Uman NUH | today: 06/27/2020

Baking properties depending on grain spelled fertilization

Author(s) Hospodarenko G.M., Doctor of Agricultural Sciences, Professor of Department of Agricultural Chemistry and Soil Science, Uman National University of Horticulture, Ukraine
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Polyanetska I.O., Candidate of Agricultural Sciences, Lecturer of Department of Genetics, Plant Breeding and Biotechnology, Uman National University of Horticulture, Ukraine
Zheliezna V.V., Postgraduate, , Uman National University of Horticulture
Category Agricultural chemistry
year 2015 issue №1
pages 11-16 index UDK 664.7:633.111
DOI
Abstract The results of research baking properties of wheat spelled, namely, increased protein content, starch and α-amylase activity by improving nitrogen nutrition conditions. Established that most of the figure derived protein use ammonium sulfate and ammonium nitrate in option P60K60+ Ns.a.60 + N60. We found that the protein content in grain spelled, depending on fertilization and year of research, is 19,5–24,5%. The highest protein content was 24.4% in the variant background + Ns.a.60 + N60. Thus, the greatest impact on the protein content was of nitrogen fertilizers. At the gluten content in grain spelled as most affected of nitrogen fertilizers. The high efficiency of the first feeding of ammonium sulfate as gluten content was the highest – 53.7% or higher by 3% compared with ammonium nitrate. In addition to protein and gluten in baking properties affect starch content as a raw material for fermentation. Established that spelled grain has a high starch content. However, improving conditions of nitrogen nutrition reduces the figure of 61.1% in the variant without fertilizers to 57,0–59,0% depending on the variant of the experiment and was not changed by the introduction of phosphate and potash fertilizers (61.0%). Grain spelled grain had higher acidity compared to soft wheat, for which the figure is 3 degrees. Higher acidity caused by higher grain spelled protein as the increased protein content leads to higher content of carboxyl groups.
Key words spelled, protein content, gluten content, starch content, acidity
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