PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2015 | 30 | 4 |
Tytuł artykułu

Influence of nitrogen fertilisation on the technological value of semi-dwarf grain winter triticale varieties Alekto and Gniewko

Warianty tytułu
PL
Wpływ nawożenia azotem na jakość technologiczną ziarna półkarłowego pszenżyta ozimego odmian Alekto i Gniewko
Języki publikacji
EN
Abstrakty
EN
This paper examines the milling value of grain and baking quality of flour from two semi-dwarf varieties of winter triticale (Alekto and Gniewko) grown at different nitrogen fertilisation doses (60, 90 (60+30), 120 (90+30), 150 (90+60) kg N·ha⁻¹. Grain harvested in two seasons: 2008/2009 and 2010/2011, was subjected to evaluation. The nitrogen fertilisation was significant influence on test weight, flour extract, protein content, sedimentation value, dough development and dough stability. Tested varieties were differ in flour extract, sedimentation value and flour colour. It has been demonstrated that the grain obtained from semi-dwarf triticale cultivars cultivated at different levels of nitrogen supply did not meet the requirements regarding the baking value set for grains used to bake good quality bread. The main reasons were a low falling number and low content as well as poor quality of wet gluten in grain, which precluded the production of dough with good farinographic properties or achievement of sufficiently high bread yield and bread volume. The correlation analysis showed significant positive relationships between the nitrogen fertilisation versus the content of protein or wet gluten in winter triticale grain as well as the development and stability of dough.
PL
W pracy oceniono wartość przemiałową i wypiekową ziarna i mąki dwóch odmian półkarłowych pszenżyta ozimego (Alekto i Gniewko) uprawianego w warunkach zróżnicowanych dawek azotu (60, 90 (60+30), 120 (90+30), 150 (90+60) kg N·ha⁻¹). Ocenie poddano surowiec zebrany w sezonie wegetacyjnym 2008/2009 i 2010/2011. Nawożenie azotem istotnie wpłynęło na gęstość ziarna, wyciąg mąki, zawartość białka, test sedymentacji, rozwój i stałość ciasta. Porównywane odmiany wykazały istotne zróżnicowanie w wyciągu mąki, teście sedymentacji i kolorze mąki. Wykazano, że otrzymany w doświadczeniu surowiec pochodzący z odmian półkarłowych pszenżyta ozimego uprawianego w warunkach różnych dawek azotu nie spełniał wymagań co do wartości wypiekowej jakie stawia się dla ziarna przeznaczonego do wyrobu pieczywa o dobrej jakości. Decydowały o tym głównie niska liczba opadania (wysoka aktywność α-amylazy) oraz mała zawartość i niska jakość glutenu mokrego w ziarnie, które nie pozwalały na wytworzenie ciasta o dobrych cechach farinograficznych, a także odpowiednio wysokiej wydajności i objętości chleba. Przeprowadzona analiza korelacji wykazała istotny, dodatni związek pomiędzy nawożeniem azotem a zawartością białka i glutenu mokrego w ziarnie pszenżyta ozimego oraz rozwojem i stałością ciasta.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
30
Numer
4
Opis fizyczny
p.325-336,fig.,ref.
Twórcy
autor
  • Departament of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Oczapowskiego 8, 10-719 Olsztyn, Poland
autor
  • Departament of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
autor
  • Departament of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Bibliografia
  • AGUIRRE A., BORNEOA R., LEÓN A.E. 2011. Properties of triticale flour protein based films. LWT – Food Science and Technology, 44, (9): 1853–1858.
  • ALARU M., LAUR Ü., EREMEEV V. 2009. Winter triticale yield formation and quality affected by N rate, timing and splitting. Agricultural and Food Science, 18: 76–90.
  • ALARU M., LAUR Ü., JAAMA E. 2003. Influence of nitrogen and weather conditions on the grain quality of winter triticale. Agronomy Research, 1: 3–10.
  • AXFORD D.E.W., MCDERMOTT E.E., REDMAN D.G. 1979. Note on sodium dodecyl sulfate test of breadmaking quality; comparison with Pelshenke and Zeleny test. Cereal Chem., 56(6): 582–584.
  • BRANLARD G., DARDEVET M., SACCOMANO R., LAGOUTTE F., GOURDON J. 2001. Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica, 119: 59–67.
  • BUREŠOVÁ I., SEDLÁČKOVÁ I., FAMĚRA O., LIPAVSKÝ J. 2010. Effect of growing conditions on starch and protein contentin triticale grain and amylose content in starch. Plant Soil Environment, 56(3): 99–104.
  • CEGLIŃSKA A., CICHY H., CACAK-PIETRZAK G., HABER T., SMUGA W. 2006. The use of triticale for bread production. Folia Univ. Agric. Stetin. Agricultura, 100: 39–44.
  • CEGLIŃSKA A., SAMBORSKI S., ROZBICKI J., CACAK-PIETRZAK, G., HABER T. 2005. Estimation of milling and baking value for grain of winter triticale varieties depending on nitrogen fertilization. Pam. Puł., 139: 39–46.
  • CIMRIN K.M., BOZKURT M.A., SEKEROĞLU N. 2004. Effect of nitrogen fertilization on protein yield and nutrient uptake in some trititicale genotypes. Journal of Agronomy, 3(4): 268–272.
