Effect of rainfalls on wheat quality in 2009 harvest season | Uticaj padavina na kvalitet psenice u zetvi 2009. godine
2010
Djuric, V., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Mladenov, N., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Hristov, N., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Kondic-Spika, A., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Racic, M., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
This paper analyses chemical, rheological and physical changes on grains, flour, dough and baked bread made of wheat variety Prima, caused by delayed harvest due to large quantity of precipitation. Possible grain defects were evident in lighter washed-out colour of grain coat, decreased test weight from 82.3 kg/hl to 78.9 kg/hl and decreased falling number (FN) from 232 sec to 145 sec. Changes in dough were observed in lower viscosity on amylograph, from optimal 740 AJ to 285 AJ as a consequence of possible presence of alfa-amylase and increased amylolitic activity in endosperm. Physical changes on the grains of unharvested wheat in fields did not influence rheological properties of dough nor the quality of baked product. Quality of bread made from wheat grain from delayed harvest was better than quality of bread made from wheat harvested at the beginning season.
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