Амилолитическая активность муки в зависимости от технологии возделывания и сорта яровой пшеницы
2010
Krasotskaya, O.S., National Academy of Sciences (Belarus). Scientific and Practical Center for Arable Farming. Experimental Scientific Station on Sugar Beet
One of the methods of estimation of baking properties of grain of spring wheat (Triticum aestivum) based on determination of alpha amylase activity was studied in the conditions of the Republic of Belarus. The experiment was realized on sod-podzolic light loamy soil in 2005-2007. Various varieties of spring wheat were studied: Rassvet, Rostan, Viza, Darya, Toma, Sabina, Banti, and Munk. For the evaluation of bakery properties of spring wheat grain there was used an indirect method based on determination of alpha amylase activity according to the value of the falling number by Harberg-Perten method as well as the Brabender amylograph for determination of viscosity of water and flour suspension. Research results showed that falling number spring wheat grain increased from 271 to 302 s in the conditions of increasing of applied technology intensity from weak up to high intensity degree. Low alpha amylase activity (falling number - 313-379 s) in grain was stated in wheat Rostan and Munk variety; average activity (242-293c) - in Darya, Rassvet, Toma, Banti, Visa, and Sabina varieties. Maximum viscosity of water and flour suspension increased according to increasing of degree of intensification technology. The highest grain amylograph curve was stated for Rostan (1161 amylograpgh units) and Munk (1069 amylograpgh units), and the lowest – dor Viza (428 amylograpgh units) and Sabina (452 amylograpgh units)
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