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• The effect of climatic change on the rheological properties of winter wheat doughs

  96-100

  Norbert Boros

  Éva Kónya

  Sándor Fórián

  Zoltán Győri

  Views:

  340

  In present paper we have examined the effect of climatic change on the extensigraph characteristics of wheat-flours. The baking quality
  of winter wheat is largely determined by cultivar, but it can be influenced by weather conditions during growing period. Flours were from 5
  cultivars grown at one location in three cropping years. We have found that the extensigraph properties of dough are affected by the weather
  conditions, nevertheless, different cultivars distinctly react to the increase of temperature and decrease of precipitation. In generally, the
  higher average day temperature and lower precipitation level is favourable to produce winter wheat flour with better quality

• Model Experiment Analysis of the Antioxidant Effect of Conjugated Linoleic Acid

  15-18

  Anikó Borosné Győri

  Rozália Salamon

  János Gundel

  Zoltán Győri

  Szidónia Salamon

  János Csapó

  Views:

  511

  Corn milled like flour was crumbled with 5% butter containing a high level of conjugated linoleic acid, then kept exposed to air on an aluminium tray at a layer of 1 cm thickness. Its acid number, peroxide number and fatty acid composition were measured weekly. It was established that during a 24 week long period, there was very little change in the composition of fatty acids, but after this, in parallel with the increasing acid number and peroxide number, the amount of unsaturated fatty acids decreased, while those values for saturated fatty acids did not change considerably. With these investigations, the authors proved the antioxidant effect of conjugated linoleic acid.

• Study of some cooking and eating quality characters on some Egyptian rice genotypes

  77-82

  N. B. Nessreen

  A. K. Ammar

  A. Ezzat

  Views:

  292

  Some Egyptian rice genotypes [i.e. Japonica (Sakha 104), Japonica/Indica (Egyptian hybrid1) and Indica (Giza 182)] were investigated to evaluate the cooking and eating quality characters. High significant differences in grain shape were observed among rice genotypes. Hulling, milling and head rice percentage were higher in Sakha 104 than other rice genotypes, while Indica type (Giza 182) recorded the lowest values in milling and physical characters. No significant differences were found in chemical composition of the three genotypes of rice was recorded, but Giza 182 had the highest protein content. All Egyptian rice genotypes were low in gelatinization temperature and soft in gel consistency. Japonica and Indica rice varieties were low in amylase content, while Japonica/Indica rice variety was intermediate. The use of RVA is considered a good index for palatability evaluation for milled rice flour and starch. The Indica and Japonica/Indica types are low in breakdown viscosity, but higher in cooked pasta than Japonica type. Japonica type recorded the best score in panel test, followed by Indica type, while Indica/Japonica rice variety was the least accepted by Egyptian consumer.

• Wheat cleaning and milling technologies to reduce DON toxin contamination

  89-95

  Zoltán Magyar

  Antal Véha

  Péter Pepó

  Tibor Bartók

  Ernő Gyimes

  Views:

  764

  Mycotoxicosis caused by Fusarium fungi holds a huge risk considering economic and food safety issues worldwide. By applying milling technologies, we attempted to reduce the concentrates of DON toxin, as it is the most often found toxin in wheat.

  The processes of sieving, aspiration and combination had been used on wheat with high DON toxin concentration. As a next step, grains were sorted using a horizontal cylinder separator, assorted by an optical and a gravity separator, and finally, the products were scoured and ground. The contamination level of the wheat and flour samples were defined by the HPLC-MS method.

  Regarding the results, it can be stated that toxin concentration was most effectively reduced by optical separation and scouring, and by applying these milling techniques, food safety can be increased significantly.

• New possibilities to determine wheat quality parameters by near-infrared spectroscopy

  65-69

  Éva Kónya

  Zoltán Győri

  Views:

  502

  Analyses and methods in wheat quality determination require more sample, time, work and cost, thatswhy flour quality control needs rapid, reliable tools. Near-infrared spectroscopy has many advantages, which make it suitable in quality control. NIR instruments need calibrations to their work. In our study we examined gluten content, falling number, valorigrpahic waterabsorption, alveographic P/L and W value of wheat samples. Modified partial least squares analyses on NIR spectra were developed for each property. The results show that we got such calibration modells, which are able to predict the properties (expect falling number) with enough accuracy.

• Effect of divided nitrogen and sulfur fertilization on the quality of winter wheat

  27-31

  Gerda Diósi

  Péter Sipos

  Views:

  439

  The ecological characteristics and agro-ecological conditions in Hungary provide opportunities for quality wheat production. For the successful wheat production besides the favorable conditions; the proper use of expertise and appropriate cultivation techniques are not negligible. Successful cultivation affected by many factors. To some extent we can affect, influence and convert the abiotic factors.

  Today, a particularly topical issue is the question of nutrition and that the species’ genetic code can be validated using the appropriate quantity and quality fertilizer. Beyond determining the fertilizer requirements of the winter wheat it is important to align the nutrient to the plant’s nutrient uptake dynamics and to ensure its shared dispensing. In any case, it is important to note the use of autumnal base-fertilizer as complex fertilizer. Hereafter sharing the fertilizer during the growing season with the recommended adequate nitrogen dose.The first top dressing of winter wheat in early spring (the time of tillering) can be made, the second top dressing at the time of stem elongation, and the third top dressing at the end of the blooming can be justified. Determining the rate of fertilizer application depends on the habitat conditions and the specific nutrient needs of plants. In autumn the 1/3 of the planned amount of basic fertilizer should be dispensed (in case of N). During setting our experiment we used 3 doses (0 kg ha-1 N-1 active ingredient; 90 kg ha-1 N-1 active ingredients and 150 kg ha-1 N-1 active ingredient). Application dates beyond the autumn basic fertilization are the following: in one pass in early spring, divided in early spring and the time of run up, early spring and late flowering. In addition to nitrogen the replacement of sulfur gets a prominent role as a result of decreased atmospheric inputs. The proper sulfur supply mainly affects the quality parameters. It influences positively the wheat flour’s measure of value characteristics (gluten properties, volume of bread, dough rheology.

  In terms of nitrogen doses; the larger amounts (150 kg ha-1 N-1 drug), is the proposed distributed application, while in the case of lower nitrogen (90 kg ha-1 N-1 drug) in a single pass in the early spring can achieve better results. After using sulfur the quality values among the nutritional parameters that can be associated with gluten properties took up higher values than the samples not treated with sulfur.