Bazı Buğday Çeşitlerinin Protein Karakterizasyonundaki Farklılık

Abstract

The objective of this study is to evaluate protein characteristics of five wheat varieties. These varieties are Tosunbey (Turkey), Urfasert (Turkey), Esperia (Italy), Odeska (Ukraine) and imported wheat blend (Russia). Tosunbey, Urfasert, Esperia and Odeska were harvested in Turkey. Protein is an important component of wheat and influences the quality of wheat products. The hectoliter weight of wheat samples and gluten quality (gluten index, zeleny sedimentation, modified sedimentation) and rheological properties (extensograph) of flour samples were analyzed. Extensibility (mm), resistance to extension (BU) and maximum resistance (BU) values of samples were determined at 45, 90 and 135 min proving time. The results showed that the wheat samples were significantly different from each other in terms of hectoliter weight. Urfasert wheat flour had the lowest gluten index value, zeleny sedimentation value and modified sedimentation value in all samples. The other samples had statistically similar gluten index values. Zeleny sedimentation and modified sedimentation values of Russian wheat blend flour were significantly higher than those of the other samples. Russian wheat blend sample had also the highest resistance to extension and maximum resistance values at 45 min proving time. The extensibility value of Tosunbey wheat sample at all proving times was statistically similar to that of other wheat samples. The highest maximum resistance values at 90 and 135 min proving time were observed for Russian wheat blend sample. It was concluded that Russian wheat blend sample imported from Russia had high gluten quality, while Urfasert wheat sample harvested in Turkey had low gluten quality.