Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. | M. BAŞLAR, M. F. ERTUGAY Research Article Turk J Agric For 35 (2011) 139-144 © TÜBİTAK doi: Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS) Mehmet BAŞLAR1,*, Mustafa Fatih ERTUGAY2 1 2 Bayburt University, Engineering Faculty, Food Engineering Dept., 69000, Bayburt - TURKEY Atatürk University, Agricultural Faculty, Food Engineering Dept., 25240, Erzurum - TURKEY Received: Abstract: Wet chemistry analyses done for quality control purposes in wheat and flour processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. In this study, NIRS was used in the development of calibration models for protein, wet and dry gluten contents and Zeleny sedimentation of flours from the grinding of 120 varieties of bread wheat collected from different regions of Turkey. Therefore, spectra in the range of 1100 to 2500 nm of the flours were acquired by scanning with the NIRSystems 6500 monochromator. Multiple linear regression (MLR) and partial least squares (PLS) regression were applied to the spectral data in log 1/R, and first derivative and second derivative of log 1/R formats. Reasonable results were obtained for protein, wet and dry gluten contents, and Zeleny sedimentation with r = , , , and , respectively. Key words: Gluten, NIRS, protein, Zeleny sedimentation Yakın Kızılötesi Spektroskopisi (NIRS) kullanarak buğday unlarının protein ve glutenle ilgili kalite parametrelerinin belirlenmesi Özet: Buğday ve un işleme teknolojisinde kalite/kontrol için yapılan kimyasal analizler oldukça zaman alıcıdır. Klasik metotlara alternatif bir teknoloji olan yakın kızılötesi (NIR) spektroskopisi sonuçların birkaç saniyede elde edilmesini sağlar. Bu çalışmada, Türkiye’nin farklı bölgelerinden bir araya getirilen 120 çeşit buğday öğütüldü ve unlarda .
