Ekmeklik buğday (Triticum aestivum) genotiplerinin gluten kalitesinin glutopik cihazı ile değerlendirilmesi

Mehmet ŞAHİN; Aysun GÖÇMEN AKÇACIK; Seydi AYDOĞAN; Berat DEMİR; Çiğdem MECİTOĞLU GÜÇBİLMEZ; Sümeyra HAMZAOĞLU; Sadi GÜR; Telat YILDIRIM

Makale detayları

Ekmeklik buğday (Triticum aestivum) genotiplerinin gluten kalitesinin glutopik cihazı ile değerlendirilmesi

Yazarlar:

Mehmet ŞAHİN | Aysun GÖÇMEN AKÇACIK | Seydi AYDOĞAN | Berat DEMİR | Çiğdem MECİTOĞLU GÜÇBİLMEZ | Sümeyra HAMZAOĞLU | Sadi GÜR | Telat YILDIRIM

Yayıncı:

Harran University

Ana Başlıklar:

Gıda teknolojisi | Bitkiler

Dergi:

Harran Journal of Agricultural and Food Science 2020 Vol.24 Issue 2, pp.151-164

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000463113

Sıklık:

Üç Aylık

eISSN:

2587-1358

Özet:

 


This study was carried out with 13 wheat genotypes in rainfed and irrigated conditions at the central land of Bahri Dağdaş International Agricultural Research Institute in 2017-2018 and 2018-2019 growing season. Test samples were milled by separating the bran and analyzed by Rapid Flour Check method at GlutoPeak device. GlutoPeak data; torque, 15 seconds (s) before maximum torque (AM), maximum torque (BEM), time to maximum torque (PMT), 15 seconds after maximum torque (PM), protein content (GPRT), wet gluten (GGLT), energy value (GW), water absorption (GSAB), startup energy (S. energy) and aggregation energy (Ag. energy) values were determined . Protein ratio (PRT) and hardness analysis (SRT) in whole wheat, Farinograph water absorption (FSAB), Alveograph energy value (AW), wet gluten (YGLT) analyzes in flour samples were made. GlutoPeak device data and classical analyses were evaluated through correlations. Significant coefficient of correlations (P<0.01 ) were found between AM and FSAB (r = 0.5579) and AW (r = 0.3580), BEM value with FSAB (r = 0.7665), SRT (r = 0.4089), YGLT (r = 0.3745), PMT value with and PRT (r = -0.3583) and FSAB (r = -0.6385). Significant relationships were determined between GPRT and PRT r = 0.3592, between GGLT and YGLT r = 0.3506, between GW and AW r = 0.3919, between GSAB and FSAB r = 0.8280, at level P<0.01. While a high correlation was detected between the scores of GlutoPeak device and those of FSAB, significant correlation between PRT, YGLT and AW was also determined. There was a negative correlation between PMT and other properties. In the light of these data, we can say that the use of GlutoPeak equipment will provide convenience in the evaluation of gluten quality of bread wheat genotypes since analysis is performed in a short time with few samples.

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Makale detayları

Ekmeklik buğday (Triticum aestivum) genotiplerinin gluten kalitesinin glutopik cihazı ile değerlendirilmesi

Yazarlar: Mehmet ŞAHİN | Aysun GÖÇMEN AKÇACIK | Seydi AYDOĞAN | Berat DEMİR | Çiğdem MECİTOĞLU GÜÇBİLMEZ | Sümeyra HAMZAOĞLU | Sadi GÜR | Telat YILDIRIM

Yayıncı: Harran University

Ana Başlıklar: Gıda teknolojisi | Bitkiler

Dergi: Harran Journal of Agricultural and Food Science 2020 Vol.24 Issue 2, pp.151-164

Belge Tipi: Makale

Yayın Tarihi: 6/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000463113

Sıklık: Üç Aylık

eISSN: 2587-1358

Sayı

Yazarlar:

Mehmet ŞAHİN | Aysun GÖÇMEN AKÇACIK | Seydi AYDOĞAN | Berat DEMİR | Çiğdem MECİTOĞLU GÜÇBİLMEZ | Sümeyra HAMZAOĞLU | Sadi GÜR | Telat YILDIRIM

Yayıncı:

Harran University

Ana Başlıklar:

Gıda teknolojisi | Bitkiler

Dergi:

Harran Journal of Agricultural and Food Science 2020 Vol.24 Issue 2, pp.151-164

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000463113

Sıklık:

Üç Aylık

eISSN:

2587-1358