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The effects of fertilization on the protein related properties of winter wheat
67-69Views:128The yield and quality of wheat are mainly determined by the plant production system, thus we studied the effect of mineral fertilization.
The field trials were set up in 1983 at the Látókép Research Institute of the University of Debrecen. We examined effect of different Nfertilizer doses (60 kg ha-1 N/P/K, 120 kg ha-1 N/P/K) on Lupus, Mv Toldi and GK Csillag's protein properties in 2012. During the tests, three quality parameters were determined: wet gluten content (%), wet gluten spread (mm/h) and gluten index (%). In the experiment the effect of different doses of N-fertilizers significantly influenced by the wet gluten content and gluten index of Lupus.
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Stability analysis of different winter wheat genotypes in long-term experiment
135-141Views:86Nowadays, due to the climate change, it is becoming increasingly important in the occasionally extreme years that the yield and the quality
parameters of a given winter wheat variety should not fluctuate at all or only slightly under similar agrotechnical conditions as a result of the year effect. In four years (2005–2008) we studied the changes in the wet gluten content, gluten speading and protein content of five wheat genotypes at six fertilization levels.
In the control, it can be observed that the year had a significant effect on the wet gluten content, the protein content of the flour and gluten speading, therefore, a great fluctuation was detected in these qualities of the varieties in the four studied years. At the optimum fertilization levels (N120-150+PK), the varieties Sixtus, Saturus and Lupus showed a much lower fluctuation and more stable values were measured. The most stable variety in the control treatment was Mv Mazurka for all the three quality parameters, while at the optimum fertilization level (N120+PK), the most stable results were obtained for the variety Sixtus as an average of the four years.
When studying the results using Kang’s method for stability analysis, it can be stated that the most stable values of wet gluten content were obtained at the fertilization level of N120+PK under a variable year effect, the varieties gave also the best gluten content values at this level. The most stable protein content values of flour were obtained at the fertilization level of N60+PK. The results showed that the fluctuation of quality parameters as a result of the changing years differed between the different winter wheat varieties due to their differing genotypes, but this fluctuation could be reduced or minimized by a proper fertilization. -
The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments
5-8Views:160Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments.
22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).
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Effect of the fertilization on some quality parameters of winter wheat
105-110Views:89We studied the different mineral fertilizer rates effect on the baking quality of five different winter wheat genotypes (GK Öthalom, Lupus, KG Széphalom, GK Békés, Mv Mazurka) on chernozom soil in 2008.
The bigger fertilizer doses increased the wet gluten content, gluten elasticity and the protein content. The high doses of fertilization has got a moderate effect on the valorigaph value, water absorption, and falling number. The optimum level of the fertilizer doses were the N90-120+PK.
The Pearson’s correlation analysis proved strong relationships between the fertilization and gluten content, the quality of the gluten, a valorigraph value, and the protein content. The analysis verified a strong correlation between genotype and falling number, and the protein content.
The variety Mv Mazurka has got the best baking quality parameters. -
Variations in major quality parameters of forage and medium quality winter wheat varieties in storage
249-254Views:92We analysed five parameters (moisture-, protein content, Hagberg’s falling number, wet gluten content and alveographic W (10-4 J) values) and the microbiological changes of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) during storage, to determine the tendency, type and volume of the of the change of this five qualitative parameters during storage.
We found that the examined winter wheat varieties retained their moisture, protein content and their Hagberg’s falling number, they did not change during storage.
A slight growth could be experienced in the values of wet gluten content for all the four winter wheat varieties in terms of the duration of storage (129 days). This result proved the theory of after-ripening, when gluten percentage improves qualitatively and quantitatively as well. The value of the quantitative growth was about 10% for all the four winter wheat varieties.
We placed a special emphasis on measuring the alveographic W (10-4 J) values during storage. All the four winter wheat varieties showed decreasing values of about 20-40%.
Microbiological examinations on the four winter wheat varieties showed that mould, mould flora and total germ count remained balanced with some slight variations and they did not change in terms of time under optimal storage conditions. -
Effect of the Cropping Year on the Quality of Winter Wheat
89-95Views:107We examined the formation of quality parameters of winter wheat in a small plot variety comparison experiment from four cropping years. Our aim was to estimate the year effect on several quality parameters of winter wheat.
