engleski

The use of the gluten index for wheat quality determination

Gluten is the functional part of protein, which mainly determines bread making quality of wheat. The gluten indexmethod has been proposed to be a rapid method for determining both the quantity and quality of wet gluten simultaneously.In this study, gluten index values and wet gluten were determinated on104 OS winter wheat cultivars and breeder"s lines and correlated to protein, Zeleny sedimentation value and rheological parameters. Gluten index was correlated (P<0.05) positively with Zeleny sedimentation value, water absorption, extensograph resistance, maximum resistance and area. A negative correlation (P<0.05) was found between gluten index and protein content, wet gluten, farinograph development time, stability, resistance, quality number, and extensograph extensibility. Wet gluten correlated (P<0.05) positively with protein content, Zeleny sedimentation value, farinograph water absorption, development time, stability, resistance, quality number and extensograph extensibility, and negatively with gluten index, extensograph resistance and maximum resistance. Gluten index appears to provide a simple and rapid method for the determination of gluten quality. It can provide more information about the quality of wheat flour than wet gluten determination only.

gluten; gluten index; bread making quality

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