Determination of farinograph and extensograph properties of bread wheat varieties in the same category according to TS 2974 wheat standard and examination of compatibility with TMO cereal purchase criteria and determination of the usability of glutopeak analysis in this classification and evaluation frame

In this study, it is aimed that bread wheat varieties in the same category are determined the Farinograph and Extensograph properties according to the TS 2974 Wheat standard (standard), the examination of compliance with the Soil Products Office's grain purchase criteria and the determination of the availability of Glutopeak analysis within the frame of classification and evaluation. In the research, a total of 47 different bread wheat samples were used. The maximum resistance of two varieties of five varieties which are classified as second class in comparison with the other three varieties' resistance value is determined as lower in half; however, these varieties were determined to be a quality issue of being stored in the same warehouse. Especially; resistance values of RML-AKS coded and first, second and third class wheat have been seen as quite close to each other contrary to class discrimination. It is observed that the classification made according to the standard was not compatible with Extensograph values. It is identified that in the classification of bread wheat; making a classification based on the sedimentation value according to the standard is relatively more appropriate than a classification made according to the amount of protein when maximum resistance value is based on 135 min in Extensograph analysis. This incompatibility in the market gives rise to trade the products which are different and unrelated to each other in consideration of criteria in Soil Products Office and systems such as Licensed Warehousing. It is foreseen by us that this classification system is the main reason for sort-based storage demands in the licensed warehouses and high levels of wheat imports currently. While the requirement of low amount of sample of Glutopeak device, short analysis time and giving information about gluten structure are creating the advantageous aspects; the large variability of obtained data, the parameters which have not been fully understood, producing company's updating the software about device when the research continues have suggested the necessity for further work needed to be done with the Glutopeak device. In addition to this, it is determined that the water absorption of wheat is high whose maximum torque value is high, the dough's resistance and extensibility increase and elasticity develop in parallel with A(0-5) area and distance's increasing.