Evaluation of some Different Paprameters of Mixolab Device of Some Approved Syrian Soft Wheat Varieties

Abstract

This research aims to study some of different parameters of some Syrian soft wheat varieties recently approved for cultivation, using Mixolab device according to the ICC.No.173 method; The required samples of durum wheat varieties: Sham8, Buhouth8, and Doma2 were obtained from the Research Station of the Scientific Agricultural Research Center, at a rate of three replicates for each sample (variety). All analyzes were also conducted in the Grain Technology Laboratory at the College of Engineering. Agricultural, Al-Furat University. The results of estimating percentage of protein showed that there were significant differences between the studied varieties, reaching 9.8%, 13.2%, and 13.3% for bohouth8, Sham8, and Doma2, respectively. It was also shown that there was a significant difference in the average percentage of absorbed water among the varieties, and the average time of dough formation for the varieties also differed. The average time required for starch gelatinization differed significantly between the studied varieties, The results also showed that the average torque for the starch gel stabilization phase ranged between 1.61 N,m for the Doma 2 variety and 1.54 N,m for the Buhouth8 variety and 1.47 N,m for the Sham 8 variety, while the average fall number was characterized by a high rate for the studied varieties, which reached 356, 361, and 380 seconds for the Buhouth8, Sham 8, and Doma 2 varieties, respectively.