INFLUENCE OF TECHNOLOGICAL METHODS ON THE QUALITY OF WHEAT FLOUR

2019 ◽  
Author(s):  
М.А. ХАШАГУЛЬГОВА ◽  
У.А. ХАШАГУЛЬГОВ ◽  
О.О. ГЕТОКОВ
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Dry Matter ◽  
Total Yield ◽  
First Grade ◽  
Second Grade ◽  
Group I ◽  
Flour Yield ◽  
Technological Methods

Изучено влияние технологических приемов на качество муки. Определяли качество зерна озимой мягкой пшеницы Краснодарская 57 по ГОСТ 93532016. При определенной технологической схеме 78м двухсортном выходе муки было получено 70 муки 1го сорта и 8 муки 2го сорта. Качество муки соответствует ГОСТ Р 521892003. Мука 1го и 2го сортов обладает пресным вкусом, запахом, свойственным пшеничной муке массовая доля влаги 14,7 (1й сорт) и 13,5 (2й сорт). Наличие минеральной примеси, зараженность вредителями не установлены. Содержание металломагнитной примеси 0,041 мг (1й сорт) и 0,048 мг (2й сорт), что соответствует стандарту. Массовая доля золы в пересчете на сухое вещество составила не более 0,69 для муки 1го сорта и 0,70 для муки 2го сорта, белизна у. е. прибора РЗБПЛ 52,4 (1й сорт) и 30,0 (2й сорт). Качество сырой клейковины для муки 1го и 2го сортов составляет 70,0 и 78,0 у. е. прибора ИДК1 (I группа) соответственно. Определены также крупность помола остаток на сите 2,0 1,9 и 2,2, число падения 200 и 182 с, массовая доля сырой клейковины 30,3 и 26,6, содержание протеина 13,2 и 12,5 для муки 1го и 2го сорта соответственно. Цвет белый для муки 1го сорта и белый с желтоватым оттенком для муки 2го сорта. По органолептическим и физикохимическим показателям пшеничные отруби соответствовали ГОСТ 716966. В результате гидротермической обработки зерна с применением холодного кондиционирования и отволаживанием в течение 4 ч выход сырой клейковины вследствие повышения водопоглотительной способности белков увеличился с 25 до 26,6. Одновременно наблюдалось ослабление клейковины, возрастание ее растяжимости. При отволаживании зерна в течение 6 и 8 ч происходило некоторое увеличение выхода сырой клейковины, : 27,9 и 30,3 соответственно. Качество клейковины составило 70 у. е. прибора ИДК1, что соответствует I группе качества. Выход муки при 4часовом отволаживании составил 64, при 6часовом увеличился до 66. Высокий показатель общего выхода муки 78 был установлен при 8часовом отволаживании. Холодное кондиционирование способствовало улучшению мукомольных и хлебопекарных свойств зерна, увеличению выхода сортовой муки при меньших затратах электроэнергии. The influence of technological methods on the quality of flour has been studied. The quality of winter wheat Krasnodarskaya 57 was determined according to GOST 93532016. At a certain technological scheme with a seventyeight percent twograde flour yield was obtained 70 flour 1st grade and 8 flour 2nd grade. The quality of flour corresponds to GOST R 521892003. Flour of the first and second grades has a fresh taste, the smell characteristic of wheat flour, the mass fraction of moisture 14,7 (1st grade) and 13,5 (2nd grade). The presence of mineral impurities, pest contamination has not been established. The content of metallomagnetic impurities was found to be 0,041 mg (1st grade) and 0,048 mg (2nd grade), which corresponds to the standard. Mass fraction of ash in terms of dry matter was no more than 0,69 for first grade flour and 0,70 for flour of the second grade, whiteness conditional units of the device RZBPL 52,4 (1st grade) and 30,0 (2nd grade). The quality of wet gluten for flour of 1st and 2nd grades is 70,0 and 78,0 units of the device IDK1 (I group) respectively. Were also defined the particle size of grinding the residue on the sieve 2,0 1,9 and 2,2, the falling number 200 and 182 seconds, the mass fraction of wet gluten 30,3 and 26,6, protein content 13,2 and 12,5 for flour 1st and 2nd grade, respectively. The color is white for the flour 1st grade and the white with a yellowish tinge for the flour of the 2nd grade. By organoleptic and physicochemical indicators, wheat bran complied with GOST 716966. As a result of hydrothermal grain treatment with the use of cold conditioning and softening for 4 hours, the yield of raw gluten due to an increase in the waterabsorbing ability of proteins increased from 25 to 26,6. At the same time, a weakening of the gluten was observed, an increase in its extensibility. When softening grain for 6 and 8 hours there is some increase in the yield of wet gluten, : of 27,9 and 30,3 respectively. The quality of gluten was 70 units of the device IDK1, which corresponds to the quality group I. The yield of flour with fourhour softening was 64, with sixhour increased to 66. High total yield of flour of 78 was set when the eighthour softening. Cold conditioning contributed to the improvement of the milling and baking properties of grain, increasing the yield of highgrade flour with less power consumption.

