Investigation of the potantial of using glutopeak parameters for the evaluation of gluten quality in Turkish wheat

In this study, gluten quality of 125 whole wheat flour samples provided from 5 different regions of Turkey (Adana, Çorum, Edirne, Erzurum ve Eskişehir) were evaluated with both classical (protein content, wet gluten content and Zeleny sedimentation test) and GlutoPeak instrument. In addition, the relationship between the classical methods and the GlutoPeak analysis results was tried to be determined. According to the results, average protein content of whole wheat flour samples were found as 10,58 ± 1,39 (n=125). Sedimentation values of wheat flour samples used in the study ranged from 8,8 ml to 18,8 ml (mean 12,9 ± 2,27 ml) while the amount of wet gluten varied between 7.5% and 48,2%. Whole wheat flours obtained from Erzurum and Eskisehir were among the best examples of protein quality. When the gluten qualities of the samples are evaluated with the new and rapid analysis method of GlutoPeak analysis; the mean values of PMT, BEM and PM were found as 46,8 ± 14,77; 56.7 ± 11.7 and 39.28 ± 6.16, respectively. It has been determined that sedimentation values are not distinguishable when classical analytical methods used for the evaluation of gluten quality are related to Glutopic parameters, whereas protein amount and wet gluten amount values are important discriminatory parameters. Another important result of the study is that gluten rheological properties (PM, BEM and BM) are closely related to the protein content and protein quality characteristics (Zeleny sedimentation value end wet gluten content).