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Quality attributes of Tanzanian bread wheat cultivars

By: Shelembi, M.A | Centro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT), Addis Ababa (Ethiopia).
Contributor(s): Chubey, B.B [coaut.] | Maeda, E.J [coaut.] | Noll, J.S [coaut.].
Material type: materialTypeLabelBookAnalytics: Show analyticsPublisher: Addis Ababa (Ethiopia) CIMMYT : 1999ISBN: 92-9146-058-3.Subject(s): Agronomic characters | Disease resistance | High yielding varieties | Plant production | Quality | Selection | Tanzania | CIMMYT | Triticum | Genetics AGROVOCSummary: In the past, commercial bread wheat cultivars grown in Tanzania were selected and promoted on the merit of high yield potential and resistance to diseases. Very little work, if any, was done on the industrial quality of those varieties. At that time, quality of wheat products was not as important to producers, consumers or processors as it is now. Therefore, the present study was initiated to determine in detail the quality attributes of ten commercial cultivars and through it classify them for their utilisation in the baking industry .Ten commercial bread wheat cultivars were subjected to a field evaluation and laboratory analysis from 1991 to 1993 for agronomic and quality attributes, respectively. In addition to grain yield, the varieties were evaluated for test weight, kernel weight and nine quality parameters. The analysis of variance performed on the data revealed differences between cultivars for grain yield, flour yield, mixograph dough development time, farinograph water absorption, farinograph stability, loaf volume with and without the addition of bromate. Significant positive relationships were also found among 7 characteristics whereas 4 relationships were significant and negative. Implications of the differences and the relationships found are discussed. End uses of the ten cultivars are also proposed.Collection: CIMMYT Publications Collection
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Conference proceedings CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

CIMMYT Publications Collection Look under series title (Browse shelf) 1 Available 2P629146
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In the past, commercial bread wheat cultivars grown in Tanzania were selected and promoted on the merit of high yield potential and resistance to diseases. Very little work, if any, was done on the industrial quality of those varieties. At that time, quality of wheat products was not as important to producers, consumers or processors as it is now. Therefore, the present study was initiated to determine in detail the quality attributes of ten commercial cultivars and through it classify them for their utilisation in the baking industry .Ten commercial bread wheat cultivars were subjected to a field evaluation and laboratory analysis from 1991 to 1993 for agronomic and quality attributes, respectively. In addition to grain yield, the varieties were evaluated for test weight, kernel weight and nine quality parameters. The analysis of variance performed on the data revealed differences between cultivars for grain yield, flour yield, mixograph dough development time, farinograph water absorption, farinograph stability, loaf volume with and without the addition of bromate. Significant positive relationships were also found among 7 characteristics whereas 4 relationships were significant and negative. Implications of the differences and the relationships found are discussed. End uses of the ten cultivars are also proposed.

English

0007|AGRIS 0101|AL-Wheat Program

Jose Juan Caballero

CIMMYT Publications Collection

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Lunes –Viernes 9:00 am. 17:00 pm. Si tiene cualquier pregunta, contáctenos a CIMMYT-Knowledge-Center@cgiar.org