scholarly journals Devising technology of the accelerated method for making yeast-free bakery products from wheat flour

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 50-57
Author(s):  
Bauyrzhan Iztayev ◽  
Madina Yakiyayeva ◽  
Magomed Magomedov ◽  
Auyelbek Iztayev ◽  
Makhamedkali Kenzhekhojayev ◽  
...  
Keyword(s):  
Wheat Flour ◽  
First Grade ◽  
Second Grade ◽  
Customs Union ◽  
Bakery Products ◽  
High Quality ◽  
E Coli ◽  
Effective Technology ◽  
Highly Effective

This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible to make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union "On Food Safety". In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest grade ‒ from 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first grade ‒ from 1.5·102 to 2.1·102 CFU/g; in the yeast-free bakery products from flour of the second grade ‒ from 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained

scholarly journals RESULTS OF TESTING OF MODERN INDIVIDUAL MILKING INSTALLATION

2021 ◽  
Author(s):  
O. Kryshtal ◽  
Keyword(s):  
Technological Process ◽  
Mass Fraction ◽  
Total Duration ◽  
Small Diameter ◽  
First Grade ◽  
Vacuum Pump ◽  
Average Intensity ◽  
Milking Machine ◽  
The Individual

The purpose of the research: comprehensive assessment of the individual milking unit of the company "Kurtsan" (Turkey) during operation. Methods of research: Analysis of the structural features of the individual milking unit performed by the observation method given to test sample, the quality of the machine was evaluated by standardized methods: the quality of the technological process and operational-technological indicators in accordance with the SOU 74.3-37-273, energy indices according to DSTU 2331, economic Indicators according to DSTU 4397, safety indicators and ergonomics according to DSTU IEES 60335-1, DSTU EN 60335-2-70. Research Results: The conducted research confirms a sufficiently high quality of the technological process of selection of milk in cows in the conditions of use of milking installation in a personal economy, which provides favorable conditions for the milking of the cow, taking into account its physiological features. Performance per hour of basic time is 10 heads. Milking installation works on the principle of a closed milking system, thanks to which milk does not contact the environment and immediately from the basin enters a sealed can. Such system protects milk from the possibility of bacterial and physical contamination. Milk obtained during milking by milking installation according to quality indicators (acidity, density, content of somatic cells, mass fraction of dry matter, mass fraction of fat) meets the requirements for the first grade according to DSTU 3662. Milking installation is equipped with a dry vacuum pump. Power consumption during installation does not exceed 0.54 kW. Specific electricity consumption for milking of one cow is 0.05 kWh / head. Annual operating expenses for milking of two cows in the farm are 1591.90 UAH / head. Conclusions. According to the testing of the individual milking plant manufacturing company "KURTSAN", it has been established that this installation reliably performs the technological process of machine milking of cows in milking can for their tethered maintenance and allows you to get milk of the first grade. The total duration of visiting one cow is 5.75 minutes. The average intensity of milk is 1.0 kg / min. Milking machine provides complete bodies of cows. The magnitude of the control manual feed is 50 ml. The milking machine is equipped with an adjustable pulsator of pairwise milking, which creates a manual milking process and works for a working vacuum of 40 ± 1 kPa, which prevents injury to dies and diseases of mastitis. In the cover the "Stop-Milk" system is installed, which prevents milk from entering a vacuum pump during the overflow of the poor, or water while washing All items are compactly assembled on a single cart. However, a small diameter of wheels on an unequal surface creates some inconvenience to the operator during the transportation of the machine with a filled milk capacity. The application of the installation increases the amount of milk received. Its gentle work does not harm the emotional and physical health of the cow: the dysfunctions during operation are not pushed, and light vibration creates a massage effect. Milking installation allows you to significantly reduce the labor of service personnel in an economy with a maintenance of 1 to 10 cows.

