The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation
For the purpose of milling and further processing. we evaluated the Serbian and Slovak varieties Triticum aestivum L. and Triticum durum L. Parameters expressing the flour extraction were measured in the required values in tested varieties. Thousand grain weight values were in durum wheat varieties...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2011-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2011/1821-44871103143M.pdf |
| _version_ | 1811186876607889408 |
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| author | Mareček Ján Lišková Miriam Frančáková Helena Mocko Karolina |
| author_facet | Mareček Ján Lišková Miriam Frančáková Helena Mocko Karolina |
| author_sort | Mareček Ján |
| collection | DOAJ |
| description | For the purpose of milling and further processing. we evaluated the Serbian and Slovak varieties Triticum aestivum L. and Triticum durum L. Parameters expressing the flour extraction were measured in the required values in tested varieties. Thousand grain weight values were in durum wheat varieties over 47 g. Volume weight values were above 730 g.l-1. The value of water activity in all varieties was lower than 0.6. This parameter is important for assessing microbial contamination during storage. Optimum activity of α-amylase was measured in Serbian varieties Triticum aestivum in the year 2010. Sedimentation test in all varieties reached the required ability of wheat proteins to swell (varieties Rusija and Karpatia 62 cm3). The highest gluten content had variety Rusija. All tested varieties are suitable for food purposes. |
| first_indexed | 2024-04-11T13:52:44Z |
| format | Article |
| id | doaj.art-54e22ff4769d46778313dab8f027b918 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T13:52:44Z |
| publishDate | 2011-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-54e22ff4769d46778313dab8f027b9182022-12-22T04:20:29ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952011-01-011531431451821-44871103143MThe Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluationMareček Ján0Lišková Miriam1Frančáková Helena2Mocko Karolina3Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicFaculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicFaculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicFaculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak RepublicFor the purpose of milling and further processing. we evaluated the Serbian and Slovak varieties Triticum aestivum L. and Triticum durum L. Parameters expressing the flour extraction were measured in the required values in tested varieties. Thousand grain weight values were in durum wheat varieties over 47 g. Volume weight values were above 730 g.l-1. The value of water activity in all varieties was lower than 0.6. This parameter is important for assessing microbial contamination during storage. Optimum activity of α-amylase was measured in Serbian varieties Triticum aestivum in the year 2010. Sedimentation test in all varieties reached the required ability of wheat proteins to swell (varieties Rusija and Karpatia 62 cm3). The highest gluten content had variety Rusija. All tested varieties are suitable for food purposes.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2011/1821-44871103143M.pdfwater activityqualitymilling parametersvarieties of wheatbaking parameters |
| spellingShingle | Mareček Ján Lišková Miriam Frančáková Helena Mocko Karolina The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation Journal on Processing and Energy in Agriculture water activity quality milling parameters varieties of wheat baking parameters |
| title | The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation |
| title_full | The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation |
| title_fullStr | The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation |
| title_full_unstemmed | The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation |
| title_short | The Slovak and Serbian varieties Triticum aestivum L. and Triticum durum. L. and their qualitative parameters evaluation |
| title_sort | slovak and serbian varieties triticum aestivum l and triticum durum l and their qualitative parameters evaluation |
| topic | water activity quality milling parameters varieties of wheat baking parameters |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2011/1821-44871103143M.pdf |
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