Determination of rheological and bread making properties of some bread wheat (triticum aestivum l.) cultivars after different cover crops

Abstract

This research was carried out at Central Research Institute for Field Crops, Department of Quality Technology and Food during 2010-2011 years. Alveograph, pharinograph and bread-making properties of four bread wheat cultivars (Bayraktar 2000, Eser, Gerek 79 and Tosunbey) sown after nine different cover crops (fallow, continuously wheat, chickpea, winter lentil, spring oat, spring lentil, sunflower and safflower) were investigated. According to the results; principal component analysis of yield and quality parameters for two years showed that Tosunbey gave the best values after different fore crops for quality and final product as bread. It was concluded that Eser variety had good yield and quality values for aggregates under favorable climatic conditions. It should be advised that safflower and sunflower can be used in crop rotation systems and they gave high quality products for bread in Central Anatolia.