Correlation between fertilization and baking quality of winter wheat cultivars

Abstract

Abstract:In a long-term experiment, a complex study of the baking quality parameters of four modern winter wheat genotypes (GK Csillag, Mv Csárdás, Mv Toldi, GK Békés) was carried out in fertilizer treatments with increasing dosages (control, N 60 +PK, N 120 +PK) in two different years (2013 and 2014) on chernozem soil in Eastern Hungary. In the control and the N 120 +PK treatments, the protein content ranged within the boundaries of 8. 88-11.46% (in 2013) and 6.73-11.19% (in 2014) and 11.03-13.30% (in 2013) and 10.53-14.29% (in 2014), respectively. The wet gluten content values were 24.88-37.18% (in 2013) and 18.03-23.53% (in 2014) in the control and 35.30-43.16% and 33.28-39.10% in the N 120 +PK treatment. Using Pearson's correlation analysis, a tight correlation was found between fertilization and the protein content (r = 0.571**-0.739**) and between fertilization and the wet gluten content (r = 0.587**-0.859**). A medium correlation was observed between fertilization and the farinographic value (r = 0.275-0.484**) and between fertilization and gluten elasticity (r = 0.322**-0.466**). Fertilization did not have an impact on the falling number (r = -0.014-0.226). Strong correlation was found between the protein and the wet gluten contents (r = 0.817**-0.950**).

Az eltérő agrotechnikai faktorok hatása a búzaliszt próbacipós és egyéb minőségi paramétereire

“…Ezt a jelenséget Pollhamerné (1981) az amilolites állapottal magyarázta, amelyet az esésszámmal lehet jellemezni. A műtrágyázás a liszt fehérjetartalmával és nedves sikér mennyiségével szoros, a farinográfos értékkel közepes összefüggésben van (Pepó, 2016). A próbacipó térfogata és az esésszám között jelentős összefüggést állapított meg Pollhamerné (1981) és Markovics (2001).…”