نوع مقاله : مروری
نویسندگان
شرکت تولیدی آرد زاهدی
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Abstract
Background and Objective: Wheat, as one of the strategic and main crops in ensuring food security, plays a significant role in the economy and agriculture of countries. Golestan Province, as one of the major wheat-producing regions in Iran, has suitable climatic conditions and fertile soils that enable the production of various high-quality wheat varieties. Given the key role of wheat in human nutrition and its widespread use in the baking industry, accurate identification of the physicochemical properties of different wheat cultivars is of particular importance. Selecting cultivars with desirable quality traits can have a direct impact on improving the quality of flour, bread, and other wheat-based food products. The aim of this study is to compare different wheat varieties in Golestan Province in terms of quality traits to help farmers select better varieties for improved production performance.
Materials and Methods: Eleven wheat varieties cultivated in Golestan Province including varieties Kohdasht, Ghaboos, Ehsan, Arman, Araz, Taktaz, Kalateh, Kabir, Collector, Basilio, and Ginko, were obtained from the Agricultural Jihad Organization. Their physicochemical, and quality traits, including 1000 grain weight whith automatic seed counter, hectoliter weight also using the hectoliter meter, moisture, protein content, falling number, gluten, and sample index were measured in three replications. Data were analyzed using a completely randomized design and SAS software. Duncan’s test at a 95% confidence level was used for mean comparisons.
Results: A significant variation was observed in the chemical, quantitative, and qualitative characteristics of different wheat cultivars cultivated in Golestan Province. These differences were attributed to genetic diversity and the climatic conditions of the cultivation environment. Moisture content ranged from 9.23% to 12.07%, protein content from 11.51% to 14.7%, 1000 grain weight from 29.1 to 45.87 grams, hectoliter weight from 73.1 to 80.73 kg/hL, falling number from 301 to 546 seconds, wet gluten content from 21.8% to 32.27%, and gluten index ranged from 33.41% to 83.48%.
Conclusion: Since in our country, very limited detailed and scientific studies have been conducted in terms of the food industry. This article aims to study and compare different wheat varieties in terms of quantity and quality in Golestan province, in order to provide useful information to farmers, experts in the flour and bakery industries, and researchers in this field by analyzing scientific and experimental data, so that they can select appropriate varieties based on the needs of each sector. Such an approach can be an effective step towards improving the quality of bread and food security of the country.
Keywords: Wheat varieties, Gluten index, Hectoliter weight, Falling number, Wheat quality.
کلیدواژهها [English]
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