Influence of nitrogen fertiliser on winter wheat wholemeal rheological properties | Slāpekļa mēslojuma ietekme uz ziemas kviešu pilngraudu miltu reoloģiskajām īpašībām
2014
Linina, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ruza, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture
The aim of this investigation was to describe the variation of water absorption and mixing properties of wholemeal dough, depending on effects of, different rates of nitrogen (N) application (N60, N90, N120, N150), weather conditions (in 2010 and 2011) and grain storage time (60, 120, and 360 days) for two cultivars of winter wheat (Triticum aestivum L.). Trials included winter wheat varieties ‘Bussard’ and ‘Zentos’; both cultivars have high bread-making quality. The farinograph water absorption and wholemeal dough mixing characteristics - dough development time, dough stability time, and degree of softening were tested using a Brabender Farinograph (ICC 115/1). Highly significant effect of cultivars and nitrogen fertiliser were detected on the flour water absorption and dough mixing properties. Grains with higher protein content had better wholemeal dough rheological properties. The wholemeal rheological properties in 2010 and 2011 did not differ significantly. Extended grain storage from 60-360 days resulted in: longer dough development and dough stability time, increased degree of softening, and decreased water absorption. ‘Bussard’ wholemeal had higher water absorption, longer stability time (sometimes excellent quality) and shorter degree of softening compared with ‘Zentos’. According to the farinograph curves, wholemeal dough of ‘Bussard’ can be classified as having medium/long development time and long/excellent stability. Farinograph curve shapes of ‘Zentos’ wholemeal dough indicated medium development time and long stability. A very strong a positive correlation was found for protein content between WA and ST.
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