Turkish

Abstract

Pasta is an important food in our diet. High quality pasta production is only possible by using high-quality durum wheat semolina. Breeding studies are the main factor for developing high-quality durum wheat varieties. Thus, in durum wheat breeding studies, in addition to high yield, disease resistance and suitable agronomic characteristics, determination of quality characteristics of material and using as selection criterias has become the primary goal in recent years. Within the scope of this study, the evaluations of the technological qualities of durum wheat breeding material in the yield and the regional yield trials of the 2019-2020 production year conducted at the Eskisehir Transitional Zone Agricultural Research Institute (TZARI) were explained. In the study, totally the technological properties of 306 durum wheat  genotypes, 162 from yield trial, 96 from Region Yield Trial (RYT) and 48 from Irrigated Region Yield Trial (IRYT), were evaluated. For such purpose, kernel weight and diameter, test weight, protein and dry gluten contents (with NIR Spectroscopy), b*-yellowness value, macro-SDS sedimentation value (with 100 ml tubes), and gluten rheological properties (with GlutoPeak) of these genotypes were measured. As a result, the lines that stand out in terms of pasta-making quality potential were determined.  In the study, a nine-year evaluation of Eskişehir, Afyon, Uşak, Altıntaş and Hamidiye locations in the Transitonal Zone was also made in terms of some technological quality parameters.