Are wheat grain, whole meal flour and white flour color values suitable for quality estimation?

Abstract

The high cost of rheological analyses carried out to estimate the final product quality in cereals, the need for a large amount of samples and the long time it takes cause researchers to search for faster and cheaper analyses. This is one of the main reasons for the development of instrumental devices that can perform faster measurements with small amounts of sample. In this study, the relationship between rheological properties and bread wheat grain (WG), whole meal flour (WMF) and white flour (WF) color values was investigated. In the study, Bezostaja-1 and & Idot;kizce-96 bread wheat sown for 2 years (2010-2011) and after 8 fore crops were used as materials. Alveograph (W, P, L and P/G) and farinograph ((water absorption (WA), softening degree (SD), development time (DT) and stability (Sta)) and bread analysis were performed and grain, whole meal flour and white flour color measurements (L, a, b) were made in these samples. High correlations were found between rheological quality analyses and color values in both years. As a result of the research, in both years, significant and high correlations have been found between quality measures and color values of wheat grain, whole meal flour, and white flour. In 2011, when there was a lot of rain, a lot of correlations were observed between quality and color values, but those correlations changed over the years. When the correlation values from both years are combined, it can be concluded that among the color characteristics, only the b yellowness value stands out as a more dependable parameter in quality estimation.