Yumuşak Ekmeklik Buğday (T. aestivum L.) Genotiplerinin Bisküvilik Kalitesinin Belirlenmesi için Solvent Tutma Kapasitesi Testlerinin Kullanımı.

The study was carried out in randomized block design with 20 advanced lines with soft grain structure by developed Eskişehir Agricultural Research Institute and 4 standard wheat genotypes in Hamidiye and Karabayır locations of Eskişehir Province in the 2014-2015 growing period. The solvent retention capacity (SRC) tests (sodium carbonate (5%), sucrose (50%), lactic acid (5%) and distilled water) and gluten performance index (GPI) were investigated for 20 lines and 4 standard varieties in the study. According to the results of the analysis of variance regarding SRC tests and GPI, the differences between the genotypes, locations and their interaction averages were found to be statistically significant. The fact that the size of the variation between locations is higher than the genotype and interaction variances indicates that there are significant differences between the locations selected for the study, and the low interaction variance shows that the locations are correctly selected for the studied genotypes and their number is sufficient. For SRC tests used in soft wheat milling and biscuit quality determination, it was determined that the genotype and location effects were greater than the genotype x location interaction effects. The mean values of genotypes ranged between 86.68% and 112.83% for lactic acid SRC, 79.95% and 89.29% for sucrose SRC, 79.52% and 94.83% for sodium carbonate SRC and 58.18% to 65.14% for water SRC. The genotypes taken into the study in terms of GPI had averages varying between 0.49 and 0.66. Considering the obtained SRC tests and GPI reference values, it was determined that BİS-19 could be the line with the best biscuit performance. The BİS-2, BİS-11, BİS-13 and BİS-16 were other promising lines for biscuit quality performances. In addition, BİS-9, BİS-17, BİS-22 and BİS-8 have been promising lines that can be evaluated in breeding studies for biscuit quality. [ABSTRACT FROM AUTHOR]