Bu çalışma, azotlu gübre miktarı ve uygulama formunun ekmeklik buğdayın tane verimi ve kalitesi üzerine etkisinin araştırmak amacıyla Eskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü‘nde kuru (yağmura bağımlı) ve sulu koşullarda iki üretim sezonunda yürütülmüştür. Kuru koşullarda 7 adet ve sulu koşullarda 8 adet ekmeklik buğday çeşidi materyal olarak kullanılmıştır. Üre, başaklanma döneminde, granül ve yapraktan uygulama şeklinde verilmiştir. Her uygulamada çeşitlerin tane verimi, bazı teknolojik kalite özellikleri belirlenmiştir. Her iki denemede yapraktan üre uygulaması ile SDS sedimantasyon değeri, protein oranı, gluten agregasyon enerji değeri (AGGEN) ve maksimum tork (BEM) değerlerinde artış olurken; peak maksimum zaman (PMT) değerinde azalma olmuştur. Kuru ve sulu şartlarda çeşitler arasında SDS sedimantasyon değerleri açısından istatistiki olarak önemli farklılar olduğu belirlenmiştir. Araştırmada; sulu ve kuru şartlarda yapraktan üre uygulaması ile granüle göre genotiplerden yüksek ekmeklik kalite ile ilişkili olarak Glu-A1 lokusunda 2* alt ünitesi taşıyanların tane veriminde %9,0, protein oranında %6,5, sedimantasyon değerinde %17,0 ve BEM değerinde %3,8; Glu-D1 lokusunda 5+10 alt ünitesi taşıyanların tane verimde %8, protein oranında %5,6, sedimantasyon değerinde %16,0, BEM değerinde %6,4; Glu-B1 lokusunda 7+9 alt ünitesi taşıyanların tane veriminde %7,0, protein oranında %6,0, sedimantasyon değerinde %19,6 ve BEM değerinde %7,2 artış olduğu belirlenmiştir. Araştırma sonucunda, ekmeklik buğdayın tane verimi ve teknolojik kalite özelliklerinin iyileştirilmesinde başaklanma döneminde yapraktan üre uygulamasının oldukça olumlu sonuçlar verdiği görülmüştür.

Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread). This study was based on unique material: two pairs of isogenic lines in a spring wheat cv. Saratovskaya-29 (S29) background differing only in Pp genes and grain color. In 2017, seven experiments were conducted in Kazakhstan, Russia, and Turkey with a focus on genotype and environment interaction and, in 2018, one experiment in Turkey with a focus on grain, flour, and bread quality. The effect of environment was greater compared to genotype for the productivity and quality traits studied. Nevertheless, several important traits, such as grain color and anthocyanin content, are closely controlled by genotype, offering the opportunity for selection. Phenolic content in purple-grained lines was not significantly higher in whole wheat flour than in red-colored lines. However, this trait was significantly higher in bread. For antioxidant activities, no differences between the genotypes were detected in both experiments. Comparison of two sources of Pp genes demonstrated that the lines originating from cv. Purple Feed had substantially improved productivity and quality traits compared to those from cv. Purple.

Summary: In this study, obtaining sourdough bread enriched in zinc (Zn) and selenium (Se) with biofortified whole wheat flour (BWWF) was investigated. Sourdough bread flour was blended with BWWF in the ratios of 25:75, 50:50 and 75:25. The Zn and Se contents varied from 12.06 to 43.06 mg/kg and from 80.73 to 267.58 μg/kg in the substituted flours (SFs), respectively. Gluten‐quality‐related technological and rheological properties of SFs were also determined. The BWWF negatively affected those parameters, and GlutoPeak torque before maximum and peak maximum time, alveograph energy and extensibility, sedimentation volume, gluten index and lactic acid solvent retention capacity values decreased substantially to 21.0 GPU, 27.5 s, 85.67 10⁻⁴ × J, 18.0 mm, 33.33 mL, 81.98% and 78.72%, respectively. The Zn contents of the SFs bread varied between 10.48 and 43.88 mg/kg, and the Se contents were found between 55.7 and 224.3 μg/kg. At 75% replacement, the recommended daily allowance (RDA) was obtained at 33.3% and 36.0% for selenium in adults, respectively, while it was 27.1% for zinc and 25.6% for selenium at the 50% substitution level. With the increase in substitution rates, the volumes of the SFs breads decreased from 337.5 to 516.3 mL, their organoleptic properties deteriorated, and the hardness of the breads increased from 507.5 to 3633.1 g. In the study, the whiteness index (WI) value was higher in the A yeast combination breads. The sensory properties of pore structure, taste and chewiness of the 25% substitution SFs bread were close to those of the control. Compared with control bread, all SFs bread had statistically higher (P < 0.01) ash, protein, total phenolic contents and antioxidant activity (ranging from 1.893% to 2.495%, 8.22% to 11.60%, 75.85 to 117.74 mg GAE/100 g and 8.84 to 13.34 inhibition%, respectively).