بررسی ویژگی‌های فیزیکی و شیمیایی و رئولوژیکی گندم‌های تولیدی در استان خوزستان

Background and objectives: Currently nearly 70% of the area under cultivation of a milliard hectares of the world, devoted to cereals as well as about half of the total dietary needs of people, especially in Asia directly from cereals sources. Factors affecting wheat quality includes the chemical, physical, Qualitative and farming. Since each grain products requires the use of flour with special characteristics, therefore each variety should be use for the production of a specific product. Thus identification the characterization of wheat is essential for select them for technological applications. In this study, chemical, physical and qualitative properties of varieties of wheat that they cultivation in the highest at the province Khuzestan, were studied.
Material and methods: Wheat varieties cultivated in the province including Star, Falat, bayat, Attila, Karkhe, Yavarous, Chamran, Chenab, Karun, Sameere were taken Agricultural Jihad Organization of the province. Features include ash, moisture, total protein, dry and wet gluten and Zeleny number of according to the method adopted by the AACC, were determined. Hectoliter also using the hectoliter meter, 1000 grain with automatic seed counter and density using a pycnometer were determined. The statistical analysis was conducted based on completely randomized design with Minitab 16. Fisher's LSD test for comparing means at 5% was used.
Result: The results of chemical properties, physical and Qualitative indicate significant differences (p ≤ 0.05) of wheat. In other words, the features varying based on the wheat varieties. So that the moisture content in the range of 7.8 to 9.69%, ash content in the range of 1.43 to 1.93%, protein content ranged from13.17 to 14.87%, the density in the range of 725 to 751 kg. m, hectoliter weight in the range of 73.14 to 80.87 kg, the weight of 1000 seed treatments in the range of 24.4 to 42.13 gr, zeleny value in the range of 9.26 to 15 ml, wet gluten content in the range 32.91 to 42.07% and dry gluten content of treatments in the range 12.04 to 18.86%, respectively.
Conclusion: These results indicate that the majority of wheat varieties of the province Khuzestan are common wheat. The Quality of bread making of this kind of wheat isn’t good. The flour quality of those is not good, and the breads of them are staling very soon. Hence it is necessary to enrich the flours. Some varieties of Khuzestan wheat, alike Sameere and Yavarous have a better quality for bakery products.