CORRELATION ANALYSES BETWEEN SOME TECHNOLGICAL PARAMETERS OF SOME ROMANIAN WHEAT VARIETIES GROWN IN THE SUCEAVA AREA

Abstract

The wheat technological properties are mainly given by the particularities of gluten structure, by protein compounds respectively. The research in the area of gluten was made to identify the gluten protein fractions complex and find out the ratios between those fractions. The establishment of protein fractions of glutenines and gliadines are considered as mainly variables for the bakery potential of grains. Flour quality, proteins content and the ratio between glutenines and gliadines influence to a great extent the rheological properties of dough and the quality of bakery products implicitly. This paper presents the research results following the selection and characterization, according to quality indexes, of eight wheat varieties, grown in the Suceava area. The objectives of this paper are to study the correlations between some technological parameters (acidity, pH, wet gluten, protein content) from the selected wheat varieties and identify their gluten proteins (gliadines and glutenines). From the statistical analysis significant direct correlations were obtained between raw protein and gliadines (r = 0.649), glutenines (r = 0.720), between wet gluten and glutenines (r = 0.741), gliadines (r = 0.704) and between gliadines and glutenines (r = 0.876).