Physical and chemical characters of maize grain as indicators of dry milling quality and usefulness for snack production
Tadeusz Michalski
agro@up.poznan.plKatedra Uprawy Roli i Roślin, Akademia Rolnicza im. Augusta Cieszkowskiego w Poznaniu (Poland)
Abstract
Relationships between physical and chemical characters of maize grain were determined together with assessment of productivity of dry milling and snacks quality in 38 cultivars, using the methods of correlation and of multiple and curvilinear regression. In total, 24 characters were investigated. A significant dependence of milling productivity on floating of grain, mass of hectolitre and seed hardness (in Brabender units) was found. Productivity of dry milling was determined, to the highest degree (68-78%), by the mass of hectolitre; crushing energy input (area of the Brabeneder diagram) and grain fat content. With increasing mass of hectolitre the total productivity of milling and yield of the best quality fraction rose linearly. Dependence of the productivity of milling on grain hardness was expressed as a curvilinear regression.
Supporting Agencies
Keywords:
dry milling, maize, physical and chemical parameters of grain, snacksReferences
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Authors
Tadeusz Michalskiagro@up.poznan.pl
Katedra Uprawy Roli i Roślin, Akademia Rolnicza im. Augusta Cieszkowskiego w Poznaniu Poland
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