Evaluating technological quality of cultivated Triticum species, interspecific, and intergeneric hybrids for wheat-based products and breeding programs


Journal of Cereal Science, vol.99, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 99
  • Publication Date: 2021
  • Doi Number: 10.1016/j.jcs.2021.103188
  • Journal Name: Journal of Cereal Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Wheat species, Interspecific and intergeneric hybrids, Landrace, End-use quality, Characterization, PROTEIN, TRAITS
  • Eskisehir Osmangazi University Affiliated: Yes


© 2021 Elsevier LtdWheat genotypes such as landraces, old cultivars, wheat species, intergeneric and interspecific wheat hybrids from the gene pools nowadays offer an alternative for new wheat products and breeding programs. The present study was carried out to evaluate the grain technological quality parameters in those kinds of wheat species and hybrids under rainfed and irrigated conditions. The results of the study showed that the neglected wheat species, Triticum petropavlovskyi having the highest sedimentation index (SI), swelling index of glutenin (SIG), macro sodium dodecyl sulfate (MSDS), and Zeleny sedimentation (ZSED) values (4.9 and 4.8; 4.7 and 4.4; 77.3 and 71.0 ml; 51.0 and 44.7 ml, respectively) in rainfed and irrigated conditions, and as well as the GlutoPeak aggregation energy (AGGEN), gluten rheological index (GRI), torque before maximum (AM) values under rainfed conditions (1589.2 cm2, 68.1 and 43.0 GPU, respectively) had remarkable high gluten strength. Among the species, Triticum ispahanicum had the highest MSDS, SI, AM, and GRI values in rainfed and irrigated conditions (48.3 and 39.3 ml; 3.0 and 2.6; 37.3 and 25.7 GPU; 56.5 and 37.7, respectively). Aegilotriticum, Triticum sphaerococcum, Triticum dicoccum had also strong gluten quality. Triticum aestivum cv. Köse 220/39 possessed better gluten quality than other old cultivars and a landrace. All those genotypes can be suggested for bread-making. On the other hand, Triticum compactum and Triticum monococcum with their weak gluten strength and soft endosperm texture could be used in soft biscuit wheat breeding programs.