Variations in winter wheat grain qualities as affected by NK fertilisation and grain storage period. II. Dough mixing properties by Brabender farinograph
Masauskiene, A.(Lithuanian Inst. of Agriculture, Akademija, Kedainio reg. (Lithuania))E-mail:[email protected] | Ceseviciene, J.(Lithuanian Inst. of Agriculture, Akademija, Kedainio reg. (Lithuania))E-mail:[email protected]
The Lithuania-bred winter wheat (Triticum aestivum L.) cultivar 'Ada' and Germany-bred cultivar 'Zentos', both specified as having the highest bread-making quality, were investigated in Central Lithuania in the years 2002 and 2003. According to the farinograph curve shapes, the dough of wheat 'Ada' flour can be classified as having medium/long development time and long stability, with occasional double peak. The wheat 'Zentos' flour curve shapes are of medium dough development time and medium/long stability. Flour water absorption and dough mixing properties by farinograph responded significantly to the meteorological conditions of the period after anthesis. In the crop year deficient in soil moisture, flour was characterised by lower water absorption, significantly shorter dough development time, increased degree of softening, and reduced quality number compared with the normal year. The response of dough mixing properties to the nitrogen application strategy was significant. Foliar potassium sulphate exerted a positive effect only when applied at N90+N30+N30K20. The variations in dough mixing properties in flour stored for 60-90 days were as follows: decreased dough stability time, increased degree of softening, and reduced quality number. The cultivar 'Ada' flour water absorption values ranged from 61.4 to 63.4% and those of cultivar 'Zentos' - from 60.0 to 62.7%.
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