Ekmeklik Buğdayda Bazı Kalite Özellikleri ile Miksograf Parametleri Arasındaki İlişkinin İncelenmesi

This research was conducted to investigate the relations between mixograph parameters and some quality traits of bread wheat genotypes. In this research, a 35-gram computerized mixograph was used to analyze 100 bread wheat genotypes. Mixograph parameters and some quality traits (protein content, dry gluten content, mini SDS sedimentation value, hectoliter weight and thousand kernel weight) were investigated. There were significant correlations between mixograph parameters and some quality traits. According to the results; it was obtained that the relationships between PKT and protein, gluten, hardness and mini SDS were significant and positive (p<0.01) and between CV and hardness, mini SDS were significant and positive (p<0.01), between CI and protein, gluten, hardness, mini SDS were significant and positive, between RPS and protein, gluten were significant and positive (p<0.01) and hardness were significant (p<0.05), between mCI and protein, gluten, hardness and mini SDS were significant and positive (p<0.01). Mixograph parameters PCT, CV, RPS, CI, mCI values regression coefficients (p<0.01) level, PKV (p<0.05) were found in the CV value of the regression coefficient was not significant. In order to further improve quality, effective selection parameters in early generation is necessary in wheat breeding program. The Mixograph is a widely used predictive test with which end-use quality of many genotypes can be assessed in a short period of time in bread wheat breeding program.