Evaluation of gluten quality of bread wheat (Triticum aestivum) genotypes with glutopeak device

Abstract

Yıldırım, T. (2020). Ekmeklik buğday (Triticum aestivum) genotiplerinin gluten kalitesinin glutopik cihazı ile değerlendirilmesi.

Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of Turkey

“…Important quality factors in wheat and flour standards are hectoliter weight, thousand kernel weight, color, ash content, protein content, gluten content, and sodium dodecyl sulphate (SDS) sedimentation value. The physical and physicochemical characteristics (such as density, hectoliter weight, kernel size, thousand kernel weight, color, gluten index, Zeleny and modified Zeleny sedimentation values), the chemical properties (such as moisture, protein, gluten) have been studied extensively in Triticum aestivum (Khatkar et al, 2002;Gül et al, 2012;Karaman et al, 2012;Dizlek et al, 2013a, b;Kaplan-Evlice et al, 2016;Şahin et al, 2016;Aydoğan and Soylu, 2017;Gül et al, 2020;Şahin et al, 2020).…”