Grain Physical Properties of Different Rye Varieties (Secale Cereale) and Baking Quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26296080%3A_____%2F09%3A%230000210" target="_blank" >RIV/26296080:_____/09:#0000210 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Grain Physical Properties of Different Rye Varieties (Secale Cereale) and Baking Quality
Original language description
Rye grain is important raw material for bread making in middle Europe countries. Development of new indirect traits can be helpful in the breeding programs and can improve the baking quality. Rye varieties (3 standard and 1 tuft) used for evaluation wereobtained from maintainers of these one. The Particle Size Index (PSI), hardness by Brabender, mealiness by Light Transflectance Meter, hardness by SKCS 4100 were used as a traits of grain physical traits. These traits were compared with selected technological characters as Volume weight, Nitrogen content in grain and flour, Flour water absorption and mixograph parameters. Statistically significant differences in physical parameters were found among the varieties. The lowest hardness by PSI was detectedin cv. Selgo (27%). Negative correlation was found between mealiness and SKCS hardness (-0.77*) nor mealiness and PSI (-0.68*). The correlations between physical properties and quality parameters were counted too.
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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