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EFFECT ON POWER MODE FLOUR PROPERTIES OF WHEAT VARIETIES PODOLYANKA

Author(s) Osokina N.M., Doctor of Agricultural Sciences, Professor, Head of Department of Technology of Storage and Processing of Grain Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Hospodarenko G.M., Doctor of Agricultural Sciences, Professor of Department of Agricultural Chemistry and Soil Science, Uman National University of Horticulture, Ukraine
Herasymchuk O.P., Candidate of Agricultural Science, Associate Professor of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Matviienko N. P. , , Head of the Budishchensky site of Kononovsky Elevator LLC,
Category Primary processing of crop products
year 2017 issue №2,2017
pages 110-115 index UDK 631.81:664.71-11:631.526.3
DOI
Abstract One of the factors that affects quality wheat grain is fertilizing with fertilizers, as well as the timing of their application and dose. The rational use of wheat grain as a raw material for the production of flour requires a comprehensive scientific analysis of its flour-producing properties grown in Ukraine, and application of the latest technologies to maximize yield flour of high quality with minimal energy consumption and the rational use waste from processing. The purpose our research was determine the effect of various doses mineral nutrition on the flour-based properties wheat variety Podolanka. Research conducted during 2010–2011 years on experimental field and and in the laboratory department of technology storage and processing grain Uman national university of horticultural. For research areas were selected fields where wheat is grown, with a dose of fertilizer N45P45K45, N90P90K90, N135P135K135. According to the reference sample was taken land without fertilizer. When performing research in grain varieties studied were determined the following parameters: nature, vitality, ash content, quantity and quality of gluten, protein content. Research on the influence introduction of different doses mineral nutrients on the flour properties of winter wheat varieties can be distinguished compared Podolyanka best option – N45P45K45.The nature the wheat grain variety Podolianka varied from 755 to 791 g/l, depending on the variant of the experiment. The index of vitreousity was within the limits of 27–62 %, and in the control (27 %) was 2,3 times less than the experimental samples. The ash content was an average of 1,7–1,98 % for the years study, the lowest ash content for the experiment variants was N45P45K45 and N90P90K90 samples – 1,75–1,78 %. Samples N45P45K45 (74 units) and N90P90K90 (78 units) had I group of gluten, with good elasticity and medium extensibility, which will allow to obtain well-loosened dough with good shape stability, and bread will knead uniform, thin-walled porosity and large volume yield. The introduction of doses of elements mineral nutrition contributed to an increase in the content gluten in the grain of wheat – a high gluten content provided option N45P45K45 – 30,5 %, protein – 15,5 %.
Key words feeding regimes, wheat, flour properties
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