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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GE - Šlechtění rostlin

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

7th Croatian Congress of Cereal Technologists

ISBN

9789537005191

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

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Název nakladatele

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Místo vydání

Osijek, Croatia

Místo konání akce

Osijek, Croatia

Datum konání akce

1. 1. 2009

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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