  • DENNETT A.L., TRETHOWAN R.M. 2013. Milling efficiency of triticale grain for commercial flour production. J. Cereal Sci., 57: 527–530.
  • DOXASTAKIS G., ZAFIRIADIS I., IRAKLIB M., MARLANIB H., TANANAKI C. 2002. Lupin, soya and triticale addition to weath flour doughs and their effect rheological properties. Food Chem., 77(2): 219–227.
  • EREKUL O., KÖHN W. 2006. Effect of weather and soil conditions on yield components and breadmaking quality of winter wheat (Triticum aestivum L.) and winter triticale (Triticosecale Wittm.) varieties in North-East Germany. Journal of Agronomy and Crop Science, 192(6): 452–464.
  • GULMEZOGLU N., AYTAC Z. 2010. Response of grain and protein yields of triticale varieties at different levels of applied nitrogen fertilizer. Afr. J. Agric. Res., 5(18): 2563–2569.
  • HANSEN R. 2012. Triticale: aviable alternative for Iowa producers and livestock feeders? Iowa State University, Marceting Resource Center, 4: 1–2.
  • JANUŠAUSKAITĖ D. 2013. Spring triticale yield formation and nitrogen use efficiency as affected by nitrogen rate and its splitting. Zemdirbyste-Agriculture, 100(4): 383–392.
  • JONNALA R.S., IRMAK S., MACRITCHIE F., BEAN S.R. 2010. Phenolices in the bran of waxy wheat and triticale lines. J. Cereal Sci., 52: 509–515.
  • KALNINA S., RAKCEJEVA T., KUNKULBERGA D., LININA A. 2013. Investigation in physically-chemical parameters of in Latvia harvested conventional and organic triticale grains. International Journal of Biological, Veterinary, Agricultural and Food Engineering, 7(9): 589–593.
  • KARA B., UYSAL N. 2009. Influence on grain yield and grain protein content of late-season nitrogen application in triticale. J. Anim. Vet. Adv., 8: 579–586.
  • KOEHLERA P., KIEFFERA R., WIESER H. 2010. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films. J. Cereal Sci., 51(1): 140–145.
  • MARES D., MRVA K. 2008. Late-maturity h-amylase: Low falling number in wheat in the absence of preharvest sprouting. J. Cereal Sci., 47(1): 6–17.
  • MARTINEK P., VINTEROVÁ M., BUREŠOVÁ I., VYHNÁNEK T. 2008. Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10. J. Cereal Sci., 47(1): 68–78.
  • MCGOVERIN C.M., SNYDERS F., MULLER N., BOTES W., FOX G., MANLEY M. 2011. A review of triticale uses and the effect of growth environment on grain quality. J. Sci. Food Agr., 91(7): 1155–1165.
  • MUT Z., SEZER I., GÜLÜMSER A. 2005. Effect of different sowing rates and nitrogen levels on grain yield, yield components and some quality traits of triticale. Asian Journal of Plant Science, 4: 533–539.
  • NAEEM H.A., DARVEY N.L., GRAS P.W., MACRITCHIE F. 2002. Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends. Cereal Chem., 79(3): 332–339.
  • NAKURTE I., KLAVINS K., KIRHNERE I., NAMNIECE J., ADLERE L., MATVEJEVS J., KRONBERGA A., KOKARE A., STRAZDINA V., LEGZDINA L., MUCENIECE R. 2012. Discovery of lunasin peptide in triticale (X Triticosecale Wittmack). Cereal Science, 56(2): 510–514.
  • PATTISON A.L., TRETHOWAN R.M. 2013. Characteristics of modern triticale quality: commercially significant flour traits and cookie quality. Crop and Pasture Sci., 64(9): 874–880.
  • PELTONEN-SAINIO P., JAUHIAINEN L., NISSILÁ E. 2012. Improving cereal protein yields for high latitude conditions. Eur. J. Agron., 39: 1–8.
  • RAKHA A., ÅMAN P., ANDERSSON R. 2011. Dietary fiber in triticale grain: Variation in content, composition, and molecular weight distribution of extractable components. Cereal Science, 54(3): 324–331.
  • SOBCZYK A., KOGUT B., SURDEL M. 2009. Zmiany wartości przemiałowej wybranych odmian pszenżyta ozimego pod wpływem nawożenia azotowego Zesz. Nauk. Południowo-Wschodniego Oddziału PTIE i PTG, Rzeszów, 11: 243–249.
  • TOHVER M., KANN A., TÄHT R., MIHHALEVSKI A., HAKMAN J. 2005. Quality of triticale cultivars suitable for growing and bread-making in northern conditions. Food Chem., 89: 125–132.
  • UTHAYAKUMARAN S., GRAS P.W., STODDARD F.L., BEKES F. 1999. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem., 76: 389–394.
  • YASEEN A.A., SHOUK ABD-EL-HAFEEZ A., SELIM M.M. 2007. Egyptian balady bread and biscuit quality of wheat and triticale flour blends. Polish Journal of Food and Nutrition Science, 57(1): 25–30.
  • ZHENG B.S., JACQUES LE G.C., DORVILLEZ D.A., MARYSE B.H. 2009. Optimal numbers of environments to assess slopes of joint regression for grain yield, grain protein yield and grain protein concentration under nitrogen constraint in winter wheat. Field Crop. Res., 113: 187–196.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-03176c16-0a68-406d-bafc-fab78d290f28
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.