Milling quality of spring triticale grain under different nitrogen fertilization

• Autorzy: Warechowska M. , Warechowski J. , Wojtkowiak K. , Stepien A.

Warianty tytułu

PL

Jakość przemiału ziarna pszenżyta jarego nawożonego różnymi dawkami azotu

• Języki publikacji: EN

Abstrakty

EN

This paper presents the milling parameters of spring triticale grain fertilized with nitrogen in doses of 80 and 120 kg ha⁻¹. The varied nitrogen fertilization level influenced the physical properties of triticale grain of significant importance during milling such as: test weight, thousand kernel weight, vitreousness and hardness expressed by the PSI index. Increasing the fertilization dose from 80 to 120 kg N ha⁻¹ contributed to a decrease the energy demand for grain milling from 38.98 to 33.44 kJ kg⁻¹ and a decrease in ash content in the grain. The use of the higher nitrogen dose caused an increase in the mean particle size of the milling product from 242 to 352 μm. The milling products of each of the studied cereals consisted of particles with sizes from 0.5 μm to 2000 μm. Each milling product was characterized by distribution with five modes. For sizes below 30 μm, the particle size distributions of all studied materials were comparable. The nitrogen fertilization level diversified the milling products with regard to the content of the other size fractions.

PL

Przedstawiono wyniki badań procesu przemiału ziarna pszenżyta jarego nawożonego azotem w dawkach 80 i 120 kg ha⁻¹. Zróżnicowany poziom nawożenia azotem wpłynął na cechy fizyczne ziarna pszenżyta mające istotne znaczenie podczas przemiału, takie jak: gęstość usypowa, masa tysiąca ziaren, szklistość oraz twardość technologiczna wyrażona wskaźnikiem PSI. Zwiększenie dawki nawożenia z 80 na 120 kg N ha⁻¹ przyczyniło się do zmniejszenia twardości ziarna, a wraz z nią do zmniejszenia zapotrzebowania na energię do przemiału ziarna z 38,98 do 33.44 kJ kg⁻¹. Zmniejszyła się również zawartość popiołu w ziarnie. Zastosowanie większej dawki azotu spowodowało zwiększenie średniego rozmiaru cząstek produktu przemiału z 242 do 352 μm. Produkty przemiału każdego z badanych zbóż składały się z cząstek o wielkościach od 0.5 μm do 2000 μm. Każdy z produktów przemiału charakteryzował się rozkładem o pięciu dominantach. W zakresie wielkości poniżej 30 μm rozkłady wielkości cząstek wszystkich badanych materiałów były porównywalne. Poziom nawożenia azotem różnicował produkty przemiału pod względem zawartości pozostałych frakcji rozmiarowych.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2013
• Tom: 28
• Numer: 4
• Opis fizyczny: p.423-435,fig.,ref.

Twórcy

autor

Warechowska M.

• Chair of Fundamentals of Safety, University of Warmia and Mazury in Olsztyn, Heweliusza 10, 10-719 Olsztyn, Poland

autor

Warechowski J.

• Chair of Process Engineering and Equipment, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Wojtkowiak K.

• Chair of Fundamentals of Safety, University of Warmia and Mazury in Olsztyn, Heweliusza 10, 10-719 Olsztyn, Poland

autor

Stepien A.

• Department of Agriculture Systems, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Bibliografia

