Wheat was planted on an area of approximately 250 million hectares in the world, and an average yield of 330 kg/da was obtained. In Turkey, the yield is around 285 kg/da. At this time, when high yield is essential for both earnings and the correct use of labor, it is important to plant wheat in the right fields and with the right species.
Kırik is a high quality grain from the local population wheat groups. Kırik, which is cultivated especially around Van, Erzurum, Kars, Artvin, Bitlis and Muş, gives very good results in bread use. Although it can be grown in summer and winter, it is planted as burying.
Kırık wheat is very rich in protein. Kirik wheat, which is white in color even in whole grain production, is a rare species. White and red Kirik wheat are the 2 most well-known types. Locally, Kırik wheat is also called “zeron, rutik or köse”. The bark is red and the inside is white. It is much harder than red wheat flour.
Kırik Wheat is the Most Suitable Ancestry Seed for Bread Making in Turkey
Among the traditional seeds in Turkey, Kırık wheat is the most suitable type for bread making. It also provides fullness due to its fibrous structure. Kırık wheat also gave successful results in making cakes and pastries. Kırık wheat was registered as Köse 220/39 in 1939. It is an awnless species of Triticum eastivum. It is resistant to cold climate. It contains 13% protein. It is very similar to white bread in terms of taste. Corn flour goes stale late, and with this feature, it increases its preferability especially in making lavash.
“In his study on samples taken from Pasinler, Kars, Muş and Van locations, in order to determine the bread quality of Kırik wheat”, the physical, chemical and technological properties of the material, as well as the ferinogram, extensogram and bread-making properties were examined, and the changes in quality criteria according to years and locations were investigated. Climate and soil conditions indicate that the bread quality of Kırik wheat changes from year to year and from location to location, especially in the second year of the research; reported to increase depending on climatic conditions. On the other hand, it was seen that the protein amounts contained in the samples were generally close to the desired level in bread making, and it was revealed that the bakery quality of cracked wheat changed primarily depending on the amount and quality of protein.
In the sowing trials with varieties such as Bayraktar 2000, Gerk, it was determined that Kırik wheat surpassed all of them in terms of protein value. However, it remained in the average in product yield.
Organic certified cultivation has been seen in the last few years. Although being good in gluten leads to improvement in bread making, it poses a problem especially for individuals with intestinal sensitivity.
Corner wheat cultivation areas map in Turkey is given below. The yield in winter planting is higher than in summer. Grain yield is 130 kg/da and maturation period is 100 days. Summer yield could increase up to 430 kg/ha under irrigated conditions.
Especially in the last period, there have been calls for sowing cracked wheat around Erzurum. Of course, it is not possible to predict how much this species, which has low yield, will find a response without being improved. However, the fact that the region has carried itself to the present day against climatic conditions and grain pests increases its importance.
Kırik Wheat Turkey Planting Areas;
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