The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach

Artiona Laze; Valentina Arapi; Vladimir Malo; Janja Kristl; Silva Grobelnik Mlakar; Lato Pezo

doi:doi:10.11648/j.ijsqa.20150102.11

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The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach

Artiona Laze, Valentina Arapi, Vladimir Malo, Janja Kristl, Silva Grobelnik Mlakar, Lato Pezo

Published in International Journal of Science and Qualitative Analysis (Volume 1, Issue 2)

Received: 28 May 2015 Accepted: 9 June 2015 Published: 11 June 2015

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Abstract

The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36% - 17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm–0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm–1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm–2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r = -0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r = -0.543 and r = 0.551, respectively).

Published in	International Journal of Science and Qualitative Analysis (Volume 1, Issue 2)
DOI	10.11648/j.ijsqa.20150102.11
Page(s)	11-17
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Soft Wheat, Dough Quality, Mixolab, Zeleny Sedimentation, Principal Component Analysis

References

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APA Style

Artiona Laze, Valentina Arapi, Vladimir Malo, Janja Kristl, Silva Grobelnik Mlakar, et al. (2015). The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach. International Journal of Science and Qualitative Analysis, 1(2), 11-17. https://doi.org/10.11648/j.ijsqa.20150102.11

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ACS Style

Artiona Laze; Valentina Arapi; Vladimir Malo; Janja Kristl; Silva Grobelnik Mlakar, et al. The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach. Int. J. Sci. Qual. Anal. 2015, 1(2), 11-17. doi: 10.11648/j.ijsqa.20150102.11

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AMA Style

Artiona Laze, Valentina Arapi, Vladimir Malo, Janja Kristl, Silva Grobelnik Mlakar, et al. The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach. Int J Sci Qual Anal. 2015;1(2):11-17. doi: 10.11648/j.ijsqa.20150102.11

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@article{10.11648/j.ijsqa.20150102.11,
  author = {Artiona Laze and Valentina Arapi and Vladimir Malo and Janja Kristl and Silva Grobelnik Mlakar and Lato Pezo},
  title = {The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach},
  journal = {International Journal of Science and Qualitative Analysis},
  volume = {1},
  number = {2},
  pages = {11-17},
  doi = {10.11648/j.ijsqa.20150102.11},
  url = {https://doi.org/10.11648/j.ijsqa.20150102.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20150102.11},
  abstract = {The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36% - 17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm–0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm–1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm–2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r = -0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r = -0.543 and r = 0.551, respectively).},
 year = {2015}
}

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TY  - JOUR
T1  - The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach
AU  - Artiona Laze
AU  - Valentina Arapi
AU  - Vladimir Malo
AU  - Janja Kristl
AU  - Silva Grobelnik Mlakar
AU  - Lato Pezo
Y1  - 2015/06/11
PY  - 2015
N1  - https://doi.org/10.11648/j.ijsqa.20150102.11
DO  - 10.11648/j.ijsqa.20150102.11
T2  - International Journal of Science and Qualitative Analysis
JF  - International Journal of Science and Qualitative Analysis
JO  - International Journal of Science and Qualitative Analysis
SP  - 11
EP  - 17
PB  - Science Publishing Group
SN  - 2469-8164
UR  - https://doi.org/10.11648/j.ijsqa.20150102.11
AB  - The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36% - 17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm–0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm–1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm–2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r = -0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r = -0.543 and r = 0.551, respectively).
VL  - 1
IS  - 2
ER  -

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Author Information

Artiona Laze

Faculty of Biotechnology and Food, Agriculture University of Tirana, Kamez, Tirane, Albania
Valentina Arapi

Faculty of Biotechnology and Food, Agriculture University of Tirana, Kamez, Tirane, Albania
Vladimir Malo

The transfer center of the Agriculture Technology, Lushnje, Albania
Janja Kristl

Faculty of Agriculture and Life Sciences, University of Maribor, Pivola, Slovenia
Silva Grobelnik Mlakar

Faculty of Agriculture and Life Sciences, University of Maribor, Pivola, Slovenia
Lato Pezo

Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia

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APA Style

Artiona Laze, Valentina Arapi, Vladimir Malo, Janja Kristl, Silva Grobelnik Mlakar, et al. (2015). The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach. International Journal of Science and Qualitative Analysis, 1(2), 11-17. https://doi.org/10.11648/j.ijsqa.20150102.11

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ACS Style

Artiona Laze; Valentina Arapi; Vladimir Malo; Janja Kristl; Silva Grobelnik Mlakar, et al. The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach. Int. J. Sci. Qual. Anal. 2015, 1(2), 11-17. doi: 10.11648/j.ijsqa.20150102.11

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AMA Style

Artiona Laze, Valentina Arapi, Vladimir Malo, Janja Kristl, Silva Grobelnik Mlakar, et al. The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach. Int J Sci Qual Anal. 2015;1(2):11-17. doi: 10.11648/j.ijsqa.20150102.11

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@article{10.11648/j.ijsqa.20150102.11,
  author = {Artiona Laze and Valentina Arapi and Vladimir Malo and Janja Kristl and Silva Grobelnik Mlakar and Lato Pezo},
  title = {The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach},
  journal = {International Journal of Science and Qualitative Analysis},
  volume = {1},
  number = {2},
  pages = {11-17},
  doi = {10.11648/j.ijsqa.20150102.11},
  url = {https://doi.org/10.11648/j.ijsqa.20150102.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20150102.11},
  abstract = {The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36% - 17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm–0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm–1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm–2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r = -0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r = -0.543 and r = 0.551, respectively).},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach
AU  - Artiona Laze
AU  - Valentina Arapi
AU  - Vladimir Malo
AU  - Janja Kristl
AU  - Silva Grobelnik Mlakar
AU  - Lato Pezo
Y1  - 2015/06/11
PY  - 2015
N1  - https://doi.org/10.11648/j.ijsqa.20150102.11
DO  - 10.11648/j.ijsqa.20150102.11
T2  - International Journal of Science and Qualitative Analysis
JF  - International Journal of Science and Qualitative Analysis
JO  - International Journal of Science and Qualitative Analysis
SP  - 11
EP  - 17
PB  - Science Publishing Group
SN  - 2469-8164
UR  - https://doi.org/10.11648/j.ijsqa.20150102.11
AB  - The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36% - 17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm–0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm–1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm–2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r = -0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r = -0.543 and r = 0.551, respectively).
VL  - 1
IS  - 2
ER  -

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