Utjecaj različitih oblika zrna pšenice na hektolitarsku masu

Scientific paper - Original scientific paper

• Title (english): Influence of different wheat grain shapes on test weight
• Author: Željko Jukić
• Author: Tajana Krička
• Author: Ana Pospišil
• Author: Tihomir Radiček
• Author: Karmen Jukić
• Author's institution: University of Zagreb; Faculty of Agriculture
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (croatian)

Hektolitarska masa je parametar kakvoće pšenice na čiju vrijednost utječe više čimbenika. Cilj ovog istraživanja bio je utvrditi razlike u nekim fizikalnim svojstvima pšenice kada se zrna razlikuju prema debljini, a istraživanje je provedeno u tvrtki Belje d.d. Mlinarstvo Križevci u 2012. godini. Za potrebe istraživanja, uzorci zrna ručno su uzeti tijekom transportiranja zrna iz skladišnog prostora u mlinsku čistionicu i neposredno prije početka mljevenja zrna (prije 1. krupljenja). Prosijavanjem zrna na sitima, dobivene su četiri frakcije zrna prema debljini (F1 > od 3,0 mm; F2 > od 2,5 mm; F3 > od 2,25 mm i F4 > od 2,0mm). Najviše zrna u postotku utvrđeno je u F2 (debljina zrna > 2,5 mm) kako u uzorcima koji su uzeti prije mlinske čistionice (60,82%) tako i u uzorcima koji su uzeti prije 1. krupljenja (62,93%). Hektolitarska i masa 1000 zrna smanjuju se sa smanjenjem debljine zrna tj., od F1 prema F4. Statistička analiza varijance pokazala je značajne razlike u hektolitarskoj i masi 1000 zrna između frakcija zrna. Iako je prosječna masa 1000 zrna bila veća u F1, u odnosu na F2, razlike u hektolitarskoj masi između F1 i F2 bile su neznatne, kako u uzorcima koji su uzeti prije mlinske čistionice tako i u uzorcima koji su uzeti prije 1. krupljenja. Iako u ovom istraživanju nije određen prinos brašna u frakcijama zrna, na osnovi dosadašnjih znanstvenih spoznaja mogu se očekivati bolji rezultati u preradi u frakcijama 1 i 2 u odnosu na frakcije 3 i 4.

Abstract (english)

The test weight is a parameter of wheat quality whose value is influenced by several factors. The aim of this research was to determine the differences in some grain physical properties of wheat when the grains differ in thickness. The research was conducted in the year 2012, at the company Belje d.d. Mlinarstvo Križevci. For research purposes, grain samples were taken by hand during the transport of grain from the storage to the mill and immediately before grain milling (before the 1st break). By sieving the grain on sieves, four grain fractions were obtained according to thickness (F1> of 3.0 mm; F2> of 2.5 mm; F3> of 2.25 mm and F4> of 2.0 mm). The highest percentage of grain was found in F2 (grain thickness > 2.5 mm) both in samples taken before the cleaninghouse (60.82%) and in samples taken before 1st break (62.93%). Test weight and 1000 grain weight decrease with decreasing grain thickness, ie, from F1 to F4. Statistical analysis of variance showed significant differences in test weight and 1000 grain weight between grain fractions. Although the average weight of 1000 grains was higher in F1, compared to F2, the differences in test weight between F1 and F2 were insignificant, both in the samples taken before the cleaninghouse and in the samples taken before the 1st break. In this research, flour yield in grain fractions was not determined, but on the basis of previous scientific knowledge, better grinding results can be expected in fractions 1 and 2 compared to fractions 3 and 4.

• Keywords (croatian): debljina zrna; frakcije zrna; hektolitarska masa; pšenica
• Keywords (english): grain thickness; grain fractions; test weight; wheat
• Language: croatian
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review
• Publication version: Published version
• Journal title: Agronomski glasnik : Glasilo Hrvatskog agronomskog društva
• Numbering: vol. 82, no. 1-2, pp. 3-16
• p-ISSN: 0002-1954
• e-ISSN: 1848-8900
• DOI: https://doi.org/10.33128/ag.82.1-2.1
• URN:NBN: urn:nbn:hr:204:055745
• Publication: 2020
• Document URL: https://hrcak.srce.hr/254437
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-03-19 07:54:16