Authors:János Matuz, Judit Krisch, A. Véha, I. Petróczi, and Lajos Tanács
. (1982): Nutrient and water utilization in winterwheat varieties. PhD Thesis, Martonvásár.
Jolánkai, P. — Tóth, Z. — Kismányoky, T. (2006): Effect of nitrogen and pesticides on the yield and protein content of
Authors:Marijana Baric, Hrvoje Sarcevic, Snjezana Keresa, Ivanka Habus Jercic, and Ivana Rukavina
Baric M. — Keresa S. — Sarcevic H. — Habus Jercic I. — Horvat D. — Drezner G.: 2006. Influence of drought during the grain filling period to the yield and quality of winterwheat (
L.) — Proceedings of 3rd
Many wheat species and cultivars, independent of genetic markers of hardness, can produce grain with a vitreous, mealy or mixed appearance. This study analyzed selected chemical and physical differences between kernels with a vitreous and mealy appearance, hand-picked from grain of four winter wheat cultivars cultivated in Poland. Separated fractions were examined for protein content and composition, friabilin presence, carotenoids and total phenolic compounds content, specific kernel density, hardness, as well as kernel surface color. It was found that the ratio of vitreous kernels in the cultivars ranged from 39.18% to 76.28%. Vitreous kernels were darker, slightly heavier and harder than mealy kernels. Additionally, these kernels were more abundant in proteins (an average increase of 2.13%, with variation among cultivars from 0.71% to 2.89%). This type of kernels was also richer in phenolic compounds (on average by 4.02%) and less abundant in carotenoids (on average by 4.53%). Mealy (softer) kernels fractured to a finer flour.
Four Croatian winter wheat cultivars at 20% moisture were dried at temperatures of 50, 60, 70 and 100 °C until the moisture decreased to 14%. Two cultivars had improved quality, whereas two cultivars had lower quality characteristics. The examinations involved determination of seed germination, enzymatic activities and chemical indicators of grain properties. On the basis of the obtained results it could be concluded that the drying temperature of wheat should not exceed 50 °C in order to preserve biologically undamaged grain. Gluten of lower swelling ability increases sedimentation value at drying temperatures of 60 and 70 °C. For wheat samples with high quality gluten the wheat grain drying process at a temperature of 50 °C improved the wheat quality regarding the increased ability of gluten swelling. An increase in the drying temperature did not influence the characteristics of starch components. Diastatic and proteolytic activities of wheat decreased at a higher drying temperature.
Authors:L. Tanács, J. Matuz, L. Gerő, and I. Petróczi
Matuz J.-Tanács L.-Petróczi I. M.-Gerő L. (1993): Do herbicide treatments influence the protein content and baking quality of winterwheat varieties? (in Hungarian). Tudományos Közlemények, KÉE SZÉF, Szeged 166