EFFECT OF SUSCEPTIBILITY OF SOME EGYPTIAN WHEAT CULTIVARS TO STRIPE RUST INFECTION ON PHYSICAL, CHEMICAL AND TECHNOLOGICAL PROSPERITIES. | ||
| Journal of Food and Dairy Sciences | ||
| Article 4, Volume 1, Issue 6, June 2010, Pages 375-385 PDF (344.18 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2010.82126 | ||
| Authors | ||
| E. A. Mobarak1; R. I. Omara2; M. A. A. Najeeb2 | ||
| 1Crop Technology Res. Dept., Food Tech. Res. Inst. ARC, Egypt. | ||
| 2Plant Pathology Res. Inst., Agric. Res. Center, Giza, Egypt. | ||
| Abstract | ||
| This research was carried out to study the effect of stripe rust disease infection on the quality of physical, chemical and technological characteristics of wheat grain, flours and bread produced from seven Egyptian wheat cultivars (Sakha-8, Sakha-69, Sakha-93, Gemmiza-5, Gemmiza-7, Gemmiza-9 and Giza-168) compared with uninfected (protected by fungicide) ones. Wheat cultivars were planted during three successive seasons at Sakha (Kafr El-Sheikh Governorate) experimental farm, wheat disease research section, Sakha, Agric. Res. Sta., AgriculturalResearchCenter. (ARC), Egypt. Results of this research can be summarized as follows. Physical qualities of wheat grain of all wheat cultivars infected with stripe rust disease greatly decreased, where 1000 grain weight, hectoliter weight and flour extraction greatly decreased compared with the same protected wheat cultivars. The infected cultivar, Sakha-8 showed the highest decreased in 1000 grain weight, hectoliter weight and flour extraction rate, which were 24.3%, 13.4% and 22.6% respectively. Meanwhile Gemmiza-9 showed the lowest decrease, which amounted in 0.7%, 0.5% and 0.7% for the above mentioned characteristics respectively, compared with the same uninfected and protected (protected) cultivars. Chemical quality of flour of all wheat cultivars infected with stripe rust improved greatly, where protein, wet gluten, dry gluten ratios greatly increased compared with the same protected cultivars. Farinograph and extensograph parameters of dough of all wheat cultivars infected with rust were improved, where values of water absorption development time, stability time, extensibility, resistance to extension and dough energy increased compared with the same protected wheat cultivars dough. Baking quality and sensory of balady bread produced from infected wheat cultivars improved greatly compared with balady bread produced from the same protected cultivars, where loaf volume and total score of sensory evaluation exhibited the superior values of baking quality and sensory evaluation. | ||
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