Interrelation of technological parameters of quality for domestic [Yugoslav] wheat varieties
2000
Saric, M. | Gnip, M. | Simurina, O. | Pestoric, M. | Psodorov, Dj. | Pojic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Zavod za tehnologiju zita i brasna)
In the aim of finding out correlations between direct and indirect parameters of milling and baking quality limiting for classifying wheat varieties into technological groups of quality, data resulting from long lasting investigations of technological parameters of quality for Yugoslav wheat varieties are statistically processed. Hundred samples of new wheat varieties from state micro experimental trials are tested. Technological quality of these varieties was defined based on methods characterizing indirect and direct characteristics of milling and baking quality. Complex problem of quality parameters evaluation is influenced by increasing number of specific assays, as well as, by introducing new analytical procedures specific for particular field of research. Very significant or significant correlations between two parameters of classification (protein content and sedimentation) with indirect and direct parameters of baking quality are characterizing some technological groups, pointing at well-balanced and stable parameters of technological quality within the complex of technological group. Concerning the groups of bread and basic wheat varieties such positive example was noticed. But, based on analized parameters, for the evaluation of the entire technological quality, the scheme of quality parameters that is defining technological groups should be enlarged with indirect parameters of baking quality like farinograph number of quality.
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