SELECTED GRAIN PHYSICAL PROPERTIES OF DIFFERENT RYE VARIETIES (Secale cereale) AND MILLING 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

SELECTED GRAIN PHYSICAL PROPERTIES OF DIFFERENT RYE VARIETIES (Secale cereale) AND MILLING QUALITY

Popis výsledku v původním jazyce

Rye grain is important raw material for bread making in middle Europe countries. Milling performance of grain lots are important economic trait. Development of new indirect traits can be helpful in the breeding programs and can improve the milling quality. Rye varieties (2 standard rye and 1 tuft rye) used for evaluation were obtained from maintainers of these ones. The Particle Size Index (PSI), 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 Nitrogen content in grain and flour, milling streams yield, falling number in grain and flour and amylograph parameters. No differences in physical parameters were found among the varieties. The lowest hardness by SKCS was detected in cv. Selgo (29). Negative correlation was found between PSI and SKCS hardness (-0.52). The correlations between physical properties and quality parameters were counted too.

Název v anglickém jazyce

SELECTED GRAIN PHYSICAL PROPERTIES OF DIFFERENT RYE VARIETIES (Secale cereale) AND MILLING QUALITY

Popis výsledku anglicky

Rye grain is important raw material for bread making in middle Europe countries. Milling performance of grain lots are important economic trait. Development of new indirect traits can be helpful in the breeding programs and can improve the milling quality. Rye varieties (2 standard rye and 1 tuft rye) used for evaluation were obtained from maintainers of these ones. The Particle Size Index (PSI), 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 Nitrogen content in grain and flour, milling streams yield, falling number in grain and flour and amylograph parameters. No differences in physical parameters were found among the varieties. The lowest hardness by SKCS was detected in cv. Selgo (29). Negative correlation was found between PSI and SKCS hardness (-0.52). The correlations between physical properties and quality parameters were counted too.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2011

Kód důvěrnosti údajů

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