EFFECT OF FROST ON WHEAT AT PROGRESSIVE STAGES OF MATURITY: III. MILLING AND BAKING QUALITY

1935 ◽  
Vol 13c (5) ◽  
pp. 263-282 ◽  
Author(s):  
R. Newton ◽  
A. G. McCalla
Keyword(s):  
Dry Matter ◽  
Critical Stage ◽  
Baking Quality ◽  
Flour Yield

The yield of flour from unfrozen samples of wheat cut at progressive stages of maturity increased until the dry matter of the grain at the time of cutting reached 58%, and thereafter remained constant. Frost exposure reduced the flour yield at all stages of maturity, the reduction being roughly proportional to the immaturity of the sample and the severity of the exposure. The yield from mature, frozen samples was slightly but definitely lower than that from comparable unfrozen checks.The baking quality of the unfrozen checks was relatively high, even when the wheat was cut while immature. Frost exposure reduced the quality of immature samples in proportion to the immaturity of the grain and the severity of the exposure, but had little if any effect on mature samples. Flour from immature, frozen samples deteriorated in storage more rapidly than did that from the unfrozen checks.Reduction in flour yield was proportional to reduction in grade but reduction in baking quality was, on the average, less than anticipated from the grading results.The earlier conclusion is confirmed that 58% dry matter represents a critical stage in the development of wheat, and that all samples harvested after this stage can be considered mature.

scholarly journals The influence of the roll gap of the aggregate mill “Melnik 100 Lux” on the yield and quality of wheat, rye and triticale flour

2021 ◽  
pp. 76-81
Author(s):  
Roman Khazhsetovich Kandrokov ◽  
Aleksandr Alekseevich Ryndin ◽  
Mikhail Aleksandrovich Latyshev
Keyword(s):  
Total Yield ◽  
First Grade ◽  
Technological Scheme ◽  
Optimal Parameters ◽  
High Quality ◽  
Roll To Roll ◽  
Yield And Quality ◽  
Rye Flour ◽  
Roll Gap

Research has been carried out to determine the effect of the roll gap of the aggregate mini mill “Melnik 100 Lux” on the yield of wheat, rye and triticale flour. The technological scheme of a mini-mill consists of only 3 systems - two torn and one grinding, which are clearly not enough to separate the grain of various crops into anatomical parts during grinding to obtain high-quality bakery flour. Based on the results of the studies, the optimal roll-to-roll clearances of the aggregate mill installation "Melnik 100 Lux" were established. For wheat milling, they were 0.25 mm on the I  torn system and 0.15 mm on the II torn system, for rye milling they were 0.25 mm on the I torn system and 0.15 mm on the II torn system and triticale grinding was 0.20 mm on the I torn system and 0.10 mm on the II torn system. The highest total yield of wheat bakery flour with optimal parameters of the roll gap was 71.7 %, incl. 44.4 % premium flour and 27.3 % first grade flour; the highest total yield of rye bakery flour with optimal parameters of the roll gap was 70.0 %, incl. 52.2 % seeded premium rye flour and 17.8 % special rye flour; the highest total yield of triticale bakery flour with optimal parameters of the roll gap was 72.2 %, incl. 48.1 % triticale flour of the highest grade T-60 and 17.8 % triticale flour T-80.

