Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye

Özkan K., Gül H.

KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.27, sa.3, ss.674-684, 2024 (ESCI, TRDizin)

Özet

Türkiye, one of the first places where wheat was cultivated, is the gene source of ancient wheat varieties that have attracted great interest in recent years. In this study, Karakılçık wheat varieties (KWV) grown by local producers in different provinces of Türkiye for the production of "Karakılçık Bread" were collected. Some physical (foreign matter, hectoliter and thousand kernel weight, grain hardness, kernel size distribution and homojenity, and colour) and physicochemical (wet and dry gluten, gluten index, falling number, zeleny sedimentation, and delayed sedimentation) characteristics of these KWV were determined and compared with a modern bread wheat variety (MBWV). The hectoliter and thousand kernel weights of KWV varied between 26.0- 44.74 g and 60.43-70.80 kg hl-1, respectively. It was determined that the KWV of İzmir, Çanakkale, and Konya provinces had the largest and most homogeneous grain structure, while the Antalya KWV had the lightest and the Samsun KWV had the darkest grain color. The highest wet and dry gluten values were measured in the KWV of Antalya province, followed by MBWV and Konya province KWV. Significant differences were determined between MBW and KWV in terms of sedimentation and delayed sedimentation values (p<0.01). Falling numbers were observed between 499.7 and 372.0 seconds, the highest in Osmaniye and the lowest in Sakarya KWV. As a result, it has been concluded that KWV grown in different provinces of Türkiye have unique physical and physicochemical characteristics, with KWV grown in Konya province being comparatively superior to both MBWV and other KWV. The results of this study will be beneficial for the conservation, development, and sustainability of local varieties.