DEVELOPMENT OF NOVEL APPROACHES FOR MICRO- AND MACRO METHODS BASED EVALUATION OF WHEAT VARIETIES

The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.