Grain quality of winter rye cultivars grown in Latvia
2017
Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Linina, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology | Kronberga, A., Latvia Univ. of Agriculture, Priekuļi, Priekuļi parish, Priekuļi County (Latvia). Inst. of Agricultural Resources and Economics | Kokare, A., Latvia Univ. of Agriculture, Priekuļi, Priekuļi parish, Priekuļi County (Latvia). Inst. of Agricultural Resources and Economic | Lenenkova, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Rye (Secale cereale L.) has been cultivated in Europe since ancient times and is second only to wheat among the grains most commonly used in the production of bread. Rye is traditionally consumed as wholemeal products in Baltic countries. In Latvia, rye bread is rich with traditions, and is one of the more favourite types of bread. Our objectives were to determine the grain quality and suitability of the most popular winter rye cultivars in Latvia for wholegrain flour production and bread baking. Three population winter rye cultivars ‘Kaupo’, ‘Amilo’, ‘Dankowskie Amber’ and three hybrid rye cultivars ‘Brasetto F1’, ‘Su Drive F1’, ‘Su Mephisto F1’ were obtained from research field trials (2014/2015, 2015/2016) at the Priekuli Research Centre, Institute of Agricultural Resources and Economics in Latvia and used for evaluation. Rye grain quality indices were analysed at the Latvia University of Agriculture, in Grain and Seed Research laboratory. Average data in our investigation (two years) show that cultivar, environment and cultivar × environment interaction significantly (p is less than 0.05) affected 1000 kernel weight, volume weight, protein content, starch content and Hagberg falling number. The thousand kernel weight in hybrids cultivars grains was statistically significantly higher comparing population cultivar grains. Differences between hybrids cultivars grains volume weight, protein content, falling number comparing with population cultivar grains was not observed. The results of the current research show that the quality of all the studied cultivars meet the requirements for high-grade rye grains for food consumption and are suitable for the wholegrain flour production and bread baking.
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