• AACC International 2000. Approved methods of the American Association of Cereal Chemists. Methods 55–30, 10th Ed., The Association: St. Paul, MN.
• AMMAR K., MERGOUM M., RAJARAM S. 2004. The history and evolution of triticale. [In:] Triticale improvement and production. Eds. M. Mergoum, H Gómez-Macpherson. FAO Plant Production And Protection Paper Vol. 179, Food And Agriculture Organization Of The United Nations, Rome pp. 1–9.
• BISKUPSKI A. 2000. The influence of two levels of nitrogen fertilization on physical, milling and biochemical properties as well as baking quality of triticale cultivars. Fol. Univ. Agric. Stetin., Agric., 206(82): 19–24.
• BERMAN M., BASON M.L., ELLISON R., PEDEN G., WRIGLEY C.W. 1996. Image analysis of whole grain to screen for flour milling yield in wheat breeding. Cereal Chem., 73: 323–327.
• CACAK-PIETRZAK G., CEGLIŃSKA A., GONDEK E., JAKUBCZYK E. 2009. Influence of the structure of the wheat grain on the grinding process. Postępy Tech. Przetw. Spoż., 2: 53–56.
• CEGLIŃSKA A., SAMBORSKI S., ROZBICKI J., CACAK-PIETRZAK G., HABER T. 2005. Estimation of milling and baking value for grain of winter triticale varieties depending on nitrogen fertilization. Pamięt. Puł., 139: 39–46.
• DENNETT A.L., TRETHOWAN R.M., 2013. Milling efficiency of triticale grain for commercial flour production. J. Cereal Sci., 57: 527– 530.
• Determination of ash in cereals and cereal products. ICC Standard No. 104/1.
• Determination of crude protein in cereals and cereal products for food and for feed. ICC Standard No. 105/2.
• Determination of moisture content of cereals and cereal products (practical method). ICC Standard No. 110/1.
• DOBRASZCZYK B.J. 1994. Fracture-mechanics of vitreous and mealy wheat endosperm. J. Cereal Sci., 19: 273–282.
• DZIAMBA J., DZIKI D., LASKOWSKI J. 2001. Effect of nitrogen fertilization on selected properties of wheat. Inż. Rol., 10: 121–127.
• DZIKI D., LASKOWSKI J. 2005. Wheat kernel physical properties and milling process. Acta Agrophys., 6: 59–71.
• DZIKI D., PRZYPEK-OCHAB D. 2009. Evaluation of energy consumption for crushing wheat seed with diversified hardness. Inż. Rol., 5: 61–67.
• DZIKI D., ROŻYŁO R., LASKOWSKI J. 2011. Wheat flour milling and the influence of grain hardness on the process. Acta Agrophys., 18: 33–43.
• EDWARDS M.A., OSBORNE B.G., HENRY R.J. 2010. Puroindoline genotype, starch granule size distribution and milling quality of wheat. J. Cereal Sci., 52: 14–320.
• GLENN G.M., JOHNSTON R.K. 1994. Water vapor diffusivity in vitreous and mealy wheat endosperm. J. Cereal Sci., 20: 275–282.
• GREFFEUILLE V., MABILLE F., ROUSSET M., OURY F.X., ABECASSIS J., LULLIEN-PELLERIN V. 2007a. Mechanical properties of outer layers from near-isogenic lines of common wheat differing in hardness. J. Cereal Sci., 45: 227–235.
• GREFFEUILLE V., ABECASSIS J., BAROUH N., VILLENEUVE P., MABILLE F., BAR L’HELGOUAC’H C., LULLIENPELLERIN
• V. 2007b. Analysis of the milling reduction of bread wheat farina, physical and biochemical characterization. J. Cereal Sci., 45: 97–105.
• HADDAD Y., MABILLE F., MERMET A., ABECASSIS J., BENET J.C. 1999. Rheological properties of wheat endosperm with a view on grinding behaviour. Powder Technol., 105: 89–94.
• JOHANSSON E., PRIETO-LINDE M.L., JÖNSSON J.Ö. 2001. Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality. Cereal Chem., 78: 19–25.
• KILBORN R.H., BLACK H.C., DEXTER J.E., MARTIN D.G. 1982. Energy consumption during flour milling: description of two measuring systems and the influence of wheat hardness on energy requirements. Cereal Chem., 59: 284–288.