ПРОДУКТИВНОСТЬ СРЕДНЕРАННИХ СОРТОВ КАРТОФЕЛЯ В ЗАВИСИМОСТИ ОТ ПРИМЕНЕНИЯ МИНЕРАЛЬНЫХ УДОБРЕНИЙ И КУРИНОГО ПОМЕТА

2019 ◽  
pp. 36-41
Author(s):  
N.P. Chekaev ◽  
N.V. Koryagina
Keyword(s):  
Dry Matter ◽  
Total Yield ◽  
Potassium Sulfate ◽  
Chicken Manure ◽  
Mineral Fertilizers ◽  
Potato Tubers ◽  
Yield And Quality ◽  
Combined Use ◽  
Nitrogen Phosphorus

В статье приведены результаты исследований по изучению влияния минеральных удобрений и куриного помета на продуктивность клубней картофеля отечественной и зарубежной селекции. В исследованиях, проведенных в 2017-2019 гг. на черноземе выщелоченном в условиях Пензенской области, установлено, что при внесении куриного помета и минеральных удобрений повышается урожайность и качество клубней, что непосредственно связано с обеспеченностью растений питательными веществами. Применение куриного помета в дозе 2 т/га позволило повысить общую урожайность клубней исследуемых сортов картофеля на 22,6-29,5, товарных клубней на 24,3-35,5 по сравнению с вариантом без удобрений. Наибольшую урожайность наблюдали на вариантах с совместным применением мочевины в дозе N30 и сульфата калия в дозе К60 и на вариантах с совместным применением аммофоски в дозе N30Р30К30 и сульфата калия в дозе К30. Применение умеренных доз минеральных удобрений и куриного помета в дозе 2 т/га увеличивает не только урожайность клубней картофеля, но и содержание в клубнях сухого вещества, крахмала и нитратов, не превышающих значения ПДК. Совместное применение азотно-калийных и азотно-фосфорно-калийных удобрений с добавлением сульфата калия в дозах К60 и К30 позволяют улучшить качественные показатели клубней по всем изучаемым сортам.The article presents the results of studies on the influence of mineral fertilizers and chicken manure on the productivity of potato tubers of domestic and foreign selection. In the studies conducted in 2017-2019 on leached chernozem under the conditions of the Penza region, it was found that when chicken manure and mineral fertilizers are applied, the yield and quality of tubers increases, which is directly related to the supply of plants with nutrients. The use of chicken manure at a dose of 2 t/ha allowed to increase the total yield of tubers of the studied varieties of potatoes by 22.6-29.5, marketable tubers by 24.3-35.5 compared with the variant without fertilizers. The highest yields were observed in variants with the combined use of carbamide in a dose of N30 and potassium sulfate at a dose K60 and in variants with a combined use of ammophos at a dose N30P30K30 and potassium sulfate at a dose K30.The use of moderate doses of mineral fertilizers and chicken manure at a dose of 2 t/ha increases not only the productivity of potato tubers, but also the content of dry matter, starch and nitrates in the tubers, not exceeding the MAC value. The combined use of nitrogen-potassium and nitrogen-phosphorus-potassium fertilizers with the addition of potassium sulfate at doses of K60 and K30 can improve the quality indicators of tubers for all studied varieties.

scholarly journals Effect of economic benefit for Paeonia ostii barks in difference cultivation management treatments

2019 ◽  
Vol 131 ◽  
pp. 01090
Author(s):  
Rui Xu ◽  
Jun-Hui Zhao ◽  
Zhi-jun Wang ◽  
Han Zhao ◽  
Ying Luo ◽  
...  
Keyword(s):  
Bordeaux Mixture ◽  
First Grade ◽  
Second Grade ◽  
Paeonia Suffruticosa ◽  
Flower Bud ◽  
Cortex Moutan ◽  
Yield And Quality ◽  
Negative Factor ◽  
Labour Intensity

