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vol. 6, nr. 3 (2005)
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Comparison of the technological quality of wheat and rye cultivated in conventional and ecological farm conditions
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Jarosław Mazurkiewicz
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Department of Food Technology and Storage, University of Agriculture, ul. Skromna 8, 20-950 Lublin |
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vol. 6 (2005), nr. 3,
pp. 729-741
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abstract:
The purpose of the project was to study how conventional and ecological farming systems and different nitrogen fertilization affected the technological value and baking properties of grain. The investigations were concerned with the technological quality of winter wheat grain of variety Kobra and rye of variety Dańkowskie Złote grown in ecological and conventional condi-tions. Cereals grown in ecological conditions had considerably lower values of the studied physical features of grain than those grown in conventional conditions. Increased level of nitrogen fertilization contributed to a decrease in bulk density, weight of one thousand grains and in the extract number of the flour obtained, as well as in the fall number and sedimentation index, and caused an increase in the content of general proteins and gluten. Ecological cereals contained less proteins but considerably more nitrates. Ecological wheat contained considerably less iron, zinc and cadmium than wheat fertilized with nitrogen, but had a higher content of lead and magnesium. The ecological rye contained less lead and more iron, zinc, cadmium and magnesium. Nitrogen fertilization had no significant influence on the external appearance and composition of bread.
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keywords:
wheat, rye, nitrogen fertilization, technological value, ecological foods
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original in:
Polish
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