Türkiye’nin Güneydoğu Anadolu Bölgesi’nde (GAP) yetiştirilen bazı durum buğdayı çeşitlerinin kalite özellikleri

Abstract

The purpose of this study was to determine the physical (length, width, thickness, equivalent diameter, sphericity, hardness, thousand-kernel weight, hectoliter weight, color), technological and physicochemical (water absorption capacity, ash, protein, gluten, gluten index, sedimentation (SDS), Glutograph-E values) quality characteristics of wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP). In the study, some durum wheat varieties such as Burgos, Svevo, Güneyyıldızı, Sarıçanak 98, Zenit and Massimo were investigated. Significant differences (P≤0.05) were observed among wheat varieties in terms of physical characteristics such as hardness, thousand kernel weight, hectoliter weight, kernel size (length, width, thickness, equivalent diameter), sphericity, Hunter-color (L*, a* and b*) values. Also, statistically significant differences were found between the wheat varieties in terms of protein, ash, gluten, gluten index, SDS sedimentation, water absorption capacity, stretching (extensibility) and relaxation (elasticity) characteristics. The quality characteristics results and differences in quality characteristics between wheat varieties can be important in terms of product processing processes such as cooking, soaking, kneading, drying.