Technological quality of grain of spring wheat cultivated as pure varieties and their mixtures
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2008, Vol 7, Issue 4
Abstract
Technological quality of grain and flour of milling mixtures ‘Omega’ + ’Igna’ + ’Henika’ and ‘Omega’ + ’Igna’ + ’Banti’, made of three varieties of grain mixed in equal proportion were compared to quality of wheat which was cultivated in mixtures of the same varieties. Before sowing those varieties were compiled in equal proportion. ‘Omega’ and ‘Igna’ are varieties susceptible to infestation by fungi unlike ‘Henika’ and ‘Banti’ varieties. Wheat was cultivated with or without fungicide protection. Hectolitre weight, content of low molecular SDS-soluble protein and number of insoluble protein in flour were more profitable for mixtures made of pure stands than variety mixtures. As far as vitreousness of grain, milling properties of grain, content of protein in grain and SDS + ME-soluble protein are concerned the quality of variety mixtures was higher for the variety mixture in comparison with mixtures made of pure stands. Fungicide protection in the cultivation of pure varieties and varieties mixtures increased value of hectolitre weight and filling and uniformity of grain.
Authors and Affiliations
Mirosław Żmijewski, Zygmunt Gil
Keywords
Related Articles
- EP ID EP50865
- DOI -
- Views 88
- Downloads 0
Wpływ diety i aktywności fizycznej na poprawę parametrów biochemicznych i fizjologicznych u otyłych chłopców
Wstęp. Główną przyczyną nadmiernego odkładania się tkanki tłuszczowej są zburzenia mechanizmów kontrolujących wydatkowanie energii. Patologiczne zwiększenie tkanki tłuszczowej prowadzi do upośledzenia czynności organizmu...
The influence of selected additives on shelf-life of ground meat
The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbi...
In vitro cholesterol uptake by Lactobacillus acidophilus isolates
The aim of this study was to evaluate cholesterol uptake by Lb. acidophilus isolates in artificial gastric and duodenal fluids. Studied Lb. acidophilus isolates showed various abilities to uptake cholesterol from MRS bro...
Viability of microflora pf market fermented milk products in simulated conditions of gastric and duodenum
Background. The non-probiotic lactic acid bacteria have only rarely been used in in vitro or in vivo studies, because they are not considered to exert health benefits. To exert the beneficial effect in human organism, LA...
Charakterystyka cech fizyko-chemicznych kefiru owczego podczas jego przechowywania
Celem pracy była charakterystyka fizykochemiczna i sensoryczna kefiru wytworzonego z mleka owczego, po jego wyprodukowaniu i przechowywaniu w warunkach chłodniczych. Mleko owcze zaszczepione różnymi kulturami starterowym...