Study of how protein content in wheat grain relates To hardness index and grinding energy
1
Department of Machine Operation in Food Industry, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin
2
Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, 20-290 Lublin
Acta Agroph. 2003, 2(95 - 1), 173-178
KEYWORDS
ABSTRACT
The influence of protein content in wheat grain on the SKCS hardness index and grinding energy was presented. The 12 wheat samples of different protein content ranged from 11.50% to 17.25% were used in this study. The hardness index was measured on two kind of samples: kernel of moisture content 13.5% and 16.5%. The statistical analysis of results show the positive correlations between the protein content in wheat and the hardness index before and after wetting. The positive correlation was affirmed between the grinding energy and the protein content.
METADATA IN OTHER LANGUAGES:
Polish
Badania zależności indeksu twardości i energochłonności rozdrabniania od zawartości białka w pszenicy
pszenica, indeks twardości, zawartość białka, nawilżanie
W pracy przedstawiono wpływ zawartości białka w ziarnie pszenicy na indeks twardości (SKCS) oraz energochłonność rozdrabniania. Do badań wykorzystano dwanaście próbek ziarna pszenicy o zawartości białka w zakresie od 11,50% do 17,25%. Oznaczenia indeksu twardości wykonano dla ziarna o wilgotności 13,5% oraz 16,5%. Analiza statystyczna uzyskanych wyników badań wykazała dodatnie korelacje pomiędzy zawartością białka a indeksem twardości przed nawilżeniem i po nawilżeniu. Ponadto stwierdzono dodatnią korelację pomiędzy energo-chłonnością rozdrabniania a zawartością białka (r = 0,76).
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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