1967, Nr 25

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https://hdl.handle.net/20.500.12539/2082

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Przeglądaj 1967, Nr 25 wg Temat "badania odmianowe"

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  • Miniatura
    PozycjaOpen Access
    Ocena wartości wypiekowej odmian pszenicy ozimej w warunkach Pomorza Zachodniego.
    (1967) Słaboński, Andrzej; Piech, Marian; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Hodowli Roślin i Nasiennictwa.; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Hodowli Roślin i Nasiennictwa.
    Baking quality of winter wheat varieties was tested. Grain samples were obtained from variety trials conducted in 1961-1965 at Variety Testing Experiment Stations located in West Pomerania. Crude-protein and wet gluten content and gluten quality (as measured by meal fermentation time, swelling, sedimentation, and farinograph tests) were utilized to evaluate baking quality. Szelejewska and Kujawlanka Wlęcławioka varieties had the highest baking quality among the varieties studied. Suitability of the above-mentioned methods of testing for baking quality of wheat grain was compared.
  • Miniatura
    PozycjaOpen Access
    Wartość wypiekowa odmian pszenicy jarej w warunkach Pomorza Zachodniego.
    (1967) Słaboński, Andrzej; Piech, Marian; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Hodowli Roślin i Nasiennictwa.; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Hodowli Roślin i Nasiennictwa.
    In 1964—1966, the baking quality of spring wheat varieties was tested. Grain samples were obtained from variety trials conducted at Variety Testing Experiment Stations located in West Pomerania. Crude protein and wet gluten content and gluten quality (as measured by meal fermentation time, swelling sedimentation, and farinograph tests) were utilized to evaluate baking quality. Rokicka and Ostka Chłopicka varieties proved to be superior with respect to baking quality. The sedimentation and meal fermentation time tests may be useful tests for making early-generation wheat selections.