Characteristics
Sirvan
Morvarid
Moisture (%)
8.67a+0
8b+0.05
Protein (%)
12.65b+0.4
13.21a+0.01
Wet gluten (%)
31.35a+0.0
25.0b+0.50
Sedimentation Zeleny value (ml)
24.55a+0.0
21b+0.5
Falling number (S)
600a+5
503b+15
Table 1: Chemical and physicochemical characteristics of Morvarid and Sirvan cultivars
Δm gluten (mg)
(Δng) natural gluten
0.574
0.629
(Δdg) denaturated gluten
0.594
0.703
(Δng) - (Δdg)
0.020
0.074
Table 2: Mass changes of gluten in Morvarid and Sirvan cultivars by TGA
Figure 1: Raman spectra of gluten in Morvarid and Sirvan cultivars
Tables at a glance
Figures at a glance