We established in relation to the distribution of precipitation of the examined years that the years 1997 and 2000 were behind the thirty year average typical precipitation of this site both in the case of the whole vegetation period and the spring and summer. It was unfavourable for qualitative wheat production. 1998 and 1999 were good for cropping considering the amount and distribution of rainfall.
Examining the formation of quality parameters we found that the baking value was maximum in 1997, with a moderate amount of normal distributed rainfall for the examined varieties. The mid-late maturating varieties showed better baking value in drought years than in wet years. In the case of the wet gluten content, we established higher values after a rainier spring-summer period. There is a conspicuous difference between the falling number of extensive and intensive varieties and the year had significant effect on the formation of values. We established with correlation analysis that both the precipitation of vegetation period and the maturing rainfall had considerable effect on the value of falling number. Examining the effect of fertilization on the formation of wet gluten content as a quadratic equation, we found that precipitation may both increase and maximalize the value of this quality parameter. -
Changes in the Quality of Winter Wheat Varieties in a Comparative Experiment
179-183Views:64The hungarian seed grain supply offers more and more varieties from the field crops for public cultivation in every year. The number of the admitted varieties by state doubled from 1996 to 2001. The question is what changes can the varieties newly inproved show in the quality parameters.
32 varieties admitted in different years was examined on quality parameters as wet gluten content, valorigraphic value and falling number from period 1996-2001. We established that the newer varieties surpassed the traditional varieties of the variety-comparativing experiment in accordion to they wet gluten content. In connection with formation of valorigraphical value we saw that the new varieties got place in the varieties admitted for public cultivation in quality based examining. The varieties showed different reaction of fertilizer on the formation of these two parameters. In connection with the formation of the value of falling number the examined varieties suited for the requirements of quality crop production in the experimental years excepted some of them. -
Study of effects on quality of different wheat flour fraction
123-129Views:96Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of human mankind.
The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the type of laboratory mill used for milling, and it only builds up some general criteria, such as: the laboratory mill should be provided with four differently nicked barrels, a sieve with appropriate hole sizes, and also with the separated collections of the pilot flour and the bran. Our study was started at this point and the answers for the following questions were aimed to be found: do the flour patterns studied and produced with different grinding and sieving
techniques, widely used in laboratory mills of the same wheat pattern show any alterations after the impact of the formula production as regards chemical constitutions and reologic parameters. Various flours and whole grains of the wheat patterns sieved with different particle sizes were studied in this experiment. In producing this pattern two different mill types of FQC 109 and CHOPIN CD 1 as well as two different grinder types such as PERTEN 3100 and type of RETSCH 200 were applied. There were 3 different corn sizes of 160; 250; 800 μms used in the partition of the fractions. To study the differences the following measurements were conducted: dry matter, ash, protein content, wet gluten content, gluten index, gluten expansiveness, farinographic value, falling number and amilographic rate.
The results this research confirm that the quality of wheat flour can be modified by different methods of pattern production. In all cases the differences can be explained by the flour-bran ratio, and in some of the cases the higher germ content of the fractions also played a role. The results show differences between the various types of mills and grinders, too. -
Effects of agrotechnical factors on the quality and quantity of yield in winter wheat production
69-75Views:138The present study was conducted to determine the effect of basic agrotechnical factors on the yield and quality of winter wheat. Two experiments were set in 2017/2018 growing season, where we studied the influence of different forecrops, fertilizing treatments and cultivars. 204 samples were measured with Single Kernel Characterization System and NIR grain analyser to determine protein (NIR-P), wet gluten (NIR-WG), Hardness Index (HI), kernel weight (KW) and kernel diameter (KD). Fertilizing had a significant effect on yield, KW, HI, NIR-P and NIR-WG, except KD. N90PK dosage was enough to realize yield potential for 6 out of 9 cultivars, but considering protein content N150PK dosage was needed. The forecrop had no significant influence on yield, KW, KD or HI, however sweet corn as previous crop had significant improving effect on NIR-P and NIR-WG compared to sunflower as forecrop. According to our data of correlation analysis, no negative relationship was found between yield and NIR-P, however HI was in medium positive correlation with NIR-P. The variety Vyckor had the highest yield, but in quality aspect, the highest NIR-P and NIR-WG values belonged to KG Kunhalom variety.