Effects of location and year on technological quality and pentosan content in rye
Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the spe...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0004_effects-of-location-and-year-on-technological-quality-and-pentosan-content-in-rye.php |
| _version_ | 1797899791819079680 |
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| author | Jindřiška Kučerová |
| author_facet | Jindřiška Kučerová |
| author_sort | Jindřiška Kučerová |
| collection | DOAJ |
| description | Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number. |
| first_indexed | 2024-04-10T08:34:30Z |
| format | Article |
| id | doaj.art-1a8daa96323e48b49d9e249e74c46d8b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:30Z |
| publishDate | 2009-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1a8daa96323e48b49d9e249e74c46d8b2023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-12-0127641842410.17221/8/2009-CJFScjf-200906-0004Effects of location and year on technological quality and pentosan content in ryeJindřiška Kučerová0Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech RepublicFour year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number.https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0004_effects-of-location-and-year-on-technological-quality-and-pentosan-content-in-rye.phpryetechnological qualitypentosansvarietyyearlocation |
| spellingShingle | Jindřiška Kučerová Effects of location and year on technological quality and pentosan content in rye Czech Journal of Food Sciences rye technological quality pentosans variety year location |
| title | Effects of location and year on technological quality and pentosan content in rye |
| title_full | Effects of location and year on technological quality and pentosan content in rye |
| title_fullStr | Effects of location and year on technological quality and pentosan content in rye |
| title_full_unstemmed | Effects of location and year on technological quality and pentosan content in rye |
| title_short | Effects of location and year on technological quality and pentosan content in rye |
| title_sort | effects of location and year on technological quality and pentosan content in rye |
| topic | rye technological quality pentosans variety year location |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200906-0004_effects-of-location-and-year-on-technological-quality-and-pentosan-content-in-rye.php |
| work_keys_str_mv | AT jindriskakucerova effectsoflocationandyearontechnologicalqualityandpentosancontentinrye |