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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

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  • 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.
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  • 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.
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  • 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.
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  • 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.
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Typ dokumentu

Bibliografia

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Identyfikator YADDA

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