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dc.contributor.authorEl-Khayat, GH
dc.contributor.authorSamaan, A
dc.contributor.authorManthey, FA
dc.contributor.authorFuller, Michael
dc.contributor.authorBrennan, CS
dc.date.accessioned2013-03-03T17:33:58Z
dc.date.available2013-03-03T17:33:58Z
dc.date.issued2006-01-01
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttp://hdl.handle.net/10026.1/1437
dc.description.abstract

<jats:title>Summary</jats:title><jats:p>Some physical and chemical characteristics of nine Syrian durum wheat genotypes were determined in order to investigate the relationships among individual kernel components and kernel quality. All genotypes were grown on fully irrigated plots in Syria. Test weight, 1000‐kernel weight, kernel size distribution, hardness and semolina extraction rates were determined along with the chemical characteristics of the kernel (ash, moisture, protein, wet gluten, starch content and falling number). All tested genotypes had high test weight (83.1–85.9 kg hl<jats:sup>−1</jats:sup>) and 1000‐kernel weight (42.5–55.5 g) indicating high milling yield potential. Additionally, all the wheat genotypes demonstrated high falling numbers (433–597 s). Correlation coefficients among the quality properties showed that moisture content did not demonstrate any strong correlations with the studied quality parameters. Protein content exhibited a positive correlation with vitreousness (<jats:italic>r</jats:italic> = 0.78), and a negative correlation with ash content (<jats:italic>r</jats:italic> = −0.57). Test weight exhibited a negative correlation with 1000‐kernel weight (<jats:italic>r</jats:italic> = −0.66), and a positive correlation was observed between test weight and starch content of the kernel (<jats:italic>r</jats:italic> = 0.78). The results illustrate the commonality between Syrian durum wheat genotypes and US and Canadian durum wheat genotypes reported by researchers previously.</jats:p>

dc.format.extent22-29
dc.format.mediumUndetermined
dc.languageen
dc.language.isoen
dc.publisherWiley
dc.subjectdurum wheat
dc.subjectgluten
dc.subjectprotein content
dc.subjectstarch
dc.subjectvitreousness
dc.titleDurum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes
dc.typejournal-article
dc.typeJournal Article
plymouth.author-urlhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000243005900004&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11bb513d99f797142bcfeffcc58ea008
plymouth.issues2
plymouth.volume41
plymouth.publication-statusPublished
plymouth.journalInternational Journal of Food Science and Technology
dc.identifier.doi10.1111/j.1365-2621.2006.01245.x
plymouth.organisational-group/Plymouth
plymouth.organisational-group/Plymouth/Faculty of Science and Engineering
plymouth.organisational-group/Plymouth/Faculty of Science and Engineering/School of Biological and Marine Sciences
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA/UoA06 Agriculture, Veterinary and Food Science
plymouth.organisational-group/Plymouth/Users by role
plymouth.organisational-group/Plymouth/Users by role/Academics
dc.identifier.eissn1365-2621
dc.rights.embargoperiodNot known
rioxxterms.versionofrecord10.1111/j.1365-2621.2006.01245.x
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserved
rioxxterms.typeJournal Article/Review


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