Naslov
Genotype influence on technological properties of wheat flour

Autori
Turk, Irena ; Šeput, Miranda ; Kovačević, Vlado

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Brašno-Kruh / Ugarčić, Žaneta - Osijek : Tehnološki fakultet u Osijeku, 1999, 36-40

Skup
The second Croatian Congress of Cereal Technologists with Intenational Participation

Mjesto i datum
Opatija, Hrvatska, 26.10.1999. - 29.10.1999

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
wheat flour; quality; proteins

Sažetak
In numerous cases research has proved that cultivar is one of the important factors influecing the chemical content and wheat quality.Therefore, it is important to know how the quality of the grain wheat changes depending on the cultivar. A total of 56 cultivars of winter wheat (domestic range of the following firms: Agriculture Institute of Osijek, Institute for Plant Grafting and Production of Zagreb, Agrigenetics Osijek, Faculty of Agronomy of Zagreb and Jošt Križevci) was cultivated as a cultivar experiment. The following quality elements were defined in all samples: water content, hectoliter mass, weight 1000 grains, proteins, sedimentation value wet glutein. Rheological research of dough was carried out by the Brabender farinograph and extensograph. The obtained results show that the bigger influence has cultivar on quantity and quality flour.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA