Influence of storage time on the gluten properties of winter wheat

Abstract

Wheat is one of the most important bread crops in Hungary. The quality of wheat grain is defined by gluten content, thus maintaining its quality is necessary during storage. The changes in quality of the Hungarian winter wheat variety (GK Békés) were evaluated during storage. Grains samples were produced at the Látókép Research Institute of the University of Debrecen by applying two different rates of NPK fertilizer. Samples were harvested in 2013 and were stored between July 2013 and January 2014. During this we analyzed wet gluten content, gluten index and gluten spreading in flour at five time points and examined how gluten properties change during the storage time. The results showed that gluten index increased significantly. The wet gluten content increased during storage but significant differences were not found in this parameter of gluten quality. During storage period there was a decreasing tendency in gluten spreading at the higher level of NPK fertilization.

Keywords

• wheat
• storage
• wet gluten content
• gluten index
• gluten spreading