To increase the yield and quality of Paeonia ostii barks, the research of economic income under Juglans regia trees in difference cultivation management treatments were explored. Four treatments were designed in this study, removing flower bud (T1), clip deadwood and root tillers (T2), spraying Bordeaux mixture on the leaves (T3) and commonly management (T4, CK). The results showed that the yield of cortex moutan in total, first grade and second grade were significantly higher (p≤0.05) than CK, among these treatments, T3 reached to 102.1g per tree that was the highest grades. In quality part, T1 and T2 were not significant than treatment CK in paeonol contents, but the T3 was the significantly higher (p≤0.05) than CK and reached to 1.82% contents. In economic input, treatments were obvious higher than CK, and the T3 reached to 67780.5 RMB that was 13935.5 RMB higher than CK. The leaves disease might be main negative factor for yield and quality of cortex moutan in Luoyang area, Henan province, so spraying Bordeaux mixture with concentration bluestone: quicklime: water = 1: 2: 200 (w/w) on the leaves from middle May to harvest of Paeonia ostii interval 20 d at every year was the best methods in this study because it had small difficulty management, lower labour intensity and higher benefit results in suitable for application in the cultivation model of intercropping Paeonia suffruticosa under Juglans regia trees.

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

scholarly journals EVALUATION OF DETERMINATION EFFICIENCY OF MILK QUALITY INDICATORS BY MODERN MEANS

2020 ◽  
Author(s):  
V. Smolyar ◽  
◽  
K. Postelga ◽  
Y. Tyutyunnik ◽  
I. Osipova ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Milk Quality ◽  
Repeated Measurements ◽  
Quality Analyzer ◽  
Added Water ◽  
Quality Of Milk

The purpose of research – is to analyze modern methods and tools for determining milk quality indicators. Research methods. Comparative studies of methods and means for determining milk quality indicators. The «Milkotester» milk quality analyzer of the «Master Eco» model is intended for measurement of mass fraction of fat, protein, dry skimmed milk residue, added water, freezing point, milk temperature, milk density. Approbation of a modern device for assessing the quality of milk "Milkotester" model "Master Eco" is carried out during the determination of the above indicators of milk quality on a dairy farm in comparison with standardized methods for determining indicators that characterize the quality of milk. Repeated measurements - 10. Research results. Testing of the «Milkotester» milk quality analyzer of the «Master Eco» model was performed in comparison with standardized methods. It is established that the device operates with an error when measuring the mass fraction of fat in milk ± 0,03 %, which meets the requirements of regulatory documentation for the device ± 0,1 %, the mass fraction of protein - ± 0,04 % and ± 0,1 %, respectively, mass fraction of dry matter - ± 0,04 % and ± 0,1 %, density - ± 0,1 kg/m3 and ± 0,3 kg/m3, added water - ± 2,3 % and ± 3,0 %, freezing points ± 0,002 °C and ± 0,005 °C, milk temperatures – ± 0,1 ° C and ± 1,0 ° C, respectively. The duration of determining the quality of milk of one sample by the device is 1,5 minutes. Conclusions. According to research, it is established that there is a constant improvement of methods and tools for assessing the quality of milk. In recent years, foreign companies have developed electronic devices for assessing the quality of milk. Some electronic milk quality analyzers have been developed in Ukraine as well. One of the most modern devices for assessing the quality of European-level milk "Milkotester" Bulgarian production provides a technological process for measuring the mass fraction of fat, protein, dry matter, added water, freezing point, milk temperature, milk density. The error in measuring the indicators that characterize the quality of milk meets the requirements of regulatory documentation for the device. In the market of Ukraine the electronic device "Charm Peel Plate" of the American production which is intended for definition of bacterial contamination of milk is offered.

