Abstract
In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicators at a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1 year of storage (on average by 10 – 30%). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21% compared to the initial values and on 7% – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.
Highlights
Wheat is the leading crop in temperate countries (Shewry, 2009)
The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary
It was confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years
Summary
Wheat is the leading crop in temperate countries (Shewry, 2009). It is a source of nutrition for 35% of the world's population. Wheat currently ranks first amongst cultivated plants in terms of cultivation area and production (Kurt Polat, Cifci and Yagdi, 2016). Its success depends partly on its adaptability and high yield potential. The gluten protein fraction of wheat, which confers the viscoelastic properties that allow the dough to be processed into bread, pasta, noodles, and other food products. Wheat contributes essential amino acids, minerals, and vitamins, and beneficial phytochemicals components to the human diet (Smetanska et al, 2021)
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