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

• Autorzy: Bielski S. , Dubis B. , Budzynski W.

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.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2015
• Tom: 30
• Numer: 4
• Opis fizyczny: p.325-336,fig.,ref.

Twórcy

autor

Bielski S.

• Departament of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Oczapowskiego 8, 10-719 Olsztyn, Poland

autor

Dubis B.

• Departament of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Budzynski W.

• Departament of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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