EFFECT OF MOISTURE CONTENT ON WHEAT HARDNESS: AN SKCS-BASED STUDY

Öz

This study aimed to analyze wheat hardness at varying moisture (10%–18%) using SKCS equipment and to establish regressions for relationship between moisture content and hardness index (HI). For this purpose, three bread wheat cultivars, Kınacı, Altay, and Selimiye, each with different hardness, were used. Differences between cultivars in terms of various physical and chemical properties were significant (P < 0.05). HI for Kınacı, Altay, and Selimiye decreased significantly from 18.7%, 31.5%, and 66.4% at 10% moisture to 10.9%, 16.5%, and 41.3% at 18% moisture, respectively (P < 0.05). In the regression equations, moisture content was used as the independent variable and HI as the dependent variable. Determination coefficients (R²) of equations were 0.9669 for soft wheat Kınacı, 0.9906 for medium wheat Altay and 0.9278 for hard wheat Selimiye. Consequently, regression equations are feasible and can be used to determine HI based on moisture for different hardness groups in wheat.

Anahtar Kelimeler

• Wheat
• hardness
• SKCS
• quality
• tempering
• regression

BUĞDAY SERTLİĞİ ÜZERİNE RUTUBET İÇERİĞİNİN ETKİSİ: SKCS TABANLI BİR ÇALIŞMA

Öz

Bu çalışma, SKCS cihazı kullanarak farklı nem içeriklerinde (%10–18) buğday sertliğini analiz etmeyi ve nem içeriği ile sertlik indeksi (HI) arasındaki ilişki için regresyon denklemleri belirlemeyi amaçlamıştır. Bu doğrultuda, farklı sertlik değerlerine sahip üç ekmeklik buğday çeşidi, Kınacı, Altay ve Selimiye kullanılmıştır. Çeşitler arasındaki bazı fiziksel ve kimyasal özellikler açısından farklar önemli bulunmuştur (P < 0.05). Kınacı, Altay ve Selimiye'nin HI değerleri, sırasıyla %10 nemde %18.7, %31.5 ve %66.4 iken, %18 nemde sırasıyla %10.9, %16.5 ve %41.3’e önemli derecede azalmıştır (P < 0.05). Regresyon denklemlerinde nem içeriği bağımsız değişken olarak, HI ise bağımlı değişken olarak kullanılmıştır. Eşitliklerin determinasyon katsayıları (R²) sırasıyla yumuşak buğday Kınacı için 0.9669, orta sertlikteki buğday Altay için 0.9906 ve sert buğday Selimiye için 0.9278 olmuştur. Sonuç olarak, regresyon denklemleri uygulanabilir olup, buğdaydaki farklı sertlik gruplarına göre nem içeriğine dayalı olarak HI’yi belirlemek için kullanılabilir.

Anahtar Kelimeler

• Buğday
• sertlik
• SKCS
• kalite
• tavlama
• regresyon

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