Comparing Gluten Percentage and Calcium, Potassium and Sodium Content in Different Wheat Varieties

Wheat products are very important in human diet pattern, so that, they guarantee 40-45 percent of their calorie and about 50 percent of their protein requirements. In order to evaluate gluten content and some nutrients in different varieties and different wheat types including spring and winter wheat, an experiment was conducted in agronomy laboratory of Agriculture College of Mohaghegh Ardabili University in 2012 based on completely randomized design. 15 wheat varieties were selected and their bran percentage, dry gluten percentage in flour and bran and some elements concentration including sodium, potassium and calcium were measured. Results of variance analysis indicated that there was a significant difference among all of these varieties in all measured traits in probability of 1 percent. Means comparison indicated that protein content of spring wheat is often more than winter wheat and protein percentage in dry land wheat is more than irrigated one.