scholarly journals Spring wheat mixtures in northern crop production: Quality characteristics

1987 ◽  
Vol 59 (1) ◽  
pp. 51-55
Author(s):  
H. Salovaara ◽  
R. Karjalainen
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Spring Wheat ◽  
Crop Production ◽  
Production Quality ◽  
Quality Characteristics ◽  
Wheat Cultivars ◽  
Breadmaking Quality ◽  
Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

scholarly journals Influence of irrigation and nitrogen fertilization on grain yield and some baking quality characteristics of spring wheat

1975 ◽  
Vol 47 (3) ◽  
pp. 166-180
Author(s):  
Paavo Elonen ◽  
Sirkka-Liisa Rinne ◽  
Hilkka Suomela
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Quality Characteristics ◽  
Falling Number ◽  
Grain Yields ◽  
Baking Quality ◽  
Additional Nitrogen

In the years 1967—70 twelve irrigation experiments of spring wheat were carried out in southern Finland (60-62° N, 22-26° E). Sprinkler irrigation (2 X 30 mm) increased the grain yields on an average by 1240±470kg/ha (from 2740 to 3980 kg) or 45±17 %. The increases in yield were significant on clay soils (9 trials) and loam (1 trial) but insignificant on fines and (1 trial) and mould (1 trial). Additional nitrogen fertilization (from 76 to 143kg/ha N) increased the grain yields on an average by 350± 200 kg/ha or 11±6 %. The ripening of wheat was significantly promoted by irrigation in one year but slightly retarded in three years. Nitrogen fertilization slightly retarded ripening every year The falling number of grains tended to be slightly improved by irrigation (from 285 to 321, on an average), but in most trials irrigation and nitrogen fertilization had no significant influence on the falling number. Irrigation decreased the crude protein content of grains in all trials, on an average by 2.2 ± 0.7 %-units (from 16.3 to 14.1%). This unfavourable effect was, however, avoided with additional nitrogen which increased the protein content by 1.9±0.4%-units (from 14,3 to 16.2 %). The effects of irrigation and nitrogen fertilization on those characteristics of wheat that are correlated with protein, were similar to the effects on the protein content. Thus, irrigation decreased the zeleny value (from 64 to 53 ml), cold viscosity (from 214 to 114 seconds), water absorption (from 66.5 to 64.9 %) and the valorimeter value (from 68 to 60), while these characteristics were improved by nitrogen fertilization. Irrigation did not decrease the Pelshenke value but increased significantly the ratio of the Pelshenke value/protein content (from 5,1 to 6.1). This indicates that the quality of protein was improved by irrigation, while the effect of nitrogen fertilization was the reverse. In fact, irrigation and additional nitrogen fertilization affected the quantity and quality of protein and the baking quality characteristics of wheat in opposite directions but the quantity of grain yield in the same direction. With these two methods combined it was possible to produce 60 % higher grain yields without any noteworthy changes in the baking quality characteristics of spring wheat.

scholarly journals Results of study yield and grain quality of spring wheat varieties

2021 ◽  
Vol 31 (3) ◽  
pp. 105-110
Author(s):  
Batbold Serchin ◽  
Ganbaatar Bodisad ◽  
Urtnasan Ganbaatar
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Grain Quality ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Bread Making ◽  
Wheat Varieties ◽  
Early Maturing

