفی ارقام گندم و جو موجود در کلکسیون بخش تحقیقات غلات

In this study the quality attributes and baking value of 2000 wheats(lines & cultivars) from Collection of Cereal Research Department of Seed and Plant Improvement Institute were evaluated.Moisture content percent, protein content percent ,sedimentation index,hardness index,water absorbtion,bread volume and gluten characteristics of different samples were eterminded.After analize of data different statistic index likemeans, maximums,minimums and standard deviations were eported.Finally sampels with different quality are categorized in six quality groups. Keyword:wheat-quality-barley-Cereal Research Departmentcollection

کلیدواژه ها:

گندم ، جو ، جو ، پژوهش