การศึกษาลักษณะทางพืชไร่ ศักยภาพการให้ผลผลิต และคุณภาพข้าวสาลีพันธุ์ดีเด่น

Abstract

Objective of the “The Study of Agronomic Characteristics, Yield Potential and Quality of Outstanding Wheat Varieties” project where to collect outstanding wheat varieties from Mae Hong Son Rice Research Center and study of their agronomic characteristics, yield potential, adaptation to lowland growing area. This research also analyzed wheat flour quality for further study on healthy food. This study compared 18 wheat varieties with 3 check varieties (SMG1, SMG2 and FANG60). Design of the experiment was Randomized Complete Block Design with 3 replications. The experiment was carried out between October 2019 to April 2020 at Faculty of Agricultural Technology Chiang Mai Rajabhat University. Analysis results found that there was no significant difference in no. of tillers per area but significant difference were found among plant height, no. of tillers per hill, no. of panicles per hill, no. of fertile grains per panicle, 100 – grain weight, grain yield and harvest index. Research results pointed out that some varieties were well adapted in terms of growth and yield which some varieties did not reach their potential. However, the outstanding wheat varieties in this study could be developed to adapt to various growing environment. Analysis result of wheat flour quality showed that moisture is in standard range total ash content is greater than standard and water absorption is below 50%. Wheat flour can be divided into 2 groups based on protein content. First group contained 7-9% and the second group contains 10-11% of protein content (Commercial wheat flour contained 12-14%). Using of wheat flour of both group making food products (brownie and noodles), tested products suggested that wheat flour (both groups) suitable for bakery product because the good water absorption characteristic. However, it is not suitable for making noodles because the product is hard and easily break. In addition, the result of sensory evaluation showed less accepted when compared with commercial wheat flour.