Investigation of the effects of different wheat varieties and flour properties on the noodle quality

In this thesis, it is aimed to investigate the quality differences among bread (white and red) and durum wheat varieties, to investigate their suitablity for noodles, and to provide a foresight for both farmers and prudcers in this way additonally offer an option in price instability among different wheat varieties. In the study, total of nine varieties of wheat that three registered white bread wheat (Ceyhan-99, Kaşifbey-95, Gökkan), three red bread wheat (Pandas, Pehlivan, Sagitoria), and three durum wheat (Zenit, Zühre, Svevo) wheat varieties traded in Şanlıurfa Commodity Exchange. The study was carried out in three stages and in first stage, some quality characteristics of durum wheat (MB), white bread wheat (BEB) and red bread wheat (KEB) varities were determined. In the evaluations, it was determined that the diffirence in protein content among varities was significant (p<0.05) and it was determined that KEBs had higher protein values than MB and BEB varieties. It was determined that there was diffirence among the varieties in terms of grain hardness values and bread varieties were generally softer than durum varieties and higher values in white bread wheat vaieties than red bread wheat vaieties. In the second stage, physical, chemical and phsicochemical (moisture, protein, fresh/dry gluten, gluten index, zeleny and modified sedimentation, falling number, color), rheological and structural properties were determined in different flours obtained by milling wheat. In these evaluations, it was determined that there were differences among groups and varieties were significant (p<0.05). When the reological properties of the flours were examined, it was determined that the diffirences among the varieties of all glutograph, farinograph, extensograph and mixolab values were significant (p<0.05). In general, it has been seen that BEBs and KEBs were superior to MBs. In the third the suitability of different wheat varieties for noodle production was examined. For this purpose, the physicochemical, textural, sensory and structural properties of the noodles produced using the mentioned wheat varieties were determined. Component analysis by FT-IR analysis, protein molecular structures by SDS-PAGE method and diffierences in morphological structures by SEM were evaluated in flour and noodles of different varieties. In the FT-IR analysis of noodles, it was determined that the structure of MB and BEB varieties remained stable after cooking. This result shows that bread wheat (EB) varieties can be used to make high quality noodles. When the noodle structure was examined electrophoretically, it was determined that the number of low molecular weight protein bands decreased quantitatively with the effect of heat in cooked noodles. In this study in which flour and noodle samples obtained from different groups and varieties selected among high quality wheats were evaluated in terms of physical, chemical, rheological and physicochemical aspects, it was observed that there were differences and similarities in MB, KEB and BEB groups and varieties. When all the results were evaluated together, it was concluded that MB varieties were superior in terms of noodle production parameters, and BEB and KEB varieties, respectively, could be included in the noodle production system efficiently. And among the EB varieties, Pandas, Gökkan and Ceyhan-99 were prominent varieties.