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Register a new userEffect of Location, Cultivar and Nitrogen Phosphorous Treatment on Durum Wheat Kernel, Flour and Balady Bread Quality
تأثير الموقع و الصنف و التسميد في نوعية حبوب القمح و الخبز البلدي
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تمت زراعة صنف القمح البلدي (حوراني – ٢٧ ) و صنفين جديدين (إكساد – ٦٥ ، وعمره) في عدة مواقع (جامعة العلوم و التكنولوجيا JUST, الشجرة، حواره، خرجا، وطره) مع أو بدون المعاملة بالنيتروجين/الفسفور (N/P) و قد تم تقييم الحبوب و الطحين و الخبز البلدي و ذلك للخصائص الفيزياوية و البروتين و الرماد و العناصر التالية: (الحديد، الزنك، المنغنيز، الفسفور، و النحاس).
A landrace (Hourani-٢٧) and two newly introduced cultivars (ACSAD-٦٥ and Amra) were grown at five different locations (JUST, Shajarah, Hawarah, Kharja and Turrah) with or without NP treatment.
References used
American Association of Cereal Chemists. ١٩٨٢. AACC. Approved methods of the American Association of Cereal Chemists. Them American Ssociation of Cereal Chemists. St. Paul. Minneapolis
Baenziger, P. S., R. L. Clements, M. s. McIntosh, W. T. Yamazaki, T. M. Starling, D. J. Sammons and Johnson. J. W. ١٩٨٥. Effect of cultivar, environment and their interaction and stability analysis on milling and baking quality of soft red winter wheat. Crop Sci. ٢٥: ٥-٨
Bassett, L. M., R. E. Allan and Rubenthaler, G. L. ١٩٨٩. Genotype X environment interactions on soft white winter wheat quality. Agron. J. ٨١: ٩٥٥-٩٦٠
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Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures
caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein
percentage remained steady , except the highest percentages (10 , 15 % ) .
Also the (10,15%) percentages adding caused a slight reducing in gluten quality as
showed by related tests : (fermentation time test , SDS test , moisture gluten test )
Also the adding of tested meals caused improvement in baking quality (loaf weight
during baking and during cooling) , also improvement the sensory properties of produced
bread significantly comparing with control sample.
On the other hand , 10 and 15 percentages of grape seed meal adding caused
reducing in sensory properties of produced bread.
Finally , the determined results related with rheological properties tested by Mixolap
apparatus showed improvement in thermal stability of starch enzymatic activity
comparing with control sample , meanwhile the other tested properties didn't affected at the
same level of addition .
Adding the sifting meals of the Avocado seed to wheat flour mixtures caused
increasing in folowing percentages of components: (moisture , fibers , ash , starch and total
soluble sugars )
Also the (5,10%) percentages adding caused a slight reducing
in gluten quality ,
while a reducing in gluten quality was clearly at (15 , 20%) percentages.
Also the adding of tested meals caused improvement in baking quality (loaf weight
during baking and during cooling) , also improvement the sensory properties of produced
bread significantly , except (20%) percentage comparing with control sample.
Finally , 15 and 20 percentages , only of Avocado seed meals adding caused
reducing in taste property of produced bread.
Two separate pot experiments were conducted during the agricultural season (2012-2013) and a complete randomization system was used, studying the response of four certified Syrian soft wheat cultivars (Triticum aestivum L), namely (Sham 4, Sham 6, Bo
houth 4, Bohuth 6) towards nitrogenous additives and the dates of addition different types and evaluate the efficiency of these varieties in benefiting from the added nitrogen fertilizer.
the aim of the research was to use different types of
flour in terms of extraction rates (70-80-90%) and then study the
specifications of these types of flour and the specifications of the dough
and bread produced.
Noodles are one of the most commonly used foods, as they are second only to bread, and 40% of the wheat produced in Asia is used for making noodles. The characteristics of Syrian wheat have not been studied in terms of their suitability for making noodles for the moment of cooking
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