Using the GlutoPeak Tester in Determining the Quality Characteristics of Some Bread Wheat Varieties

Abstract

The aim of this study is to determine the physical, chemical and technological, rheological properties of 10 registered bread wheat varieties developed by Bahri Dağdaş International Agricultural Research Institute and their quality status in bread analyzes and GutoPeak analyzes. At the same time, it is aimed to investigate the relationships between physical, chemical, technological, rheological and bread analyzes with GlutoPeak quality parameters and to reveal the potentials of the varieties. In the study, some quality parameters and significance levels between varieties were determined. Also, the results obtained from the GlutoPeak analysis are explained by comparing them with other quality parameters. Protein ratio, wet gluten and Zeleny sedimentation values were found to be highly correlated with GlutoPeak AM, BEM, AGGRE, PM, GPRT, GW and GWA. In addition, it was determined that there was a high correlation between farinograph water absorption and GlutoPeak AGGRE, AM, BEM, GGLT, GPRT, GW, GWA and PM values. Alveograph W value was positively correlated with GlutoPeak AM, BEM, PM, GPRT, GGLT, GW, GWA and AGGRE values and negatively correlated with PMT. The results obtained in terms of the examined characteristics in this study show that some varieties stand out in terms of different quality characteristics. With the results of this study, it was determined that the GlutoPeak device can detect the quality of wheat flour with less sample and in a short time, therefore, GlutoPeak analysis will be useful in variety development and similar studies in bread wheat.