EVALUATION OF NEW VARIETIES OF SUMMER WHEAT TRITICUEVALUATION OF NEW VARIETIES OF SUMMER WHEAT TRITICUEVALUATION OF NEW VAR

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Special issue 1 – part A 2013, vol. 2, special issue 1 part A
pages: 1281-1292
Article type: Food Sciences of Food Sciences
Abstract: The aim of this work was to analyse new varieties of summer wheat cultivated in The aim of this work was to analyse new varieties of summer wheat cultivated in The aim of this work was to analyse new varieties of summer wheat cultivated in The aim of this work was to analyse new varieties of summer wheat cultivated in a
Research institute of breeding in Bučany (BU-117, BU-130, BU-138, BU-142, BU-144, BU-
149, BU-150, BU-159, BU-160), in particular in terms of milling quality parameters
identified by the direct method - experimental milling, and considering the rheological
properties of flours obtained in this way. Variety Ilona was used as a check sample. It properties of flours obtained in this way. Variety Ilona was used as a check sample. It properties of flours obtained in this way. Variety Ilona was used as a check sample. It properties of flours obtained in this way. Variety Ilona was used as a check sample. It was
found that the extraction of the first fraction was in all the tested new varieties higher thanfound that the extraction of the first fraction was in all the tested new varieties higher thanfound that the extraction of the first fraction was in all the tested new varieties higher thanfound that the extraction of the first fraction was in all the tested new varieties higher than in
the check variety Ilona, which can be regarded as a positive trend of modern breeding process.
Total extraction of flours (sum of fractions I and II.) was the highest in new varieties BU-Total extraction of flours (sum of fractions I and II.) was the highest in new varieties BU-Total extract
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