Tag Archives: baking quality

147–170 Z. Magyar, P. Pepó and E. Gyimes
Comprehensive study on wheat flour quality attributes as influence by different agrotechnical factors
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Comprehensive study on wheat flour quality attributes as influence by different agrotechnical factors

Z. Magyar¹*, P. Pepó¹ and E. Gyimes²

¹University of Debrecen, Kerpely Kálmán Doctoral School, Böszörményi street 138, HU4032 Debrecen, Hungary
²University of Szeged, Faculty of Engineering, Mars square 7, HU6724, Szeged Hungary
*Corresponding author. magyarzoltan93@gmail.com

Abstract:

The present polyfactorial long-term experiment was conducted to determine the role of different agrotechnical factors, like fertilization, forecrop, year and cultivar on the quality and yield attributes of a classical and a modern winter wheat genotypes. The research gives a complex view of the alteration of the most quality parameters (32) that are rarely done together in a single experiment (n = 96). All the studied factors had a significant effect on some tested properties. First growing season with fair water supply was beneficial for yield (+21.7%) however, the 2nd one with mild weather in spring and average annual precipitation was favourable for quality parameters (HFN: +3%, GI: +19%, GS: -51%, DDT: +22.4%, ST: +24.6%, DS: -14%, PDR: +37.6%, PD: +6%, PMR: +51.5%, PE: +52.7%, W: +25.8%, LV: +16.3%, HI: +13.3%). The optimal fertilizer demand of the different parameters varied to realize the potential of the varieties (N90P68K80 for Y, VWA, PWA, PMR, PE, LV, Mavg, KW and HI; meanwhile N150P113K133 for CP, WGC, ZI, VQN, ST, W and P/L). In the case of suboptimal nutrient supply, the effect of fore crops was significant (Y, CP, DGC, ZI, FE, VQN, DDT, ST, DS, PDR, PMR, PE, Mavg and all alveographic values). Comparing the varieties, GK Öthalom had better fertilizer response attribute (NUECP) and quality parameters, till then Mv Ispán possessed significantly better natural nutrient utilizing property (+22.9%), NUEY and yield (+31.7% in 2019). Summarizing the results, there is a need to put great emphasis on the selection of adapted cultivar and variety-specific agrotechnology practices, also these data contribute to a better understanding of the relationships between the quality parameters.

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637-644 R. Koppel, A. Ingver
Stability and predictability of baking quality of winter wheat
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Stability and predictability of baking quality of winter wheat

R. Koppel, A. Ingver

Jõgeva Plant Breeding Institute, 1. J. Aamisepa St., Jõgeva alevik, 48306; e-mail:
Reine.Koppel@jpbi.ee

Abstract:

Baking quality of 11 winter wheat varieties was studied at the Jõgeva Plant Breeding Institute during 5 years (2005–2009). Protein content, farinograph absorption, dough stability time and loaf volume were examined in this study. The varieties were divided into clusters according to the average value of quality characteristics and coefficient of variation. Ada, Tarso, Portal, Ramiro had high protein content. Bjorke, Portal, Tarso belonged to the cluster with the highest farinograph absorption. Ada had the highest value of dough stability every year. Ada, Ebi, Compliment, Gunbo, Ramiro, Širvinta 1 and Tarso had higher loaf volume. For all the wheat quality parameters the variety effect was statistically significant but had very small magnitude compared to year effect. For the milling and baking industry, it is desirable that quality traits should be maintained as stable as possible through all environments. Varieties that had lower Cultivar Superiority value usually had higher coefficient of variation. Protein content is commonly used as predictor of baking quality. The correlation existed between protein content and farinograph absorption. Farinograph absorption correlated also with dough stability. Loaf volume had correlation with protein content only in one year out of five.

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612-617 P. Konvalina, J. Moudrý jr., I. Capouchová and J. Moudrý
Baking quality of winter wheat varieties in organic farming
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Baking quality of winter wheat varieties in organic farming

P. Konvalina¹, J. Moudrý jr.¹, I. Capouchová² and J. Moudrý¹

¹University of South Bohemia, Faculty of Agriculture, Studentská 13, České Budějovice,370 05, Czech Republic; phone number: +420387772547, e-mail: konvalina@zf.jcu.cz
²University of Life Sciences Faculty of Agrobiology, Food and Natural Resources,Kamýcká 129, Praha 6-Suchdol, 165 21, Czech Republic

Abstract:

The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality. The aim of this paper is to identify diferences in the quality of eight varieties and two strains of wheat recommended in conventional or organic conditions. Correlation analysis of the qualitative parameters of wheat shows a clear relationship between crude protein content, wet gluten content and Zeleny – sedimentation value. According to the test results, it is appropriate to use the content and quality of protein as selective criteria for the selection of varieties. The Level of baking quality is never reduced below the quality level of the worstquality varieties grown in the same conditions. On the other hand, the best quality varieties provide grains characterized by better baking quality, but lower yield level, than the others.

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459-469 M. Järvan, L. Edesi, A. Adamson, L. Lukme and A. Akk
The effect of sulphur fertilization on yield, quality of protein and baking properties of winter wheat
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The effect of sulphur fertilization on yield, quality of protein and baking properties of winter wheat

M. Järvan¹, L. Edesi¹, A. Adamson¹, L. Lukme² and A. Akk²

¹Department of Plant Sciences, Estonian Research Institute of Agriculture, Teaduse St. 13,EE75501 Saku, Estonia; e-mail: malle.jarvan@eria.ee
²Agricultural Research Centre, Teaduse St. 4/6, EE75501 Saku, Estonia

Abstract:

The present paper is based on the data of field and production trials conducted in the years 2004–2007. The trials were carried out in North-Estonia (59° 18’ N, 24° 39’ E) on break-stony soil and in South-Estonia (58° 27’ N, 25° 36’ E) on pseudopodzolic soil. The aim was to identify the effect of sulphur fertilization on the yield of winter wheat (Triticum aestivum L.) on some of the quality indices of yield and protein quality, including the content of non-replaceable amino acids, and on the baking properties of flour. In the field trials the effect of N and NS fertilization was compared on the nitrogen background of N60 + N40 kg ha-1. Due tosulphur (in two top dressings in total S10 kg ha-1) the yield of winter wheat ‘Lars’ increased,depending on the weather and soil conditions, in field trials 0.47–1.48 t ha-1, i.e. 7.7–43.0% and in production trials 1.35–2.44 t ha-1, i.e. 39.8–45.5%. The effect of sulphur on the protein and wet gluten contents of wheat grain was not always one-directional, but in all trials the gluten index increased and the quality of protein improved under the influence of sulphur. Sulphur fertilization increased the content of amino acids in the protein of winter wheat in field trials on the average as following: cysteine – 24.5%, methionine – 35.3%, threonine – 14.4% and lysine – 7.7%. In production conditions the fertilization with sulphur increased both the contents of protein and wet gluten and that of major amino acids. Due to sulphur fertilization all major parameters of winter wheat’s baking quality improved: stability and quality number of dough, loaf volume and specific volume and round loaf’s height to diameter ratio.

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