Wheat sedimentation values and falling number
Hruskova, M.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)E-mail:[email protected] | Skodova, V.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu) | Blazek, J.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)
Technological quality of wheat from 2001 and 2002 harvests and its changes during the course of 11 months storage (October-August) were evaluated using protein concentration, falling number and SDS and Zeleny tests. Wheat was supplied by 5 producers from Central Bohemia, Czech Republic (beet-producing region). Harvest year affected wheat quality characteristics differently; the largest differences in monthly average values (corresponding to a milling batch) were found for falling number value (2001 average 321 s, 2002 average 287 s). During storage protein quality slightly decreased according to SDS and Zeleny test values. Falling number values of wheat from 2001 harvest slightly increased, which was not evidential for the set of samples from 2002. A statistically significant correlation was calculated between the falling number value of wheat and its laboratory-manufactured flour in both years (r=0.556 in 2001, r=0.825 in 2002). Values of the Zeleny test significantly correlated with those of the SDS test (r=0.531 in 2001, r=0.787 in 2002) as well as with protein concentrations.
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