Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

A tétel rövid nézete
dc.creatorBoros, Norbert
dc.creatorB. Varga, Mária
dc.creatorGyőri, Zoltán
dc.date2010-12-15
dc.date.accessioned2021-06-28T10:56:54Z
dc.date.available2021-06-28T10:56:54Z
dc.descriptionIn present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/actaagrar/article/view/2674
dc.identifier10.34101/actaagrar/41/2674
dc.identifier.urihttp://hdl.handle.net/2437/316312
dc.languageeng
dc.publisherFaculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2674/2686
dc.sourceActa Agraria Debreceniensis; No. 41 (2010); 19-24
dc.source2416-1640
dc.source1587-1282
dc.subjectextensograph
dc.subjectrheological properties
dc.subjectprotein content
dc.subjectfertilization
dc.titleEffects of cultivar and fertilization on extensograph parameters of winter wheat flours
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article
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Acta Agraria Debreceniensis