Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91043
Type of publication: conference paper
Type of publication (PDB): Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Vagusevičienė, Ilona;Bylaitė, Asta;Kazlauskaitė, Sonata;Juchnevičienė, Aistė;Žebrauskienė, Audronė
Title: Comparision of different varieties winter wheat grain quality
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 41
Date: 2017
Keywords: grain quality;starch content;varieties;winter wheat
ISBN: 9786094491207
Abstract: Winter wheat grain quality is determined by several factors: genetic potential of the variety, meteorological conditions and cultivation agrotechnics. The quality of cereal grains also is affected by the soil. The quality of winter wheat grains is determined by moisture, protein content, sedimentation rate, wet gluten content and its quality, falling number, hectolitre weight, total impurity content, grain and garbage impurities, etc. The experiment was carried out in 2015-2016 at the Experimental Station of Aleksandras Stulginskis University. The soil was identified as (Calc(ar)i-Epihypogleyic Luvisols). The aim of the study was to compare the quality parameters (protein content, wet gluten content, sedimentation values, starch content, falling number) of different varieties winter wheat grains (‘Artist‘, ‘Edvin‘, ‘Skagen‘, ‘Viola‘ and ‘Bertold’). The grain quality was determined by accepted standard methods. Results of the research. Winter wheat varieties ‘Viola‘ and ‘Bertold’ were distinguished by the highest protein content, wet gluten content and the highest sedimentation values. A high correlation (r = 0.960*) was found between protein content and wet gluten content, while a mean negative correlation (r = -0.800*) was determined between wet gluten and starch content. Significantly highest falling number (391.3 s.) was recorded in grains of the late winter wheat variety ‘Skagen’. The enzyme α-amylase was the most active in grains of the early-growing varieties ‘Edvin’ and ‘Viola’, where the falling number was found essentially the lowest (155 s and 187.7 s respectively)
Internet: https://hdl.handle.net/20.500.12259/91043
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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