The milling and baking properties of some varieties of winter wheat
Alicja Ceglińska
alicja_ceglinska@sggw.edu.plZakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Grażyna Cacak-Pietrzak
Zakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Tadeusz Haber
Zakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Zygmunt Nita
Hodowla Roślin, Strzelce (Poland)
Abstract
The milling and baking properties of 5 winter wheat varieties (Elena, Symfonia, Sakwa, Soraja, Zyta) were compared at Plant Breeding Strzelce, in the growing seasons of 1998 and 1999. The following parameters of grain were evaluated: weight of 1000 grains, test weight and hardness. Flours were prepared from the wheat grain on an experimental Bühler mill. Physicochemical analysis of the flour were determined: ash, protein content, gluten quality and content, sedimentation test SDS, falling number and granulation. The rheological properties of dough were evaluated using a farinograph. The direct method was applied in the baking process. The obtained results were subjected to analysis of variance. The grains of wheat were characterized by good milling properties. The flour yields from all varieties were over 70%. Although the grains of wheat varieties were markedly differed in yield of break flour (20,7–27,0%), their milling efficiency factors were similar (112–122). The varieties of wheat differend in baking properties. Zyta showed wery good traits of flour, dough and bread. The flour from Zyta was characterized by the highest values of protein content (12,2%), gluten content (40,4%) and the SDS test (78 cm3). The dough had a long stability time (5,8 min) and small softening (29 uB). The bread volume was the highest (315 cm3). The variety Elena indicated a weak-baking quality. The quality traits of flours from Symfonia, Sakwa and Soraja ranged from medium to good.
Keywords:
baking properties, milling properties, varieties, winter wheatReferences
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Authors
Alicja Ceglińskaalicja_ceglinska@sggw.edu.pl
Zakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
Authors
Grażyna Cacak-PietrzakZakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
Authors
Tadeusz HaberZakład Technologii Zbóż, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
Authors
Zygmunt NitaHodowla Roślin, Strzelce Poland
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