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Information Journal Paper

Title

COMPARING THE EFFICIENCY OF WHEAT QUALITY CLASSIFICATION TESTS WITH AN EMPHASIS ON THE NOVEL GLUTENIN MACRO POLYMER (GMP) METHOD

Pages

  21-34

Keywords

GLUTENIN MACROPOLYMER (GMP)Q3

Abstract

 In this study, the efficiency of WHEAT QUALITY CLASSIFICATION tests with an emphasis on the novel glutenin macro polymer (GMP) test was evaluated. WHEAT QUALITY indicators such as Zeleny and SDS sedimentation tests were compared with GMP method in QUALITY CLASSIFICATION of several Iranian WHEAT cultivars. The results showed no significant correlation between protein content and BREADmaking characteristics (loaf volume and height). Zeleny, SDS sedimentation and GMP tests showed significant correlation with loaf volume and height, but at different importance levels. PLS regression analysis indicated that GMP wet weight is the most important predictor for BREAD QUALITY compared to other tests. Thus, GMP wet weight measurement can be regarded as a suitable predictive tool for BREAD QUALITY, especially in WHEAT breeding studies where restricted amounts of samples are required. Based on all QUALITY tests performed and the results obtained, PLS analysis was also to classify WHEAT cultivars examined into strong and weak QUALITY classes.

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    APA: Copy

    GHAMARI, M., PEIGHAMBARDOUST, S.H., & RAFAT, S.A.. (2011). COMPARING THE EFFICIENCY OF WHEAT QUALITY CLASSIFICATION TESTS WITH AN EMPHASIS ON THE NOVEL GLUTENIN MACRO POLYMER (GMP) METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(30 (SPECIAL ISSUE)), 21-34. SID. https://sid.ir/paper/72310/en

    Vancouver: Copy

    GHAMARI M., PEIGHAMBARDOUST S.H., RAFAT S.A.. COMPARING THE EFFICIENCY OF WHEAT QUALITY CLASSIFICATION TESTS WITH AN EMPHASIS ON THE NOVEL GLUTENIN MACRO POLYMER (GMP) METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(30 (SPECIAL ISSUE)):21-34. Available from: https://sid.ir/paper/72310/en

    IEEE: Copy

    M. GHAMARI, S.H. PEIGHAMBARDOUST, and S.A. RAFAT, “COMPARING THE EFFICIENCY OF WHEAT QUALITY CLASSIFICATION TESTS WITH AN EMPHASIS ON THE NOVEL GLUTENIN MACRO POLYMER (GMP) METHOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 30 (SPECIAL ISSUE), pp. 21–34, 2011, [Online]. Available: https://sid.ir/paper/72310/en

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