Evaluation of rheological properties and gluten content in wheat (Triticum aestivum L.) varieties harvested in Quito, Ecuador

Wheat is a crop of economic importance due to its relevant nutritional composition including: proteins, lipids, fiber, minerals (iron, magnesium, zinc, potassium, calcium and phosphorus), in addition to containing amino acids. The objective of this research was to determine the gluten content and rheological properties of flours obtained from different varieties of wheat (Triticum aestivum L). Therefore, physicochemical characteristics (moisture, wet and dry gluten content and protein) and rheological properties (water absorption, dough stability, C2, C3, C4 and C5) of flours from 9 wheat varieties were analyzed, applying a completely randomized design, with Factor C = wheat variety and Factor B = nitrogen levels, with three replicates. As for moisture, there was no significant difference (p < 0,05), while the wet gluten content reported values between 17,4 and 38,89 %; for dry gluten, values between 8.38 and 15.87 % were obtained; and protein content between 10.54 and 13,71 %. In relation to the rheological characteristics of the flours, the varieties INIAP-COJITAMBO 92, INIAPCOTACACHI 98 and INIAP-IMBABURA 2014 (66,08 %; 65,95 % and 65,55 %, respectively) obtained the highest water absorption, in stability, flour doughs presented a range between 1.97 and 7.34 min, for protein weakening (C2) values from 0,17 to 0,40 Nm were obtained, starch gelatinization (C3) showed 0,94 to 1.48 Nm, starch activity (C4) showed 0,29 to 1.15 Nm, and starch retrogradation (C5) showed variability in its results with values ranging from 0,28 to 1.58 Nm.