Quality attributes of Tanzanian bread wheat cultivars
Material type:
TextPublication details: Addis Ababa (Ethiopia) CIMMYT : 1999ISBN: - 92-9146-058-3
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Conference proceedings | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Publications Collection | Look under series title (Browse shelf(Opens below)) | 1 | Available | 2P629146 |
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| Look under series title Ethiopian bread wheat cultivars and their morphological descriptions: A key to identification of varieties | Look under series title Selection from the semi-arid wheat yield trial (SAWYT) for dryland variety development in Kenya | Look under series title Inheritance of certain wheat quality characteristics that can be used to determine milling and baking worth of South African wheat cultivars | Look under series title Quality attributes of Tanzanian bread wheat cultivars | Look under series title Germplasm enhancement through wide hybridization and molecular breeding | Look under series title On-farm demonstration of improved durum wheat varieties under enhanced drainage on vertisols in the Central Highlands of Ethiopia | Look under series title Identification of Ethiopian wheat cultivars by seed storage protein electrophoresis |
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