The investigation of some quality parameters of wheat grain in different maturity stages
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The protein content and sedimentation volume in grain of different maturity stages (milk, early dough, full dough, and full physiological) in winter wheat varieties (KG-56, Srbijanka, Lepenica, Ljubičevka, Oplenka, Jugoslavija, Nizija, Slavonija, Zagrepčanka and Baranjka) were investigated. The obtained results have shown that grain quality depended of maturity stage and variety. The mean values for protein content and sedimentation volume of the varieties exhibited variability the cultivars under all the four maturity stages. The highest protein content was in grain of milky stage (11.56 %), but the lowest in grain of early dough stage (10.64 %). The sedimentation volume was the highest in grain of early dough stage (40.0 ml), and the lowest in grain of milky stage (32.5 ml). The analyzed varieties differed and depended of grain maturity stage. The highest grain protein content had Jugoslavija in milky stage (12.82 %), but the highest value of sedimentation were found at KG-56 at full... physiological stage (46 ml) and Slavonija variety at full dough stage (46.0 ml). These results indicated that grain protein content of wheat was the highest at milky stage, but its quality was the best at dough stage.
Ključne reči:
protein contentIzvor:
Kragujevac Journal of Science, 2005, 27, 143-146Izdavač:
- Univerzitet u Kragujevcu : Prirodno-matematički fakultet Kragujevac
URI
https://www.pmf.kg.ac.rs/KJS/en/volumes/kjs27/kjs27zecevicknezevic143.pdfhttp://RIVeC.institut-palanka.rs/handle/123456789/850
Institucija/grupa
Institut za povrtarstvoTY - JOUR AU - Zečević, Veselinka AU - Knežević, Desimir AU - Mićanović, Danica AU - Dimitrijević, Biljana PY - 2005 UR - https://www.pmf.kg.ac.rs/KJS/en/volumes/kjs27/kjs27zecevicknezevic143.pdf UR - http://RIVeC.institut-palanka.rs/handle/123456789/850 AB - The protein content and sedimentation volume in grain of different maturity stages (milk, early dough, full dough, and full physiological) in winter wheat varieties (KG-56, Srbijanka, Lepenica, Ljubičevka, Oplenka, Jugoslavija, Nizija, Slavonija, Zagrepčanka and Baranjka) were investigated. The obtained results have shown that grain quality depended of maturity stage and variety. The mean values for protein content and sedimentation volume of the varieties exhibited variability the cultivars under all the four maturity stages. The highest protein content was in grain of milky stage (11.56 %), but the lowest in grain of early dough stage (10.64 %). The sedimentation volume was the highest in grain of early dough stage (40.0 ml), and the lowest in grain of milky stage (32.5 ml). The analyzed varieties differed and depended of grain maturity stage. The highest grain protein content had Jugoslavija in milky stage (12.82 %), but the highest value of sedimentation were found at KG-56 at full physiological stage (46 ml) and Slavonija variety at full dough stage (46.0 ml). These results indicated that grain protein content of wheat was the highest at milky stage, but its quality was the best at dough stage. PB - Univerzitet u Kragujevcu : Prirodno-matematički fakultet Kragujevac T2 - Kragujevac Journal of Science T1 - The investigation of some quality parameters of wheat grain in different maturity stages EP - 146 SP - 143 VL - 27 UR - https://hdl.handle.net/21.15107/rcub_rivec_850 ER -
@article{ author = "Zečević, Veselinka and Knežević, Desimir and Mićanović, Danica and Dimitrijević, Biljana", year = "2005", abstract = "The protein content and sedimentation volume in grain of different maturity stages (milk, early dough, full dough, and full physiological) in winter wheat varieties (KG-56, Srbijanka, Lepenica, Ljubičevka, Oplenka, Jugoslavija, Nizija, Slavonija, Zagrepčanka and Baranjka) were investigated. The obtained results have shown that grain quality depended of maturity stage and variety. The mean values for protein content and sedimentation volume of the varieties exhibited variability the cultivars under all the four maturity stages. The highest protein content was in grain of milky stage (11.56 %), but the lowest in grain of early dough stage (10.64 %). The sedimentation volume was the highest in grain of early dough stage (40.0 ml), and the lowest in grain of milky stage (32.5 ml). The analyzed varieties differed and depended of grain maturity stage. The highest grain protein content had Jugoslavija in milky stage (12.82 %), but the highest value of sedimentation were found at KG-56 at full physiological stage (46 ml) and Slavonija variety at full dough stage (46.0 ml). These results indicated that grain protein content of wheat was the highest at milky stage, but its quality was the best at dough stage.", publisher = "Univerzitet u Kragujevcu : Prirodno-matematički fakultet Kragujevac", journal = "Kragujevac Journal of Science", title = "The investigation of some quality parameters of wheat grain in different maturity stages", pages = "146-143", volume = "27", url = "https://hdl.handle.net/21.15107/rcub_rivec_850" }
Zečević, V., Knežević, D., Mićanović, D.,& Dimitrijević, B.. (2005). The investigation of some quality parameters of wheat grain in different maturity stages. in Kragujevac Journal of Science Univerzitet u Kragujevcu : Prirodno-matematički fakultet Kragujevac., 27, 143-146. https://hdl.handle.net/21.15107/rcub_rivec_850
Zečević V, Knežević D, Mićanović D, Dimitrijević B. The investigation of some quality parameters of wheat grain in different maturity stages. in Kragujevac Journal of Science. 2005;27:143-146. https://hdl.handle.net/21.15107/rcub_rivec_850 .
Zečević, Veselinka, Knežević, Desimir, Mićanović, Danica, Dimitrijević, Biljana, "The investigation of some quality parameters of wheat grain in different maturity stages" in Kragujevac Journal of Science, 27 (2005):143-146, https://hdl.handle.net/21.15107/rcub_rivec_850 .