Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2008
Volume 11
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Szafrańska A. , Cacak-Pietrzak G. , Sułek A. 2008. INFLUENCE OF NITROGEN FERTILIZATION AND RETARDANTS ON BAKING VALUE OF THE WINTER WHEAT, EJPAU 11(4), #28.
Available Online: http://www.ejpau.media.pl/volume11/issue4/abs-28.html

INFLUENCE OF NITROGEN FERTILIZATION AND RETARDANTS ON BAKING VALUE OF THE WINTER WHEAT

Anna Szafrańska1, Grażyna Cacak-Pietrzak2, Alicja Sułek3
1 Department of Grain Processing and Bakery, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
2 Division of Cereal Technology, Warsaw University of Life Sciences, Poland
3 Department of Cereal Crop Production, Institute of Soil Science and Plant Production, State Research Institute, Puławy, Poland

 

ABSTRACT


The material under examination was the grain of winter
wheat cultivar Rysa from a field experiment carried out during a three-year-period
(2000-2003) in ODR Kalsk. The effect of increase level of nitrogen fertilization
(90, 120 and 150 kg N · ha-1)
and retardants (Bercema, Cerone, Bercema and Cerone) on the baking value of wheat
were tested. Total wheat flour protein and gluten content increased significantly
with increasing in nitrogen fertilization dose. Agricultural factors had no significant
influence on the gluten quality, Zeleny test and water absorption. Higher doses
of the nitrogen fertilization had positive effect on the α-amylase activity
and the rheological dough properties. An increase in nitrogen fertilization caused
an increase in dough development time and stability time but decrease its softening.
Bread wasn’t differed with agrotechnical factors and was characterized by high
volume and regularly crumb porosity.

Key words: baking value, nitrogen fertilization, retardants, winter wheat.

Anna Szafrańska
Department of Grain Processing and Bakery,
Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Rakowiecka 36, 02-532 Warsaw, Poland
email: szafranska@ibprs.pl

Grażyna Cacak-Pietrzak
Division of Cereal Technology,
Warsaw University of Life Sciences, Poland
Nowoursynowska 159c, 02-787 Warsaw, Poland
email: grazyna_cacak_pietrzak@sggw.pl

Alicja Sułek
Department of Cereal Crop Production,
Institute of Soil Science and Plant Production, State Research Institute, Puławy, Poland
Czartoryskich 8, 24-100 Puławy, Poland
email: Alicja.Sulek@iung.pulawy.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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