Türkiye’de Hasat Edilen Bazı Buğday Çeşitlerinin Protein Özelliklerinin Karşılaştırılması

Authors : Seda YALÇIN, Besim MADEN

Pages : 441-447

Doi:10.35414/akufemubid.606621

View : 17 | Download : 4

Publication Date : 2020-06-30

Article Type : Research Paper

Abstract :Physical and rheological characteristics activity of five wheat varieties, harvested in Turkey, having different origins including Tosunbey (Turkey) Adana-99 (Turkey) Negev (Israel), Esperia (Italy) and Bezostaya-1 (Russia) were investigated in this study. For this purpose, L*, a* and b* color values, thousand grain weight of wheat samples, protein content, gluten index value, zeleny sedimentation value, alveograph properties and falling number value of flours milled from these samples were analyzed. Bezostaya-1, Esperia and Negev wheat samples showed lower brightness and yellowness and higher redness compared to Tosunbey Adana-99 wheat samples. Among wheat samples, Esperia had the highest thousand grain weight. Adana-99 wheat flour had the higher gluten index value, zeleny sedimentation value and α-amylase activity compared to other wheat flours. Alveograph properties showed that tenacity (P) strength (W) and elasticity (Ie) of Adana-99 wheat flour were higher than those of other wheat flours. α-amylase activity of Bezostaya-1 wheat flour was lower than that of other wheat flours. As a consequence, Adana-99 wheat flour had the best protein quality and high α-amylase activity.
Keywords : Wheat, Gluten, α amylase, Sedimentation, Alveograph