Determination of some quality characteristics of wheat varieties/ lines suitable for Izmir and coastline yufka production and determination of new wheat varieties /lines suitable for yufka

In the study, quality characteristics of wheat genotypes suitable for yufka production are determined and 26 wheat genotypes (from research institute, university, firm) are obtained. These 26 genotypes are investigated in chemical and rheological analysis for breeding varieties of flat bread–yufka in 2014 and 2015, then in 2016, 17 genotypes are selected in the point of foreward properties of yufka. In the year 2016, 17 wheat genotypes are analysed for protein content, moisture content, % ash, % damaged starch, Zeleny sedimentation, modified Zeleny sedimentation, SDS sedimentation, gluten %, dry gluten %, gluten index %, glutograph, farinograph, extensograph, mixograph, alveoconsistograph. The foreward genotypes has flour protein content min. %11-11.5, gluten %30, gluten index %90, Zeleny sedimentation min. 35 ml, modified Zeleny sedimetation increasing, farinograph-stability 10-20 min., farinograph-development time 8-12 min., alveoconsistograph G 19-26 mm, alveoconsistograph L>90 mm, alveoconsistograph W>230*10-4J, alveoconsistograph Ie> %53, mixograph-total area>400 %Tq*min. Also, for 17 genotypes texture analysis including dough penetration, extensibility with Kieffer, dough bursting, streching of yufka and yufka bursting are made by TA-XT Plus. The foreward genotypes searched in chemical, rheological, textural and structural base of protein for yufka production are stated as EBVD 1-16-E, EBVD 1-8-E, EBVD 2-48-E, KAŞİFBEY-E, EVD-2.1.2013-E, SAGGİTARİO-Ü, RUMELİ-T and ESPERİA-T. Keywords: Wheat, yufka, yufka quality, yufka variety, İzmir.