The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum L. and their qualitative parameters evaluation
2011
Mareček, J., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences | Lišková, M., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences | Frančáková, H., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences | Mocko, K., Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences
For the purpose of milling and further processing. we evaluated the Serbian and Slovak varieties Triticum aestivum L. and Triticum durum L. Parameters expressing the flour extraction were measured in the required values in tested varieties. Thousand grain weight values were in durum wheat varieties over 47 g. Volume weight values were above 730 g/l. The value of water activity in all varieties was lower than 0.6. This parameter is important for assessing microbial contamination during storage. Optimum activity of alpha-amylase was measured in Serbian varieties Triticum aestivum in the year 2010. Sedimentation test in all varieties reached the required ability of wheat proteins to swell (varieties Rusija and Karpatia 62 cubic cm). The highest gluten content had variety Rusija. All tested varieties are suitable for food purposes.
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