<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342025000400107</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v16i4.3702</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Variaciones reológicas y calidad industrial de trigos harineros en Sonora]]></article-title>
<article-title xml:lang="en"><![CDATA[Rheological variations and industrial quality of bread wheat in Sonora]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Pérez]]></surname>
<given-names><![CDATA[Gilberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintana-Camargo]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Latournerie-Moreno]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gámez-Vázquez]]></surname>
<given-names><![CDATA[Alfredo Josué]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila-Perches]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Verduzco-Miramón]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Campus IT Valle del Yaqui. ]]></institution>
<addr-line><![CDATA[Ciudad Obregón Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Centro Nacional de Recursos Genéticos ]]></institution>
<addr-line><![CDATA[ Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Tecnológico Nacional de México Campus IT Conkal ]]></institution>
<addr-line><![CDATA[ Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Bajío ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Tecnológico Nacional de México Campus ITES Zamora ]]></institution>
<addr-line><![CDATA[ Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>4</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342025000400107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342025000400107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342025000400107&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El trigo representa cerca del 12% del valor total de las importaciones agrícolas en México, mayormente utilizado para elaborar pan, pastas, galletas y tortillas de harina. El objetivo de investigación fue determinar la variación reológica en masa y calidad industrial de 12 líneas avanzadas de trigos harineros. El experimento se estableció en el Valle del Yaqui, bajo un diseño de bloques completos al azar con tres repeticiones a temperatura promedio de 17.1 °C. La unidad fue de cuatro surcos de 3 m de longitud y 80 cm de separación a doble hilera, en dos fechas de siembra del ciclo agrícola 2020-2021. Las variables evaluadas fueron: peso hectolìtrico y de mil granos, proteína en harina, fuerza, tenacidad/extensibilidad, dureza de grano y volumen de pan. Los resultados muestran diferencias estadísticas entre factores principales (fechas, líneas) y su interacción en todas las variables; las propiedades funcionales en harina y valores en índices de selección favorecieron a L-5, L-2, L- 3, L-7 y Borlaug, entre caracteres físicos y químicos se encontró correlación positiva. En conclusión, la siembra en noviembre favoreció la concentración de proteína en el grano y asociado con masa fuerte y extensible, presentó volúmenes mayores de pan.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Wheat represents about 12% of the total value of agricultural imports in Mexico; it is mostly used to make bread, pasta, cookies, and flour tortillas. The research aimed to determine the rheological variation in dough and industrial quality of 12 advanced lines of bread wheat. The experiment was established in the Yaqui Valley under a randomized complete block design with three replications at an average temperature of 17.1 °C. The unit consisted of four rows 3 m long and 80 cm apart in double rows, on two sowing dates of the 2020-2021 agricultural cycle. The variables assessed were hectoliter weight and weight of one thousand grains, protein in flour, strength, tenacity/extensibility, grain hardness, and bread volume. The results show statistical differences between the main factors (dates, lines) and their interaction in all variables; the functional properties in flour and values in selection indices favored L-5, L-2, L-3, L-7, and Borlaug; a positive correlation was found between physical and chemical traits. In conclusion, sowing in November favored the concentration of protein in the grain and associated with strong and extensible dough, it showed higher volumes of bread.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Triticum aestivum]]></kwd>
<kwd lng="es"><![CDATA[calidad industrial]]></kwd>
<kwd lng="es"><![CDATA[propiedades reológicas]]></kwd>
<kwd lng="en"><![CDATA[Triticum aestivum]]></kwd>
<kwd lng="en"><![CDATA[industrial quality]]></kwd>
<kwd lng="en"><![CDATA[rheological properties]]></kwd>
</kwd-group>
</article-meta>
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