DETERMINATION OF PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF FLOUR DERIVED FROM IMPORTED BREAD WHEAT CULTIVARS IN TURKEY

This research; It was carried out to determine the rheological properties of the dough obtained from the cultivars as well as the physicochemical analyzes of the materials obtained from the cultivars of bread wheat originating from Russian (Krasnodar), Kazakh (Orenburgskaya-10) and Hungarian (Zitnica) origin. As for materials research imported in the years 2014-2016, Krasnodar (Russian origin), Orenburgskaya-10 (Kazakh origin) and Zitnica (Hungarian origin) were performed 30 replications of 90 samples per year of bread wheat cultivars. Significant differences were observed between the cultivars in terms of the parameters examined. In the study; rheological (alveograf) such as energy (cm²), p/l ratio, ie value (elasticity index) (%) and Zeleny sedimentation (ml), protein (%), hectoliter weight (kg), wet gluten (g), gluten index as physicochemical properties were examined. As the Orenburgskaya-10 (Kazakh) cultivar had the highest values in terms of gluten index (97.15%), p/ l ratio (2.1), Ie (64.2), hectoliter weight (80.25 kg) and energy (425.30 cm²). Zeleny sedimentation (65 ml), protein contents (14.6%) were in the Zitnica (Hungarian). Wet gluten (29.75 g) parameter was in Krasnodar (Russia). Orenburgskaya-10 (Kazakh), Krasnodar (Russia), Zitnica (Hungarian) cultivars in terms of energy respectively; 425.3-264.6 10^-4, 396.6-159.6 10^-4, 367.5-152.2 10^-4. In the direction of three years results, If Orenburgskaya-10 (Kazakh) cultivar of bread wheat is imported in our country, the quality will be further increased according to the other cultivars.