Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs

Yıl 2015, Cilt: 24 Sayı: 1, 65 - 74, 25.07.2015

Yaşar Karaduman Arzu Akın , Serap Türkölmez Zafer Tunca

https://doi.org/10.21566/tbmaed.15930

Cited By: 4

Öz

Gluten quality is one of the basic criteria in the evaluation of baking properties of flour. Determination of gluten quality with fast, easy and reproducible methods is great importance for wheat breeding programs. GlutoPeak parameters bring significant advantages in this respect. In this study, it was investigated the availability of GlutoPeak parameters in quality evaluation of material in breeding programs. For this purpose four basic flours supplied from market and crossing nursery material in bread wheat breeding program were evaluated in terms of GlutoPeak properties. As a result the analysis of market flour gluten maximum resistance (BEM), 15s after maximum peak (PM) and 15s before maximum peak (AM) parameters were thought to be quite useful for breeding programs. From these parameters especially BEM and PM parameters were found distinguishing between parents in crossing nursery. It is necessary detailed studies about AM parameter. In coming years after a more comprehensive assessment it is thought to use the promising parents in development of new high-quality wheat varieties for production of different purpose-flour.

Anahtar Kelimeler

Gluten, GlutoPeak; wheat; quality; flour; breeding

Ekmeklik Buğday Islah Programlarında Gluten Kalitesinin Değerlendirilmesi İçin GlutoPik Parametrelerinin Kullanılabilirliğinin Araştırılması

Öz

Gluten kalitesi buğday ununun pişme özelliklerinin değerlendirilmesinde temel kriterlerin başında gelir. Gluten kalitesinin hızlı, kolay ve tekrarlanabilir metotlarla belirlenmesi buğday ıslah programları için büyük önem arz etmektedir. GlutoPik parametreleri bu anlamda oldukça önemli bilgiler sağlamaktadır. Bu çalışmada, GlutoPik parametrelerinin ıslah programlarında materyalin kalite değerlendirilmesinde kullanılabilirliğini araştırılmıştır. Bu amaçla piyasadan temin edilen dört temel un grubuna ait unlar ve ekmeklik buğday ıslah programındaki melez bahçesi materyali GlutoPik özellikleri bakımından değerlendirilmiştir. Piyasadan temin edilen unlarının analizi sonucunda gluten maksimum direnci (BEM), gluten maksimum dirençten 15 s sonraki direnç (PM) ve gluten maksimum dirençten 15 s önceki direnç (BM) değerlerinin ıslah programlarında oldukça yararlı olabileceği öngörülmüştür. Bu parametrelerden melez bahçesinde özellikle BEM ve PM değerleri ebeveynler arasında ayırt edici bulunmuştur. BM değeri konusunda daha ayrıntılı çalışmalar yapılması gerekmektedir. Önümüzdeki yıllarda daha kapsamlı değerlendirme sonrası çalışmada öne çıkan ebeveynlerin farklı amaçlı un üretimi için kalitesi yüksek yeni buğday çeşitlerin geliştirilmesinde kullanılması düşünülmektedir.

Anahtar Kelimeler

Gluten; GlutoPik; buğday; kalite; un; ıslah

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