THE EFFECTS OF SOWING TIMES AND SEEDING RATES ON THE FARINOGRAPH PARAMETERS AND COLOR OF FACULTATIVE KIRIK WHEAT

This study was undertaken to evaluate the color and selected quality properties of facultative Kirik wheat variety. The effects of 3 different sowing times (winter, freezing, and spring) and 7 different seeding rates (325, 375, 425, 475, 525, 575, and 625 seeds m-2) were investigated. It was observed that the sowing times and/or seeding rates changed significantly the quality parameters as well as color values. L* value of Kirik wheat during 2002-2003 season didn't show any significant differences according to the sowing times. However, a significant change on L* values was observed by changing the seeding rates. According to the seeding rates, the samples with the rate of 375 seeds m-2 exhibited the highest water absorption (53.9%) in 2002-2003 season. On the other hand, the samples with the rate of 325 and 625 seeds m-2 showed the highest water absorption (56.4%) in 2003-2004 season. While the highest softening degree was observed in spring sowing samples (67.2 BU) in 2002-2003 season, it was observed in winter sowing samples (140.0 BU) in 2003-2004 season. Based on the seeding rates, the samples with the rate of 525 seeds m-2 exhibited the highest dough stability as 15.3 min. All in all, treating Kirik wheat with an optimum condition by sowing times and seeding rates can be used to get a high-quality product with an enhanced farinograph parameters and color.