Quality characteristics of bread wheat varieties procured by flour factories: The example of Mardin province

This study was conducted to examine the physical (hectolitre weight), chemical (hectolitre weight) and chemical (hectolitre weight) of 8 local (Adana99, Bezostaja, Dinç, Esperia, Pandas, Sagittario, Seri 2013, Wafia) and 1 imported bread wheat variety used in 5 flour mills in Mardin between August 2023 and January 2024. protein ratio, wet gluten ratio) and analytical (gluten index, sedimentation, delayed sedimentation) aims to determine quality characteristics. A total of 2103 samples, 1438 samples from domestic bread wheat varieties and 665 samples from imported wheat varieties used in this study, were analyzed. The hectoliter weight was found to be 73,5-94 kg/hl in domestic wheat varieties and 75-95 kg/hl in imported wheat varieties, and the average hectoliter weight was found to be 79,89 kg/hl in domestic varieties and 79.44 kg/hl in imported wheat varieties. . While the protein rate varies between 6,7-17,3% in domestic wheat varieties, it is between 10,3-15,7% in imported varieties, and the average protein rate is 12,60% in domestic varieties and 12,71% in imported varieties. The wet gluten rate was measured to be between 19-56% in domestic wheat varieties and 19-41,2% in imported varieties, and the average wet gluten rate was measured to be 32,60% in domestic varieties and 31,33% in imported varieties. Gluten index values ​​were determined to be between 19-99% in domestic varieties and 54-99% in imported varieties, and the average gluten index was determined as 82,20% in domestic varieties and 89,64% in imported varieties. Sedimentation values ​​were calculated as 16-69 ml in domestic varieties and 25-65 ml in imported varieties, and the average sedimentation value was calculated as 35,44 ml in domestic varieties and 40,34 ml in imported varieties. Delayed sedimentation values ​​were between 9-72 ml in domestic varieties and 27-70 ml in imported varieties, and the average delayed sedimentation value was found to be 40,09 ml in domestic varieties and 50,03 ml in imported varieties. According to the analysis results, it shows that the protein, hectolitre weight, wet gluten, gluten index, sedimentation and delayed sedimentation values ​​of the wheat varieties are largely above the minimum standards determined by TMO, TSE, TGKT and factories, and they generally meet the bread wheat quality criteria.