The effect of kernel size on the content of crude proteins and water absorption capacity in some genotypes of wheat
1982
Rafailovic, M. (Institut za strna zita, Kragujevac (Yugoslavia))
The influence of grain size on the protein concent in 60% flour, as well as water absorption power were investigated in 6 wheat varieties (Morava, Kg-56,Sava,Partizanka,Libellula and Bezostaya 1). The influence of the grain size on the protein content in the 60% flour was not equal in all varieties. The protein content in factions varied more largely in varieties with lower protein content. The variation coefficient and the average protein content value were in inverse proportion. There is no linear dependence between the average water absorption power of the varieties and the grain size variation coefficient. The 3.0 mm grain size had the highest protein content in the investigated varieties. The highest protein content in the investigated varieties. The highest protein content variation coefficient was shown in the 2.2 mm grain size fraction. With the grain size increase the variety influence on the protein content variations in fractions decreased, while the average protein content in fractions slowly increased. The protein content in fractions and protein variation coefficient have an inverse proportion linear dependence. The grain size influence on the protein content in 60% flour in the investigated varieties was not statistically justifiable. The average water absorption power of the investigated varieties tended to increase with the grain size increase. The protein content influence on the water absorption power of the varieties proved statistically justifiable.
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