Influence of the fertilization on the properties of durum wheat grain and pasta products
1999
Panayotova, G. (Cotton and Durum Wheat Institute, BG - 6200 Chirpan (Bulgaria)) | Gorbanov, S.
Seed samples during the period 1988-1995 was analysed. It was determined the weight of 1000 grains, test weight, total glassiness, crude protein, wet and dry gluten, semolina output, carotinoids content. Macaroni ( a hollow long tubes of 5 mm diameter), produced of seed samples with different fertilization was analysed. The 1000 grains weight varies from 28,4 to 51.2 depending on the weather conditions and fertilization and decreases with 5.07% at higher nitrogen rates. The test weight is not influences significantly by nitrogen application. The nitrogen may increases the crude protein, wet and dry gluten and carotenoides. The protein does up to 28.20%, wet gluten - to 43.16%, dry gluten - with 29.10 to 43.64%, carotinoid pigments - to 15.7% over the check. Nitrogen application increases the strength of macaroni with 25.7% at higher rates, dry matter loss in boiled water decreases and at N180 is 4.04 times less, the elasticity and the form is keep at boiling.
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Эту запись предоставил Institute of Agricultural Economics