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Effect of nitrogen fertilization of durum wheat varieties on some characteristics important for pasta production

100%

Makowska A., Obuchowski W., Sulewska H., Koziara W., Paschke H.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 1

In the study the effect of nitrogen fertilization of durum wheat on grain and flour properties was examined. Grain of four durum wheat varieties: ‘Durabon’, ‘Durabo- nus’, ‘Duraprimus’ and ‘Rusticano’ cultivated in the Swadzim at Experimental Station of Agricultural University of Poznań were investigated. Three different doses of nitrogen fertilization (50, 100 and 150 kg per hectare) were applied during plant growth. In addition, grain cultivated in the same conditions without any nitrogen fertilization was examined. The results indicate that nitrogen fertilization had a distinct effect on grain physical characteristics such as hardness and vitreousness. It also influenced protein and wet gluten content in flour. No significant effect on carotenoids content and colour of pasta dough was observed.

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Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions

80%

Acta Agrophysica

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2017

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tom 24

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nr 4

The study aimed at the determination of the possibility of estimating the degree of starch gelatinisation by measuring the physical properties of instant pasta. Therefore, pre-selected parameters such as dough moisture (33-35%), pre-drying temperature (35-55°C) and steaming time (120-360 s, temp. 95°C), which allowed to obtain instant pasta with varying degree of starch gelatinisation, were applied in this study. The physical properties of instant pasta with respect to solubility (WSI), water absorption (WAI), apparent viscosity of ground instant pasta dispersions and degree of starch gelatinisation (DG) were determined. The highest correlations were found between DG and WAI and between DG and viscosity (p < 0.01). The variability of DG can be explained in ca. 87% by the WAI (R2 = 0.87) and in ca. 74% by the apparent viscosity of instant pasta dispersion (R2 = 0.74). No significant correlation between DG and WSI was observed. It was demonstrated that the results obtained from the measurements of apparent viscosity of aqueous dispersion and WAI of instant pasta can be used for rapid estimation of DG.

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Estimation of possibility of use of flour from grain of common wheat winter cultivars from organic farming as raw material for pasta production

80%

Gonda-Skawinska M., Cacak-Pietrzak G., Jonczyk K.

Acta Agrophysica

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2020

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tom 27

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Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production

71%

Gonda M., Cacak-Pietrzak G., Jonczyk K.

Acta Agrophysica

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2018

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tom 25

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nr 2

Ograniczanie wyników

3 Acta Agrophysica

1 Acta Scientiarum Polonorum. Technologia Alimentaria

2 Cacak-Pietrzak G.

2 Jonczyk K.

1 Gonda M.

1 Gonda-Skawinska M.

1 Koziara W.

1 Makowska A.

1 Obuchowski W.

1 Paschke H.

1 Sulewska H.

1 2020

1 2018

1 2017

1 2008

Effect of nitrogen fertilization of durum wheat varieties on some characteristics important for pasta production

Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions

Estimation of possibility of use of flour from grain of common wheat winter cultivars from organic farming as raw material for pasta production

Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production