Examining Bread/Biscuit Quality Features in Wheat (Triticum aestivum L.) Genotypes by Raman Spectroscopy

• Published in: International Journal of Nature and Life Sciences
• Main Authors: OLGUN, Murat, KARADUMAN, Yaşar, BELEN, Savaş, BAŞÇİFTÇİ, Zekiye, AYTER, Nazife, SEZER, Okan, ARDIÇ, Murat, POTOĞLU ERKARA, İsmühan
• Format: Article in Journal/Newspaper
• Language: English
• Published: Uğur ÇAKILCIOĞLU 2021
• Subjects: Bread/biscuit wheat,Quality characters,Gliadin relative mobility index,Gluten quality band score,Conditional Formatting,Biplot analysis,Raman spektroscopy; artico
• Online Access: https://dergipark.org.tr/tr/pub/ijnls/issue/65931/1001160; https://doi.org/10.47947/ijnls.1001160

In this study, the quality characteristics of wheat varieties with bread/biscuit character were determined by Conditional Formatting, Path Analysis and Raman Spectroscopy. In this study, Gerek, Carisma, Bayraktar, Artico and Adv. Line genotypes were used. In the study, protein content, test weight, thousand seed weight, seed diameter, zeleny sedimentation, SRC lactic acid and SRC saccharose, hardness index, damaged starch, Gliadin relative mobility index, Gluten quality band score Raman protein, Raman lipid and Raman starch, GlutoPeak (including PMT, BEM, AM, PM, Aggregation energy and GPI) analyzes were examined. As a result, in our study, it was revealed that it is possible to reveal the biscuit quality of genotypes by using classical quality methods. Especially by using gliadin band fractions and gluten band scores, the gluten quality of the genotypes can be revealed and those with bread or biscuit character can be easily distinguished. By using classical methods together with Raman Spectroscopy, separation in bread/biscuit quality levels in wheat genotypes could be done quickly and reliably, and the Raman Spectrophotometer method can be successfully applied in this field. They could be used successfully to determine the quality levels of protein ratio, sedimentation, gliadin band fraction, gluten properties, GPI, PMT, Aggregation Energy, SRC Lactic acid, Raman protein genotypes. Again, it was determined that the Gerek and Carisma genotypes had good biscuit characteristics and that these cultivars could be used successfully in the biscuit sector.