Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur – quality group E – elite; Eurofit – quality group A; Meritto – quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and the main baking criterion – loaf volume.

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Baking quality of winter wheat (Triticum aestivum L.) in the long-term experiments on chernozem soil

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/i/8394 ◽

2010 ◽

pp. 152-156

Author(s):

Péter Pepó

Keyword(s):

Winter Wheat ◽

Crop Production ◽

Quality Parameters ◽

Production Model ◽

Wheat Genotype ◽

Wheat Production ◽

Baking Quality ◽

Long Term Experiments

Agriculture has traditionally an important role in Hungarian economy and rural development. About 75 % of Hungary’s total territoryis under agricultural land use. Because of ecological conditions and production traditions cereals (wheat, maize etc) have the greatestimportance in Hungarian crop production. In the 1980’s the country-average yields of wheat were about 5,0-5,5 t ha-1 („industrial-like”crop production-model). In the 1990’s the yields of wheat dropped to 4,0 t ha-1 because of low input-using and wide application of the issuesof environmental protection and sustainability. Winter wheat production for quality has a decisive role in certain regions of Hungary(eastern and middle-parts).The quality of wheat is complex and different. Three major growing factor groups determine the quality of winter wheat: genotype,agroecological conditions and agrotechnical factors. In wheat production for quality the selection of the variety is the most importantelement. Our long-term experiments proved that the quality traits of a variety means the highest (maximum) limit of quality which could notbe exceeded in fact. During the vegetation period of wheat the different ecological and agrotechnical factors could help or on the contrarycould demage the quality parameters of wheat.The agrotechnical factors determining the baking quality of wheat can be divided into two groups: the first group means the factors withdirect effects on quality (fertilization, irrigation, harvest); the second group contains the elements with indirect effects on quality (croprotation, tillage, planting, crop protection).Appropriate fertilization could help to manifest the maximum of quality parameters of a wheat genotype and could reduce the qualityfluctuationin unfavourable ecological and agrotechnical conditions.

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Effect of the fertilization on some quality parameters of winter wheat

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/41/2689 ◽

2010 ◽

pp. 105-110

Author(s):

Éva Szabó ◽

Péter Pepó

Keyword(s):

Winter Wheat ◽

Protein Content ◽

Mineral Fertilizer ◽

Quality Parameters ◽

Optimum Level ◽

Falling Number ◽

Baking Quality ◽

Gluten Content ◽

High Doses

We 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.

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Effect of Preripe Harvest and Artificial Drying on the Milling and Baking Quality of Soft Red Winter Wheat 1

Crop Science ◽

10.2135/cropsci1982.0011183x002200040041x ◽

1982 ◽

Vol 22 (4) ◽

pp. 871-876 ◽

Cited By ~ 2

Author(s):

Allen W. Kirlies ◽

Thomas L. Housley ◽

Abdallah M. Emam ◽

Fred L. Patterson ◽

Martin R. Okos

Keyword(s):

Winter Wheat ◽

Baking Quality ◽

Soft Red Winter Wheat ◽

Red Winter Wheat

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Baking quality of hard winter wheat: Response of cultivars to environment in the Great Plains

Developments in Plant Breeding - Wheat: Prospects for Global Improvement ◽

10.1007/978-94-011-4896-2_30 ◽

1997 ◽

pp. 223-228 ◽

Cited By ~ 1

Author(s):

C. J. Peterson ◽

R. A. Graybosch ◽

D. R. Shelton ◽

P. S. Baenziger

Keyword(s):

Winter Wheat ◽

Great Plains ◽

Baking Quality

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Some correlations between parameters of winter wheat technological quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200654010023 ◽

2006 ◽

Vol 54 (1) ◽

pp. 23-30

Author(s):

Jindřiška Kučerová

Keyword(s):

Winter Wheat ◽

Grain Yield ◽

Protein Content ◽

Negative Correlation ◽

Weather Conditions ◽

Loaf Volume ◽

Bread Making ◽

Wheat Varieties ◽

Baking Quality ◽

Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

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Effect of 1BL.1RS on Milling and Baking Quality of Soft Red Winter Wheat