scholarly journals Study of effects on quality of different wheat flour fraction

2009 ◽  
pp. 123-129
Author(s):  
Zsuzsanna Tarján ◽  
Norbert Boros ◽  
Éva Mars ◽  
Zoltán Győri
Keyword(s):  
Wheat Flour ◽  
Dry Matter ◽  
Whole Grains ◽  
Particle Sizes ◽  
Falling Number ◽  
The Everyday ◽  
The World ◽  
Pattern Production ◽  
The Impact

Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of human mankind.The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the type of laboratory mill used for milling, and it only builds up some general criteria, such as: the laboratory mill should be provided with four differently nicked barrels, a sieve with appropriate hole sizes, and also with the separated collections of the pilot flour and the bran. Our study was started at this point and the answers for the following questions were aimed to be found: do the flour patterns studied and produced with different grinding and sievingtechniques, widely used in laboratory mills of the same wheat pattern show any alterations after the impact of the formula production as regards chemical constitutions and reologic parameters. Various flours and whole grains of the wheat patterns sieved with different particle sizes were studied in this experiment. In producing this pattern two different mill types of FQC 109 and CHOPIN CD 1 as well as two different grinder types such as PERTEN 3100 and type of RETSCH 200 were applied. There were 3 different corn sizes of 160; 250; 800 μms used in the partition of the fractions. To study the differences the following  measurements were conducted: dry matter, ash, protein content, wet gluten content, gluten index, gluten expansiveness, farinographic value, falling number and amilographic rate.The results this research confirm that the quality of wheat flour can be modified by different methods of pattern production. In all cases the differences can be explained by the flour-bran ratio, and in some of the cases the higher germ content of the fractions also played a role. The results show differences between the various types of mills and grinders, too. 

scholarly journals The effect of soil biostimulant Agriful on the selected quantitative and qualitative parameters of carrot (Daucus carota subsp. sativus (Hoffm.) Arcang.)

10.5219/1696 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1120-1127
Author(s):  
Alena Andrejiová ◽  
Júlia Fabianová ◽  
Miroslav Šlosár ◽  
Alžbeta Hegedűsová ◽  
Lenka Benzová
Keyword(s):  
Daucus Carota ◽  
Dry Matter ◽  
Large Scale ◽  
Total Yield ◽  
Vegetation Period ◽  
Yield Potential ◽  
Root Weight ◽  
Total Carotenoids ◽  
Control Variant

The research task was focused on an important type of root vegetable – carrot (Daucus carota L.), cultivar ´Romance F1´ (family: Apiaceae). The main goal was to verify the application of soil biostimulant Agriful (based on humic and fulvic acids) and its impact on the yield potential and quality of carrot roots. Nowadays, it is the common need to intensify and increase crop production because of the growing human population and look for environmentally friendly cultivation methods. In general, biostimulants are biologically based products and their purpose is to stimulate the natural nutritional processes in cultivated crops. In the realized experiment, Agriful (treatment of 5 L/300 L water/ha) was applied twice per vegetation period by spraying over the pivot. The increase of average root weight after the application of Agriful was found, concretely about +4.47% compared to the control variant. The higher root weight after Agriful application resulted in a higher total yield of carrot about +2.84% compared to the control variant. The quality of consumable parts of carrots were evaluated based on the classification of roots into quality classes according to the valid standard for fresh carrot marketing (UNECE FFV-10). In the ´Extra class´, there was an increase in the average yield after the application of Agriful about +5.4%; The average carrot yield in ´Class I´ was decreased about -1.0% and the root ratio in the ´Class II´ decreased about -1.9%. The ratio of ´Non-standard´ carrot roots was lower about -2.5%. Based on evaluating qualitative substance content (total carotenoids, refractometric dry matter), the positive influence of the effect of Agriful application was found. The content of total carotenoids was higher about +8.7% compared to the control variant. The refractometric dry matter was higher about +4.1% compared to the control variant. The obtained results can be used in further research on biostimulants and it is possible to create clear recommendations for using Agriful for small growers. It should be useful to verify these results in another vegetation period for recommendation to large-scale producers of carrots.

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