DIFFERENTIATION OF SELECTED SOFT WHEAT VARIETIES BASED ON WET AND DRY GLUTEN INDICATORS

Authors

  • Alloberganova Zebo Bekmamatovna Alloberganova Zebo Bekmamatovna Author
  • Sultonov Mansurbek Farxod o‘g‘li Sultonov Mansurbek Farxod o‘g‘li Author

Keywords:

soft wheat, wet gluten, dry gluten, gliadin, glutenin, elasticity, genotype, bread-making quality, stability, technological analysis

Abstract

This study investigates genotype-environment interactions affecting quantitative traits of soft wheat (Triticum aestivum L.) accessions with diverse genetic backgrounds cultivated under the specific soil and climatic conditions of the Khorezm region. Using ten accessions from Central Asian and Kyrgyz germplasm collections, patterns of wet and dry gluten formation-key indicators of grain quality-were evaluated over three growing seasons. The results reveal significant varietal differences and varying degrees of stability in gluten content across years.

Author Biographies

  • Alloberganova Zebo Bekmamatovna, Alloberganova Zebo Bekmamatovna

    Urganch State University named after Abu Rayhan Beruni, Candidate of Biological Sciences, Associate Professor

  • Sultonov Mansurbek Farxod o‘g‘li, Sultonov Mansurbek Farxod o‘g‘li

    Doctoral researcher at the Ma'mun Academy of Khorezm.

References

Downloads

Published

2026-03-04

Issue

Vol. 4 No. 1 (2026): CONFERENCE ON GLOBAL RESEARCH PERSPECTIVES

Section

Articles