Evaluation of Four Australian Bread Wheat Varieties Grown Under Centre Pivot Irrigation System

International Journal of Agriculture & Environmental Science

© 2020 by SSRG - IJAES Journal

Volume 7 Issue 6

Year of Publication : 2020

Authors : Ibrahim Naser, Fahad Kasimie, Yahia Mubarki, Abdul-Hafith Noor, Ahmed Al- Hassan, Nael Al-Hassan, Emiliano Olbinado, Abu Kashem A.

10.14445/23942568/IJAES-V7I6P101

How to Cite?

Ibrahim Naser, Fahad Kasimie, Yahia Mubarki, Abdul-Hafith Noor, Ahmed Al- Hassan, Nael Al-Hassan, Emiliano Olbinado, Abu Kashem A., "Evaluation of Four Australian Bread Wheat Varieties Grown Under Centre Pivot Irrigation System," SSRG International Journal of Agriculture & Environmental Science, vol. 7,  no. 6, pp. 1-17, 2020. Crossref, https://doi.org/10.14445/23942568/IJAES-V7I6P101

Abstract:

Three years of field trials were conducted in 2004 – 2006 on four Australian hard white wheat varieties and the local hard red spring wheat Yecora Rojo variety grown under Centre pivot irrigation system. These trials' object was to evaluate the possibility of localizing these varieties' cultivation at TADCO, Saudi Arabia, to process good quality bread, hard pastry, and noodles.
Laboratory tests have shown the grains of Yecora Rojo was higher than the Australian varieties grains in terms of % crude protein, % wet gluten, and the difference in crude protein is around 1.7%. Results have shown that as productivity was increased, % crude protein, % wet gluten, and Zeleny value was decreased. Zeleny's value is the measure of gluten quantity and quality; Zeleny's general average on Kennedy grains in the three cropping seasons reached 48.13. This was higher than Australian wheat varieties that ranged 30.53 – 33.13. The falling number on Kennedy, Drysdale, and Giles was very high, an indication of strong flour dough, and on Lang, it was medium, an indication of medium dough strength. The Australian wheat varieties' flour color was brilliant white at 70 and 80% extractions except for Drysdale at 80%. It was less white.
The three years trials had shown the productivity of these varieties matched the productivity of Yecora Rojo with an average of 8.07 M.T. /Ha when the varieties were grown under favorable local conditions. Field, Laboratory, Silos, and Bakeries tests shown three varieties Kennedy, Lang, and Drysdale were found suitable for wheat production and food processing. Giles need further blending tests with the chosen
varieties for food processing.

Keywords:

Wheat Productivity, Crude Protein, Zeleny Value, Falling Number, Grain and Flour Analyzer, Farinograph

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