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Examination of different grain hardness varieties of the grinding technology properties of wheat
423-435Views:185In the mill industry, the purpose of the grinding technology is to separate wheat endospermium and shell and to recover grists. The most important and the highest energy requirement operation is shredding. Flour quantity and quality produced from wheat depends on the variety of wheat that will be shredded, the type of grinding equipment and the condition used before the grinding. For this reason, during my experiments, I ground two grain structured varieties of wheat in laboratory conditions using a disk grinder, stone grinder and roll grinder in air-dry and conditioned states. We measured the equipment’s performance and the produced grist’s particle size distribution, followed by the calculation of the energy requirements of the grinders. In the grinding experiments we compared the ash contents of the different particle sized grist’s fractions to map the wheat’s particular properties.
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Surface polishing method application to reduce micotoxin content of mill wheat
339-342Views:141The fungi causing the infection and most of the harmful toxins they produce are concentrated in the bran of the grain, thus the intensive surface cleaning, the so-called debranning operation could allow the reduction of contamination in the milling technology. The essence of the PeriTec technology – originally developed by SATAKE, a Japanese company, to clean rice – is that it gradually removes the bran layers of the grain by mechanical means before further processing. We modeled the PeriTec technology with a laboratory size, batch-operating, horizontal debranning machine by SATAKE. The flour, milled grain after grinding 40 sec, the initial toxin content was only a small proportion (~15–20%) measured. The results showed that below the limit of DON toxin contaminated wheat (DON: 1.15 mg kg-1) during the grinding surface of the detached bran toxin contamination shows a very high (6.16 mg kg-1). The 40 seconds debranning before grinding shows lower DON toxin content than without debranning. So it is importance before the grinding. The toxin contamination of the bran fractions is significantly reduced, which is importance to the feeding point. As a result of debranning, the toxin content of the grinding fractions decreased, which justifies that that PeriTec method is suitable for the reduction of toxin contamination.
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Comparison of alveohraph and extensigraph properties of winter wheat samples
27-30Views:119The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of the baking behavior under realistic conditions. In our study, we compared the extensigraph and alveograph parameters of 87 flour samples. The results showed that the alveograph parameters were different from the extensigraph parameters. The classification of wheat varieties was different, and the order of varieties, as well. The alveograph properties were affected by other factors than the extensigraph properties, except the W value. The two rheological tests did not give similar results, therefor neither test are replaceable.
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The importance of millet production in regional production, with special emphasis on climate change
141-146Views:153Regional production is a traditional production structure developed adjusting to the geographical, climatic, biological and soil conditions in given production regions, a certain territorial specification of agricultural production, and a type of farming that best fits the natural conditions and takes the biological needs of plant and animal species into account as fully as possible. The most probable element of risk in plant production is the changeable, extreme weather. That is the reason why the specific characteristics of the place of production and the characteristics of regional production should be considered to a greater extent. The establishment of the range of varieties appropriate for the place of production is the key issue in regional production. One of our historically grown cereal plants that perfectly fits regional production is millet. Due to its short growing season, favourable reproduction ratio and the fact that it is relatively undemanding, it used to be grown in larger quantities in the middle ages. Its good nutritional values made it an important food item, but over time, as a result of industrialisation and technological progress; it has been eclipsed by other cereal crops. In our country it is mainly used to cook porridge, but it is also used in the form of flour and as a base material in the spirit drinks sector. In the recent decades, millet has been applied only in a small area, mostly as a secondary crop in areas that dried out from drainage water in late spring, or as a replacement of extinct sowings due to its late sowing time. Water will be the most significant factor for the future of agriculture, especially considering climate change.My examinations took place in the area of the Institutes for Agricultural Research and Educational Farm of University of Debrecen, in the Research Institute of Nyíregyháza, in a small-plot experiment with four replications in 2016. -
Examination of extensographical parameters of winter wheat (Triticum aestivum) flour
109-115Views:124In the trade of the European Union principally the analysis of alveographical and extensographical parameters mean the acceptance system.
In the present study we analysed the extensographical parameters of 10 winter wheat varieties breed by the Cereal Research Non Profit Company with Brabender extensigraph and we made a comparison, correlation among the results. The examinations with Brabender the following among: show the GK Kalász and the GK Élet varieties show high resistance of extension and the GK Petur variety produces high extensibility. The GK Garaboly has shown low extensibility and energy. The other parameters had different values in the examined three years. The measurings with SMS2 Texture Analyser show middle positive correlation between extensibility and subarea. There are weak correlation between at the significantial level in the 90, 135 resistence of extension by Brabender and by SMS2 Texture Analyser and in the 45 extensibility by Brabender and by SMS2 Texture Analyser of relaxed dough. There is no correlation among other parameters.