The study was provided in IPAS during 2016-2019. The objective of this study was to determine the grain quality characteristics of spring wheat varieties based on bread making quality related parameters. Results of study shown early maturing varieties Darkhan-160, Darkhan-172 have 0.5-2.1 cn/ha more yield than Darkhan-131 and middle maturing varieties Darkhan-74, Altaiskaya-325, Altaiskaya-70 have 0.3-2.5 cn/ha more yield than Darkhan-131. Comparing grain protein content of favorable and drought condition early maturing varieties were reduced protein content by 2.0%, middle maturing – 1.8% and late maturing – 1.3%. By ranking grain quality parameters wheat varieties Darkhan-160, Buryatskaya ostistaya, Arvin, Darkhan-144 and  Darkhan-181have a good quality. Буудайн сортуудын ургац ба чанарыг судалсан дүн Монгол оронд нутагшсан, үйлдвэрлэлд зонхилон тариалагдаж буй буудайн нийт 16 сортуудыг ургац ба чанарын үзүүлэлтүүдээр харьцуулан судалж арвин ургацтай, чанар сайтай сортыг илрүүлэх зорилгоор судалгааг 2016-2019 онд УГТХ-ийн Үр тарианы селекцийн туршлагын талбайд явуулсан. Судалгааны дүнгээр эртийн болцтой Дархан-160, Дархан-172 сортууд (ХХБЗ05=0.5 ц/га) жишиг Дархан-131 сортыг, Дархан-160, Дархан-172 сортууд дунд эртийн болцтой Алтайская-325, Алтайская-70 сортууд (ХХБЗ05=1.2 ц/га) жишиг Дархан-34 сортыг бодитой давсан нэмүү  ургац тус тус  бүрдүүллээ.  Харин дунд-оройн болцтой Дархан-181 сорт (ХХБЗ05=1.5 ц/га) жишиг Дархан-144 сортоос 1.5 ц/га бага ургацтай байсан боловч энэ нь алдааны түвшинд байв. Чийгтэй жилийн уургийн агуулалтыг гантай жилийнхтэй харьцуулахад буудайн сортуудын уургийн агуулалтын бууралт нь эртийн болцтой бүлэгт 2.0%, дунд эртийн болцтой бүлэгт 1.8%, дунд оройн болцтой бүлэгт 1.3% байлаа.  Уургийн агуулалт эртийн болцтой бүлгээс Дархан-160 (12.6%), дунд эртийн болцтой бүлгээс Дархан-74 (5.9%), дунд-оройн болцтой бүлгээс Дархан-144 (7.2%) зэрэг сортуудад хамгийн бага буурсан. Буудайн сортуудын гурил, талхны чанарын нэгдсэн дүнд ранкын үнэлгээ өгөхөд Дархан-160, Бурятская остистая, Дархан-144, Арвин, Дархан-181 сортууд шалгарч байна. Эдгээр сортууд нь арвин ургац бүрдүүлдэг, хүнсний буудайн улсын стандарт шаардлагын I, II ангиллыг хангадаг, гурил, талхны чанар сайтай учир зах зээлд өрсөлдөх чадвартай, хүнсний аюулгүй байдлыг  хангах чухал нөөц болно.  Түлхүүр үг: ургац, уураг, цавуулаг, гурил, талх, ранк

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’

2013 ◽  
Vol 93 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Odean M. Lukow ◽  
Kathy Adams ◽  
Jerry Suchy ◽  
Ron M. DePauw ◽  
Gavin Humphreys
Keyword(s):  
Triticum Aestivum ◽  
Protein Content ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Climatic Conditions ◽  
White Wheat ◽  
Highly Correlated ◽  
Hard White Wheat ◽  
Grain Colour

Lukow, O. M., Adams, K., Suchy, J., DePauw, R. M. and Humphreys, G. 2013. The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’. Can. J. Plant Sci. 93: 1–11. One of the main advantages of hard white wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain colour and wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71–79%) and agro-climates (13–18%). Grain ranged in colour from white and bright to dark grey-red. Grain brightness was very highly correlated with grain yellowness. Grain a* and b* were inversely related to grade indicating that higher quality grain was redder and more yellow than lower grades. Warmer and drier environments showed reduced grain yields but produced on average better quality grain with higher protein content.

THE EFFECT OF BLEACHING ON STRENGTH AND COLOR OF SASKATCHEWAN HARD RED SPRING WHEAT FLOUR

1931 ◽  
Vol 4 (4) ◽  
pp. 399-420
Author(s):  
R. K. Larmour ◽  
F. D. Machon
Keyword(s):  
Protein Content ◽  
Rapid Method ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Simple Formula ◽  
Small Samples ◽  
Loaf Volume ◽  
Bleaching Effect ◽  
Hard Red Spring Wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

2017 ◽  
Vol 94 (4) ◽  
pp. 752-759 ◽  
Author(s):  
Aleksandar G. Yovchev ◽  
Connie Briggs ◽  
Andrea K. Stone ◽  
Pierre Hucl ◽  
Michael T. Nickerson ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Varieties ◽  
Salt Reduction ◽  
Breadmaking Quality

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

2004 ◽  
Vol 84 (5) ◽  
pp. 441-446 ◽  
Author(s):  
Frank A Manthey ◽  
Monisha Chakraborty ◽  
Michael D Peel ◽  
Jeremy D Pederson
Keyword(s):  
Spring Wheat ◽  
Hard Red Spring Wheat ◽  
Breadmaking Quality
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