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  • Review of research on salt-affected soils in the Debrecen agricultural high educational institutions, with special focus on the mapping of Hortobágy
    471-484
    Views:
    65

    The history of the research of Debrecen scholars on salt-affected soils of Hortobágy and the region is very rich and diverse. 
    Focusing on mapping, the following stages can be distinguished, indicating the completeness of the maps and the purpose of the performed work
    − First, quantitative maps (Arany, 1926) for the utilization of the lands at 1:75,000 (Figure 1).
    − Second, quantitative map (Kreybig, 1943) for the utilization of the lands at 1:25,000.
    − Third, category map (Kreybig et al., 1935) testing the suitability of the classification system at  :75,000.
    − Fourth, partial category map (Szabolcs, 1954), showing the reasons of unsuccessful management at 1:10,000.
    − Fifth, partial quantitative map (Csillag et al., 1996), showing the utility of digital sampling at 1:25,000.
    − Sixth, partial quantitative map (Tamás and Lénárt, 2006), showing the capacity of multispectral  remote imagery at 1:100.
    − Seventh, partial quantitative map (Douaik et al., 2006), showing the usefulness of geostatistical  mapping at 1:10,000.
    − Eight, national quantitative maps (Pásztor et al., 2016), showing the applicability of geostatistics for administrative purposes at 1:10,000.
    − Ninth, partial quantitative/category map (authors, 2019), finding the optimal methods at 1:10,000.

  • Overview of test methods used to classify wheat flour and bread samples – REVIEW
    27-34
    Views:
    44

    In Hungary, common wheat (Triticum aestivum ssp. vulgare) is of good quality and world famous. In addition, it plays an important role in the human diet. The classification of flours ground from wheat is quite decisive and there are several methods for its examination. The most important flour testing requirements include moisture content, protein content gluten properties and the most important bakery value number. The measured characteristics give us the opportunity to conclude about the properties of the dough, and then bakery products. Several dynamic and static methods have been developed to study the physical properties of dough. The evaluation of products can be carried out in several respects with the help of a baking test. The multitude of methods currently used to qualify flour, dough and finished products also proves that the overview of the methods is quite topical.