• LASKOWSKI J., ŁYSIAK G., SKONECKI S. 2005. Mechanical properties of granular agro-materials and food powders for industrial practice. II. Material properties for grinding and agglomeration. Institute of Agrophysics PAS, Lublin, pp. 29–30.
• LETANG C., SAMSON M.F., LASSERRE T.M., CHAURAND M., ABECASSIS J. 2001. Production of starch with very low protein content from soft and hard wheat flours by jet milling and air classification. Cereal Chem., 79: 535–543.
• MARSHALL D.R., MARES D.J., MOSS H.J., ELLSION F.W. 1986. Effects of grain shape and size on milling yield in wheat. II. Experimental Studies. Aust. J. Agr. Res., 37: 331–342.
• MOHSENIN N.N. 1986. Physical Properties of Plant and Animal Materials. Gordon and Breach Science Publisher, New York, USA.
• MUT Z., SEZER I., GÜLÜMSER A. 2005. Effect of different sowing rates and nitrogen levels on grain yield, yield components and some quality traits of triticale. Asian J. Plant Sci., 4: 533–539.
• PARK S., CHUNG O.K., SEIB P.A. 2006. Hard winter wheat and flour properties in relation to breadmaking quality of straight-dough bread: flour particle size and bread crumb grain. Food Sci. Technol. Int., 11: 164–170.
• PEÑA R.J. 2004. Food uses of triticale. In: Triticale improvement and production. Eds. M. Mergoum, H. Gómez-Macpherson, Food and Agriculture Organisation of the United Nations, Rome, Italy, pp. 37–48.
• PETKOV K., KOWIESKA A., JASKOWSKA I. 2000. Nutrition value of the structural easy hydrolysing carbohydrates in some cultivars triticale. Fol. Univ. Agric. Stetin., Agric., 206: 215–218.
• PISULEWSKA E., ŚCIGALSKA B., SZYMCZYK B. 2000. Comparison of nutritive value of Polish cultivars of spring triticale. Fol. Univ. Agric. Stetin., Agric., 206: 219–224.
• POMERANZ Y., PETERSON C.J., MATTERN P.J. 1985. Hardness of winter wheats grown under widely different climatic conditions. Cereal Chem., 62: 463–467.
• POSNER E.S. 2003. Principles of milling. Encyclopedia of food science, food technology and nutrition. Book Chapter. Academic Press, Harcourt Brace Jovanovich Publishers. London, pp. 3980–3986.
• SALMON D.F., MERGOUM M., GÓMEZ MACPHERSON H. 2004. Triticale production and management. In: Triticale improvement and production. Eds. M Mergoum, H Gómez-Macpherson, FAO Plant Production And Protection Paper, Food And Agriculture Organization Of The United Nations, Rome, 179: 27–34.
• SITKOWSKI T. 2011. Methods of assessment of milling of grain on the basis of the results of laboratory grinding. Prz. Zboż.-Młyn., 2: 35–36.
• SLAUGHTER D.C., NORRIS K.H., HRUSCHKA W.R. 1992. Quality and classification of hard red wheat. Cereal Chem., 69: 428–432.
• SOBCZYK A., KOGUT B., SURDEL M. 2009. Changes in the milling value of some winter triticale cultivars under the influence of nitrogen fertilization. Zeszyty Naukowe Południowo-Wschodniego Oddziału Polskiego Towarzystwa Inżynierii Ekologicznej z siedzibą w Rzeszowie. Polskie Towarzystwo Gleboznawcze, Oddział w Rzeszowie, 11: 243–249.
• STANKOWSKI S., SMAGACZ J., HURY G., UŁASIK S. 2008. Effect of nitrogen fertilization intensity on grain and flour quality of winter wheat cultivars. Acta Sci. Pol., Agric., 7: 105–114.
• VELU V., NAGENDER A., PRABHAKARA RAO P.G., RAO D.G. 2006. Dry milling characteristic of microwave dried maize grains. J. Food Eng., 74: 30–36.
• WARECHOWSKA M., DOMSKA D. 2006. Comparison of technological usefulness indices and macroelement contents in the grain of some winter triticale cultivars. Fol. Univ. Agric. Stetin., Agric., 247: 211–216.
• YÜCEL C., BALOCH F.S., ÖZKAN H. 2009. Genetic analysis of some physical properties of bread wheat grain (Triticum aestivum L. em Thell). Turk. J. Agric. For., 32: 249–258.
• ZECEVIC V., KNEZˇEVIC D., MICANOVIC D. 2005. Technological quality of wheat-triticale flour blends. Tractors and Power Machines, 10: 448–453.