Quality of wheat flours in practice [Europe]
1988
Pollhamer, E. | Sinkovics, B. (Sutoipari Vallalat, Szekesfehervar (Hungary))
According to literary data in some countries of Europe the quality of the 1987 year wheat yield was injuriously affected by adverse weather. In Hungary, in the districts of Szekesfehervar and Mor average weather was prevailing this year. The caryopsis was examined for size and quality in farm-scale variety trials set up on these areas as well as on the basic material of bakery. In the farm-scale trial the yield average was 5.72 t/ha, in commercial growing it was on 16 617 hectares 5.38 t/ha, while on 3853 hectares 3.97 t/ha, that is very good or excepting the Mor district, good. At the same time, even the best quality wheat varieties (GK. Othalom, Martonvasari 9, Martonvasari 15, Martonvasari 12) (average KME number = 89 which is a very low value) did not produce flour of a quality suiting the standard. Martonvasari 12 and GK. Othalom proved the best varieties in this respect. The extremely low gluten extensibility of certain varieties (1.28 mm) is indicative of the wrong artificial drying of wheat and the high potassium content of the soil. From bakery flour of 30.1 per cent wet gluten content on average, only rolls of essentially smaller volume (130.7 ml) in comparison to the 180 ml standard were obtained and rolls of 237 ml size were produced merely on addition of 1.5 per cent Bulata 4 additive. Accordingly, good quality basic material can be achieved only when using wheat varieties of hereditarily good quality, adequate cultural practices and an appropriate quality improving additive.
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