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Turkish Journal of Agriculture and Forestry

Correlation between the protein content and mechanical properties of wheat

Mehmet BAŞLAR1, Fatih KALKAN2, Mazhar KARA2, Mustafa Fatih ERTUGAY3
1Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, 34220 İstanbul - TURKEY
2Department of Agricultural Machinery, Faculty of Agriculture, Atatürk University, 25240 Erzurum - TURKEY
3Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum - TURKEY

Abstract: The mechanical properties of wheat varieties are important in the milling industry. This study investigated the correlation between the protein content of 5 wheat varieties and their mechanical properties of rupture force, energy absorbed, and hardness. Based on correlation coefficients, a strong correlation was found between the protein content of all wheat varieties investigated and their mechanical properties. The correlation levels between the protein content and rupture force, energy absorbed, and hardness were r = 0.953, 0.883, and 0.884 for X-X load orientation and r = 0.955, 0.963, and 0.954 for Y-Y load orientation, respectively.

Key words: Hardness, mechanical properties, protein content, wheat

Turk. J. Agric. For., 36, (2012), 601-607.
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Other articles published in the same issue: Turk. J. Agric. For.,vol.36,iss.5.