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Quality evaluation of grain and flour from common wheat of old genotype Warmińska Złota

Key words:
common wheat, old genotype, quality stability,
grain, flour, baking value.

Summary
The objective of this study was to evaluate selected quality determinants of grain and flour
from common wheat of old genotype Warmińska Złota as well as to evaluate stability of the
analyzed quality determinants in three years of harvest. Grain was derived from certified
organic farm located in the region of Warmia and Mazury. The weight of 1000 grains,
uniformity, test weight, geometrical dimensions and hardness of grain (resistance of kernels to
compression), as well as ash content in grain and flour and flour yield were determined.
Milling efficiency coefficient K was calculated as well. The flour was also determined for:
falling number, total protein content, wet gluten yield and Zeleny sedimentation number as
well as subjected to amylographic evaluation. The laboratory baking test and organoleptic
evaluation of breads were conducted. Significant (p ≤ 0.05) differences were found in the
weight of 1000 grains, grain test weight, grain uniformity, length and thickness of kernels as
affected by the year of harvest. Although the analyzed grain was characterized by medium
resistance to compression (81.6 – 88.1 N), its milling value evaluated based on the K
coefficient was good. Hardness of grain was stable and to a low extent dependent on the year
of harvest. In turn, harvest year had a significant effect on flour falling number (172 – 295 s),
final gelatinization temperature (69.4 – 87.0 o C) and maximum viscosity of starch paste (190 –
995 B.U.) which were unstable. The maximum viscosity of starch paste, total protein content
(10.0 – 11.2%), wet gluten yield (20.4 – 26.1%) and sedimentation number (24 – 29 cm 3 )
indicated a potentially poor baking value of the studied flour. The obtained bread was
characterized by not very stable, but sufficient quality (point score: 22 – 28) in the three
analyzed years.

mgr inż. Ewelina GRABOWSKA
prof. dr hab. inż. Katarzyna MAJEWSKA
University of Warmia and Mazury in Olsztyn
Faculty of Food Science
Department of Food Plant Chemistry and Processing
Pl. Cieszyński 1, 10-957 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
dr hab. Józef TYBURSKI, prof. UWM
University of Warmia and Mazury in Olsztyn,
Faculty of Environmental Management
and Agriculture,
Department of Agroecosystems
Pl. Łódzki 3, 10-719 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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