Crop Science ◽

10.2135/cropsci1996.0011183x003600040004x ◽

1996 ◽

Vol 36 (4) ◽

pp. 848-851 ◽

Cited By ~ 34

Author(s):

A. L. McKendry ◽

D. N. Tague ◽

P. L. Finney ◽

K. E. Miskin

Keyword(s):

Winter Wheat ◽

Baking Quality ◽

Soft Red Winter Wheat ◽

Red Winter Wheat

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STATISTICAL EVALUATION OF TECHNIQUES FOR PREDICTING BAKING QUALITY OF WHEAT CULTIVARS

Canadian Journal of Plant Science ◽

10.4141/cjps72-023 ◽

1972 ◽

Vol 52 (2) ◽

pp. 139-146 ◽

Cited By ~ 8

Author(s):

R. A. ORTH ◽

R. J. BAKER ◽

W. BUSHUK

Keyword(s):

Development Time ◽

Quality Parameters ◽

Kernel Weight ◽

Tolerance Index ◽

Loaf Volume ◽

Baking Quality ◽

Flour Yield ◽

Glutenin Protein ◽

Dough Development Time ◽

Sedimentation Value

Simple correlations between a number of quality parameters, their heritabilities and an evaluation of the best combination of these parameters to predict loaf volume, were determined from data for 26 cultivars of spring wheat grown at four locations in Western Canada. Highly significant correlations between remix loaf volume and each of Zeleny sedimentation value, farinograph dough development time, farinograph mixing tolerance index, proportion of residue protein, and glutenin protein were obtained. Sedimentation value, 1000 kernel weight, mixing tolerance index, flour yield, farinograph absorption, and remix loaf volume all had high heritabilities over the four locations. Using the simple correlations as a guide, regression formulae yielding the best predictions of remix loaf volume were developed. Residue protein content, Zeleny sedimentation value, and farinograph dough development time provided the most useful information for predicting baking quality by a single test.

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Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/41/2674 ◽

2010 ◽

pp. 19-24

Author(s):

Norbert Boros ◽

Mária B. Varga ◽

Zoltán Győri

Keyword(s):

Winter Wheat ◽

Protein Content ◽

Nitrogen Fertilizer ◽

Mineral Fertilization ◽

Baking Quality ◽

Flour Protein ◽

Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

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Optimization of Break Draft, Pin Spacer and Rubber Cots Hardness to Enhance the Quality of Ring Spun Yarn Using Factorial Design

Journal of Engineered Fibers and Fabrics ◽

10.1177/155892501801300209 ◽

2018 ◽

Vol 13 (2) ◽

pp. 155892501801300 ◽

Cited By ~ 1

Author(s):

Furqan Khurshid ◽

Sarmad Aslam ◽

Usman Ali ◽

Amir Abbas ◽

Talha Ali Hamdani ◽

...

Keyword(s):

Quality Parameters ◽

Ring Spinning ◽

Technological Parameters ◽

Fiber Assembly ◽

Yarn Quality ◽

Spun Yarn ◽

Ring Spun Yarn ◽

Spinning Triangle ◽

The Individual

The aim of the present work is to optimize the drafting parameters for ring spinning by using full factorial (23) experimental design. Three drafting parameters of ring spinning each at two levels were chosen for this study. These technological parameters were break draft, size of pin spacer and hardness of rubber cots. It was found from statistical analysis that pin spacer size has a significant effect on yarn unevenness (U %), imperfection index (IPI), hairiness (H) and yarn strength (CLSP) compared to the other two chosen factors. These yarn quality parameters were improved by increasing the spacer size. The increase in spacer size reduces the cohesive forces among the fibers during drafting. The pin between the cradle and the top front roller transfer the individual fibers from the drafted fiber assembly to the spinning triangle without any stretching or accumulation. This yields a more integrated structure and the quality of yarn is improved.

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