ZESZYT Nr 2 / 2010 Abstrakty Volume No. 2/2010 Abstracts |
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| 14. The evaluation of grain and
flour quality of spring durum wheat (Triticum durum Desf.) - Grzegorz Szumiło, Leszek Rachoń, Sławomir Stankowski Abstract. The quality of grain and baking properties of the flour from spring durum wheat (Triticum durum Desf.) were evaluated (one breeding line and three cultivars of the durum wheat along with a common wheat (Triticum aestivum L.) used as a benchmark). The research material for the investigation came from the field experiments conducted in soil and climate conditions of Lublin voivodship. The scope of the investigation included the evaluation of the physical and chemical indicators of the grain and flour quality: 1000 grain weight, test weight (kg hl-1), the percent-age of grain fractions, falling number, content and weakening of the gluten and Zeleny test for the sedimentation rate. The baking properties of the flour on the basis of the analysis of the selected rheological characteristics were also identified. The fl our water absorption, resistance and softening of the dough and the valorimetric value of the flour were estimated. Durum spring wheat, exceeded common spring wheat in terms of 1000 grain weight, grain accuracy, the quantity of gluten and water consumption of the flour. By contrast, the falling number and the sedimentation test were higher in the common wheat. The rheological properties (water absorption of the flour, resistance and softening of the dough, the valorimetric value) indicate a good or at least suffi cient technological quality of the fl our obtained from milling the grain of spring durum wheat. Within the comparison of the durum wheat genotypes, Chado cultivar was distinguished by favourable physical parameters of grain, low weakening of gluten and good results of the farinographic assessment. key words: spring durum wheat, grain quality, fl our quality, rheological properties of dough |