Storage protein composition of winter wheat from organic farming
2008
Krejcirova, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Rostlinne Vyroby | Capouchova, I.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Rostlinne Vyroby | Bicanova, E.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Rostlinne Vyroby | Famera, O.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Rostlinne Vyroby
We tested the grain storage protein composition and wheat quality parameters in a set of varieties from different quality groups from organic farming during a two-year experiment. Our results show a noticeable influence of organic farming on storage proteins composition and technological characteristics of the dough (sedimentation index by Zeleny, rheology and bread yield). Varieties with high content of high molecular weight glutenins (varieties from conventinal growing systems and varieties from the elite and high-quality groups) reached high values of sedimentation index, pharinographic characteristics and bread yield. Varieties from organic farming and from the C quality group (wheat unsuitable for baking utilization) were mainly characterized by high content of residual albumins and globulins.
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