Wheat sedimentation values and falling number

https://doi.org/10.17221/3406-CJFSCitation:Hrušková M., Škodová V., Blažek J. (2004): Wheat sedimentation values and falling number. Czech J. Food Sci., 22: 51-57.
download PDF
Technological quality of wheat from 2001 and 2002 harvests and its changes in the course of one-year storage were evaluated using protein content, SDS and Zeleny tests and falling number. Average values from the analyses of ten partial samples that were taken from five Central Bohemian producers (beet-producing region) during the period of eleven months (from October to August) characterise wheat standard quality for the mill processing and it is possible to explain their variations by the effect of the harvest year in the comparable wheat variety composition. With regard to similar climatic conditions of the years 2001 and 2002, there were not found any marked differences in protein content (2001 – average 12.4%, 2002 – average 12.8%) and Zeleny test (2001 – average 52 ml, 2002 – average 55 ml) but the falling number was significantly different (2001 – average 321 s, 2002 – average 287 s). During the storage time in agricultural operations no conclusive changes in protein content were found though protein quality slightly decreased according to the SDS and Zeleny test values. Falling number values of wheat from 2001 harvest slightly increased, which was not evidential for the set of samples from 2002. Statistically significant correlations were calculated between the falling number value of wheat and its laboratory-manufactured flour in both harvest years (r = 0.556 in 2001, r = 0.825 in 2002). The value of Zeleny test significantly correlates with SDS test (r = 0.531 in 2001, r = 0.787 in 2002) as well as with protein content
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti