The determination of physical, chemical, technological and bread quality of local and imported bread wheats used by flour mills found in the Lakes District

This study aims at identifying the physical, chemical, technological and bread quality properties of local wheat and imported bread wheat used by flour mills in the Lakes District. For this purpose, total 12 cultivars of bread wheat which is composed of 10 cultivars of local wheat (Cumhuriyet75, Tosunbey, İzmir85, Panda, Bezostaja, Esperya, Negev, Adana99, Flamura, Toros) and 2 cultivars of imported wheat (Kazak ve Rus) have been collected.So as to determination physical proporties of wheat samples, the analyses of foreign matters, hectoliter weight, thousand kernel weight, kernel hardness, coarse and homogeneous of wheat and moisture and ash of breaking wheat have been made. Well kernel weight ranged from 69.59 % to 89.73 %, hectolitre weight from 84.98 kg to 71.11 kg, thousand kernel weight from 46.60 g to 35.15 g.For determination of technological properties of flour which was obtained from wheat samples, analyses of moisture, ash, protein, amount of wet and dry gluten, gluten index, sedimentation test, delayed sedimentation test, falling number have been made. Moisture content have been changed from 12.96 % to 15.58 %, ash content from 0.36 % to 0.52 %, wet gluten content from 23.02 to 40.08 %, gluten content from 7.33 to 14.53 %, gluten index value from 90.94 to 99.60 %, sedimentation value from 9.67 to 9.71 %, delayed sedimentation value from 27.67 to 54.00 ml, protein content from 9.67 to 9.71 %, falling number from 340 to 484 s.In order to determine the rhelogical properties of dough which was obtained from diffirent wheat flour, farinograph analysis, dough extensibility test, dough inflation test at texture analysis apparatus have been applied. Water absorption value have been changed between 53.70 and 64.50 %; extensibility values between 17.62 and 61.76 mm; pressure value which are opposed to the extensibility between 54.64 and 195.29 mm.Values of volume, width, lenght and height, crumb hardness, crumb and crust colour of bread which was produced in the study have been measured. Volume value has been ranged between 276.67 and 435.00 cm³, crumb hardness value between 1032.98 to 4076.90 g.In this study; after Bezostaja wheat type, Toros wheat type has been identified as the best value in the analysis of physical, chemical, technological, bread cooking test and bread analysis of local and imported wheat types obtained from flour mills in the Lakes District.